Turkey taking up all the oven space? Don’t stress—this slow-cooker green bean casserole will save you from a Thanksgiving dinner dilemma. The technique is simple: Toss the main ingredients into your slow cooker and leave it be. Then, 30 minutes before everyone sits down to feast, stir in a few plus-ups like mushrooms, red bell peppers, almonds and half-and-half. Top with bread crumbs or croutons for a crunchy contrast to the creamy beans, and you’ve got a classic that can’t be beat!
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Spray 3- to 4-quart slow cooker with cooking spray. In slow cooker, mix beans, soup, thyme, garlic, salt and pepper.
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Cover; cook on Low heat setting 4 to 5 hours.
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Stir mushrooms, bell pepper and almonds into bean mixture in slow cooker. In 1-cup measuring cup, beat half-and-half and flour with whisk until well blended; stir into bean mixture.
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Cover; cook 30 minutes longer or until beans are crisp-tender. Just before serving, sprinkle with croutons.
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