Ingredients

The following ingredients have 4 Servings
  • 2 bags (12 oz each) frozen whole green beans, thawed
  • 1 can (10 3/4 oz) condensed cream of celery or mushroom soup
  • 1 clove garlic, finely chopped
  • 1 teaspoon dried thyme leaves
  • 1/4 teaspoon salt
  • 1/4 teaspoon 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 Gold Medal™ all-purpose flour
  • 1 1/2 cups seasoned croutons, slightly crushed

Instruction

  • Spray 3- to 4-quart slow cooker with cooking spray. In slow cooker, mix beans, soup, thyme, garlic, salt and pepper.
  • Cover; cook on Low heat setting 4 to 5 hours.
  • Stir mushrooms, bell pepper and almonds into bean mixture in slow cooker. In 1-cup measuring cup, beat half-and-half and flour with whisk until well blended; stir into bean mixture.
  • Cover; cook 30 minutes longer or until beans are crisp-tender. Just before serving, sprinkle with croutons.