This is a rendition of the casserole we all know and love from our Thanksgiving Day dinners.
I’ve adapted an adaptation since I wasn’t happy with the original results.
2 16 ounce packages frozen cut green beans
2 10.75 ounce cans cream of chicken soup
2/3 cup milk
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 6 ounce can French-fried onions, divided
1/3 cup cornstarch
1/3 cup water
1 tablespoon soy sauce
Combine green beans, cream of chicken soup, milk, salt, black pepper, and half the can of French-fried onions in a slow cooker.
Cover and cook on Low for 5 to 6 hours. Mix the cornstarch, water, and soy sauce to make a slurry. Mix that with the beans in the slow cooker. Let cook until thickened.
Top casserole with remaining French-fried onions to serve.
I did use more fried onions, I have a thing for them. 🙂