Green Bean Casserole

Green Bean Casserole
  1. 2 pounds fresh green beans (cut off stems and possibly cut in 1/2 depending on how you like your beans)
  2. 2/3 cup milk
  3. dash worcestershire sauce
  4. 1/2 cup grated Parmesan cheese
  5. 1/4 teaspoon salt
  6. 2 (10.75 ounce) cans cream of chicken soup or 2 cans cream of mushroom soup or 1 can cream of chicken soup and 1 can cream of mushroom soup
  7. 1/4 teaspoon ground black pepper
  8. 1 (6 ounce) can French-fried onions, divided
  1. Combine green beans, milk, salt, & black pepper, and in a slow cooker.
  2. Cover and cook on low for 1 hour.
  3. Add Parmesan cheese, cream of chicken soup, and half the can of French-fried onions
  4. Cook on Low for 4 hours. Stir every 1/2 hour (yeah right, as if you have time for that. Stir at LEAST every hour)
  5. Check the beans. They should be getting a bit soft but still crunchy. If not you might need to cook on high for a bit. This is an art not a science- some people like crunchier beans and some like them as limp as a noodle.
  6. Cook 2 more hours. Check them often and switch between keep warm, low, or high as you consider your target crunchiness/limpness.
  7. Top casserole with remaining French-fried onions and broil in oven for a FEW minutes. Watch it constantly. That stuff burns quickly.

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