Ingredients
2
bags (12 oz each) frozen whole green beans, thawed
1
can (10 3/4 oz) condensed cream of celery or mushroom soup
1
clove garlic, finely chopped
1
teaspoon dried thyme leaves
1/4
teaspoon salt
1/4
teaspoon pepper
1
package (8 oz) sliced fresh mushrooms (about 3 cups)
1/2
cup chopped red bell pepper
1/2
cup slivered almonds
1/2
cup half-and-half
1
tablespoon Gold Medal™ all-purpose flour
1 1/2
cups seasoned croutons, slightly crushed
Preparation
Spray 3- to 4-quart slow cooker with cooking spray. In slow cooker, mix beans, soup, thyme, garlic, salt and pepper.
Cover; cook on Low heat setting 4 to 5 hours.
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.
Cover; cook 30 minutes longer or until beans are crisp-tender. Just before serving, sprinkle with croutons.
