Ingredients:
2 bags (12 oz) frozen whole green beans, thawed
1 can (103⁄4 oz) condensed cream of celery or mushroom soup
1 teaspoon dried thyme leaves
1 clove garlic, finely chopped
1⁄4 teaspoon salt
1⁄4 teaspoon ground black pepper
1 package (8 oz) sliced fresh mushrooms (about 3 cups)
1⁄2 cup chopped red bell pepper
1⁄2 cup slivered almonds
1⁄2 cup half-and-half
1 tablespoon all-purpose flour
1 1⁄2 cups seasoned croutons, slightly crushed

Method:
1 Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix beans, soup, thyme, garlic, salt and black pepper.

2 Cover; cook on Low heat setting 4 to 5 hours.

3 Add mushrooms, bell pepper and almonds to bean mixture in cooker. In 1-cup measuring cup, beat half-and-half and fl our with fork until well blended; stir into bean mixture.

4 Cover, cook on Low heat setting 30 minutes longer or until beans are crisp-tender. Before serving, sprinkle with croutons.

Notes and Tips:
Trim the fat and calories from this slow cooker version of the well-known “Green Bean Casserole” recipe by substituting the reduced-fat version of condensed cream of celery or mushroom sosoup and using fat-free half-and-half.

company green bean casserole recipe