I made a terrific side dish the other night called “Slow Cooker Cheddar Green Beans” that if found on the RecipeTips.com site. It was fantastic! I served it with grilled pork chops, but I discovered that this recipe could actually stand alone as a main meal, because it was so filling and delicious. In fact, I had the leftovers for lunch the next day and I really didn’t need anything else to go with it.

Slow Cooker Cheddar Green Beans

Slow Cooker Cheddar Green Beans

Here’s what you need:

  • A 6-quart slow cooker (I got everything to fit into my 5-quart oval model.)
  • 6 cans of cut green beans
  • 1 can (10.5 ounces) French fried onion rings
  • 3 cans (8 ounces each) sliced water chestnuts
  • 2 cans (10.75 ounces each) cream of mushroom soup
  • ½ cup milk
  • 3 cups of shredded cheddar cheese
  • ½ teaspoon pepper

Here’s what to do:

  • Drain the green beans and the water chestnuts.
  • Place the green beans on the bottom of the crock pot; then place the fried onion rings on top of the beans.
  • Use the water chestnuts for the next layer.
  • In a large bowl, combine the soup, milk, cheese, and pepper. Stir well.
  • Spread the soup and cheese mixture over the water chestnuts in the crock pot, but don’t stir it into the green beans on the bottom.
  • Cover the slow cooker and cook on low heat for 5 or 6 hours; or you can cook it on high heat for 3 hours.

I made this recipe as soon as I got home from work and cooked it on the high heat setting. It was ready by 8 p.m., which worked out well, because it allowed me time to get some outdoor activities finished before I ate. Since my neighbors had the same idea—to get some yard work done before settling in for the night—I invited them over to share this meal with me. They brought over a simple garden salad and the wine and we had a great time. Sometimes those spontaneous gatherings are the most fun.