Slow Cooker Green Bean Casserole
2 pounds fresh green beans or frozen french cut green beans
4 tablespoons unsalted butter
6 tablespoons flour
1 cup chicken broth
1 cup milk
1/2 cup half and half
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground thyme
8 ounces fresh mushrooms, cleaned, stems removed, and sliced
1 cup parmesan cheese, finely grated (optional)
6 slices bacon, cooked and crumbled (optional)
1/2 cup panko bread crumbs
1 tablespoon butter
1 1/2 cups French’s French Fried Onions, divided
In a large saucepan, melt 4 tablespoons unsalted butter over low heat. Whisk in 6 tablespoons flour and let cook for 1-2 minutes. Slowly stir in 1 cup chicken broth, then 1 cup milk. Whisk until it begins to thicken. Let it simmer for a few minutes. Season to taste with a bit of salt and pepper. Stir in 1/2 cup half and half, then set aside.
In a non-stick skillet, sauté 8 ounces fresh mushrooms slowly so that they release all of their moisture. Season them with 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon ground thyme. When the mushrooms start to turn golden brown (after about 10 minutes), add them to the sauce from step 1.
Stir in 1 cup finely grated parmesan cheese.
In a large bowl, toss either fresh or frozen green beans with the mushroom sauce. Spray a slow cooker with non-stick cooking spray. Pour the green bean mixture into the slow cooker and sprinkle 1/2 cup French’s French Fried Onions over the top.
Fresh beans: cook on low for 4-6 hours Frozen beans: cook on low for 5-6 hours
Shortly before serving, heat 1 tablespoon butter in a non-stick skillet over medium heat. Add in 1/2 cup panko bread crumbs and cook until lightly toasted. Add in 1 cup French Fried Onions and cook for a minute longer.
When the green bean casserole is done cooking, transfer it to a serving dish. Sprinkle the french fried onion/panko bread crumb mixture over the top and serve.
CROCKPOT SWEET POTATO CASSEROLE
5 medium to large sweet potatoes
2 cups chicken broth
1/4 cup butter, cubed
2 eggs, lightly beaten
1 tsp vanilla
1 cup brown sugar
For the Topping
1/2 cup brown sugar
1/3 cup melted butter
1/3 cup flour
1 cup chopped pecans
1.) Peel sweet potatoes and cut into even 1-2 inch cubes. Place the potatoes into your crock pot and add the chicken broth and sprinkle the cubed butter on top.
2.) Cover and cook on HIGH for 3 hours, or until the sweet potatoes are soft enough to mash.
3.) Use a potato masher and mash the potatoes to your desired consistency.
4.) Add the lightly beaten eggs, brown sugar and vanilla to the crock pot and stir to combine.
5.) In a separate bowl combine the topping ingredients and stir to coat. Sprinkle over the mashed sweet potatoes, replace the lid and continue to cook on high for 2 more hours.
6.) Serve warm right out of the crock pot!