It was real good! I went with 1 can cream of mushroom and one can of cream of chicken. I wanted to use canned green beans instead. I used three drained cans. If you like them real creamy, this was the right amount but I could have easily added another can into the mix. Very easy! Enjoy!
Tried this for potluck at work and it came out great! Used Jackie's alterations with one can each cream of mushroom and cream of chicken soup, along with 4 cans of green beans (drained) - just the right amount of sauce w/o being too soupy. I also added about 1 t soy sauce and a dash of garlic to the recipe. Freshly grated parmesan added a nice flavor. Cooked on LOW about 5 hours. This dish was a real hit and so easy. I will definitely be making this one again and again. Thanks Hollus2!
I was hesitant about doing a green bean casserole in a crock pot, but this was amazing! I follow the recipe, except for adding some soy sauce to it. I even added a tiny bit of Italian seasoning like she said in her comments. I received many compliments on this recipe, everyone went back for seconds and thirds. I also used extra fine frozen green beans. I think they created the perfect texture.
This recipe is perfect!
Very tasty definetly a keeper with no changes needed.
This was great and everyone at thanksgiving agreed (even the picky eaters)! I made some changes based on comments. I used frozen french cut green beans but I THAWED them first and then drained off all the water so the end result wouldn't be too soupy. I used one can cream of mushroom and one can cream of chicken. Went with whole milk - only 1/2 cup and used freshly grated parm. Also added one minced garlic clove. 4 hours on low was plenty of time to heat everything through. It was the absolute perfect consistency and so delicious!
I've made this a few times for holidays and my guests loved it each time as did I! The first time I made it as is and it was very, very good. I made a few changes and the most recent ones were the best for our taste. I added sautéed Baby Bella mushrooms s(about 1 cup sliced) along with about 1/2 cup of chopped onions. I reduced the milk to 1/2 cup, added 1/2 t onion and 1/2 t garlic powder, 1 t Italian seasoning (as was recommended by others, and omitted the salt. I also added an additional 1/2 cup parmesan cheese at the very end. To be honest, I will probably not add the fried onions next time and add additional sautéed onions. We only had 5 people for dinner and there was very little left over. Great recipe and very easy!!!
I made this recipe for Christmas dinner - a traditional side dish for our family. It was good, but if I make it again in the crock pot, I'm cutting back on the soup and/or milk, (and will probably switch back to the traditional mushroom soup rather than the cream of chicken) as it was far more liquid-y than the regular oven baked version. I did add Worcestershire sauce and extra parmesan. Overall, it was good, but unless I'm short on oven space, I'll probably go back to the traditional oven recipe.
This is a good recipe. I initially made with four cans of drained green beans and 2 soup as listed and thought it was too soupy. I was making for a big work potluck so added 2 more cans of green beans and 1 more cream of mushroom and this time just a splash of milk. Potluck attendees ate the entire crock pot full and I got a lot of compliments. I used a bit of chopped fresh garlic and worcestershire sauce and would make this again for sure - using less milk than called for. A winner!
This is a great version of a classic recipe! It's one of my favorite dishes for the holidays and I love that this makes so much. The parmesan cheese is a nice touch and doing this in the slow cooker frees up space in the oven for other yummy dishes!
