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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 8 |
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I took this dish to a potluck and everyone asked for the recipe. If shoepeg corn isn't available in your region, then regular canned corn works well in this recipe, too.Gloria Schutz, Trenton, Illinois Ingredients:
1 can (14-1/2 ounces) french-style green beans, drained |
2 cans (7 ounces each) white or shoepeg corn |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1 jar (4-1/2 ounces) sliced mushrooms, drained |
1/2 cup slivered almonds |
1/2 cup shredded cheddar cheese |
1/2 cup sour cream |
3/4 cup french-fried onions |
Directions:
1. In a 3-qt. slow cooker, combine the first seven ingredients. Cover and cook on low for 3-4 hours or until vegetables are tender, stirring occasionally. Sprinkle with onions during the last 15 minutes of cooking. Yield: 8 servings.
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