Julie’s Crock of the Week

Every Monday, The Midday Buffet host, Julie Jacobs, gives you a new recipe for your slow cooker! So get that crock pot out of your pantry, and get cookin!’

Thanksgiving week is upon us! I would like to wish all of you a very Happy Thanksgiving, and I hope you enjoy a delicious meal with family and friends this year. If you are hosting the big meal, or need to bring a dish to contribute to a gathering, I am helping you out! This recipe is a traditional holiday dish at my family celebration, and likely at yours, too. Using your crock pot to help with meal prep is a great idea, especially if your turkey is hogging the oven. So, put your GREEN BEAN CASSEROLE in your crock pot! This is easy and delicious. I tweaked the original recipe I found for this online by adding a few dashes of soy sauce, but the grated parmesan cheese in this recipe really stepped this dish up a notch, so I was happy I found it! Sometimes we never revisit recipes we have been making for years, but this one proves that it doesn’t hurt to do that now and then.

green bean cass



  • 3 cans (14.5oz) green beans (I prefer french cut. You can also use fresh or frozen beans)
  • 2 cans cream of mushroom soup
  • 1/2 cup milk
  • a few dashes soy sauce
  • 1/2 cup grated parmesan cheese
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1-6oz can french fried onions

Drain the beans and pour into crock. Stir in soup, milk, soy sauce, parmesan cheese, salt & pepper, and HALF (3oz) of the container of french fried onions. Stir until well combined. Cook on low for 4 hours or high for 2. Just before serving, sprinkle the remaining french fried onions on top.

Thanks to Tana’s Odds & Ends and Produce in Lancaster for being a Crock of the Week sponsor!

Remember, every recipe from ALL four seasons of Julie’s Crock of the Week are archived on my blog at http://juliescrockoftheweek.blogspot.com/ to view ANYTIME!

– Julie Jacobs

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