Crockpot Creamy Green Bean Casserole
Makes 6 servings
cans cream of mushroom soup
bags frozen cut green beans
shredded cheddar cheese
garlic salt and pepper
Add thawed green beans to a large non stick slow cooker (or coat with non stick spray).
Top with soup, 1/2 cup cheese, and garlic salt and pepper to taste (I add 1/2 tsp each)
Stir together well then cover and cook on low for 4-5 hours.
Remove the lid and add remaining cheese and fried onions on top.
Cover and cook for another 15 minutes on low.
Scoop onto plates and serve warm.
You can use 3 cans of drained green beans instead of frozen. I cut down some of the salt when I season and cook for 3 hours on low.