Green Bean Casserole (Thanksgiving Trial #2)

I also made a dish for our Girls Night In - Thanksgiving Edition this week. We were making all of the traditional dishes, so I choose green bean casserole. This was my first time making it in the crock pot. I think making the casserole in the crock pot is a great option when your oven is filled other dishes leaving no room for your green bean casserole.


Ingredients: (Serves 6)
1 - 14.5 oz Can of French Style Green Beans
1 - 14.5 oz Can of Cut Green Beans
1 - 10 3/4 oz Can of 98% Fat Freen Cream of Mushroom Soup
2 - 4 oz Cans of Mushroom Pieces
1/2c Nonfat Milk
1t Worcestershire Sauce
1/2t Black Pepper
Package of French Onion Soup
1/4 - 6oz French's Fried Onions

The ingredients shown above serve 6. Just multiply the recipe to make it large enough for your Thanksgiving Feast. I doubled the recipe to serve 12.



1. Spray crock pot with cooking spray
2. Drain the green beans and mushrooms
3. Combine canned green beans with a can of mushrooms in the crock pot




4. Mix cream of mushroom soup, milk, worcestershire sauce, black pepper, and french onion soup mix in a seperate bowl

5. Cover green beans and mushrooms with the sauce. Do not stir

6. Cook on low for 6-8 hours

I love having the crunchy fried onion topping on my green bean casserole. So I added an additional step that requires using the oven for a few minutes after the casserole is done cooking.

7. Cover the casserole with the fried onions

8. Bake in oven at 350 degrees for 5 minutes

Your green bean casserole is ready for the party! I got quite a few compliments on the dish. Personally, I thought it was a little salty and would leave out the french onion soup next time. I love the crock pot alternative to the Thanksgiving classic!

Nutritional Info: (1 cup serving)
157 Calories
8g Fat
4g Fiber
2g Protein
19g Carbs
4 WW PointsPlus


Recipe found on food.com from smilyus

Bean Enchilada Casserole

I was getting a little bored with the soup and chicken recipes so I decided to try to create one of my favorite Mexican dishes. However, this one is a lot healthier than the one I order at the restaurant...

Ingredients:
1 Green Pepper
1 Onion
1 Can Black Beans
1 Can Pinto Beans
1 Can Diced Tomatoes
1/4 Cup Water
1 Teaspoon Cumin
1/2 Teaspoon Chili Powder (add more if you dare..)
1/4 Teaspoon Pepper
2 Cups Shredded Taco Cheese
6 Whole Wheat Tortilla's

Begin by chopping up the pepper and onion and sauteing them. I sprayed the frying pan with Olive Oil Pam to cut down on some of the fat.

While these are cooking empty your beans into a strainer so that they can be rinsed and drained. (My strainer got into a little fight with the oven... The oven won!)

After the vegetables are cooked you can add the beans, water, tomatoes and spices to them. Bring them to a boil and then let them simmer for 10 minutes.

Now is the fun layering part! :)  Start by spooning about one cup of the bean mixture onto the bottom of the slow cooker.

Place a tortilla on the mixture and then spread 1/3 cup cheese on top of it.

Add one cup of the bean mixture on top of the cheese.

Continue this pattern until everything is gone.  Try to end it with just a torilla and cheese on top.  I messed up and had the mixture on the top layer so it wasn't so pretty...

I baked this for 7.5 hours on low and let it sit on warm for 4.5 more hours.  I don't know what I was thinking when I set the programmer.  I should have only cooked it for 5 hours.  It was over done when I got home...

It was so good though!! It really broke me out of my cooking rut!! I may need to revisit this one for Cinco de Mayo! :)

I just had some leftovers for lunch and it was so filling and great even reheated! :)

Nutritional Info:
WW Points +: 12
Calories: 403
Fat: 20
Carbs: 30
Protein: 26
**Using a reduced fat cheese will probably help make it healthier in the future.