Appears in Cook's Country October/November 2010
Come holiday time, middling green bean casseroles monopolize valuable oven space. We wanted a better version-from the slow cooker.
For our Slow-Cooker Green Bean Casserole recipe, we tested frozen beans, fresh raw beans, and blanched fresh beans, and were happy to learn that fresh beans held up well in the slow cooker. We didn’t even bother with the canned stuff. Sauté...