Green Bean and Mushroom Casserole
Serves 6 to 8. Recipe is by Julie Kay.
2 (16-oz.) pkgs. frozen French-cut green beans, partially thawed
1 (10 ¾-oz.) can cream of celery soup
2 cloves garlic, minced
1 (8-oz.) pkg. fresh mushrooms, sliced
1 (8-oz.) pkg. shredded sharp cheddar cheese
½ cup crumbled Ritz crackers
1. Put green beans into slow cooker. Add cream of celery soup, garlic and mushrooms.
2. Cook on Low for 4 hours. Add cheese and stir until melted.
3. Remove from slow cooker and top with crumbled crackers.