Slow Cooker Green Bean Casserole

Ingredients:

• 1.3 kg green beans, ends removed, pods cut into 5 cm pieces (about 12 cups)
• 450 g thinly sliced ​​crimini mushrooms (about 8 cups)
• 4 tablespoons unsalted butter
• 1 large onion, diced into 1cm cubes (about 2 cups)
• 2 cloves garlic, crushed
• 1/4 cup premium flour
• 3 cups low-fat cream (10%)
• 2 cups store-bought deep-fried onions

Preparation:

1. Combine green beans, mushrooms, and 1 teaspoon salt in a 6-quart slow cooker.
2. In a large skillet, melt the butter over medium-high heat. Add the onion and a pinch of salt and cook, stirring occasionally, until the onion is soft and lightly browned, 6-8 minutes. Reduce the heat to medium, then add the garlic and cook, stirring constantly, until the garlic is softened, about 2 minutes.
   
   Add flour and stir constantly until it thickens to a paste-like consistency, about 2 minutes.
3. Add the cream and 1 teaspoon each of salt and black pepper and cook, stirring occasionally, until the sauce thickens, 8-10 minutes. Remove from heat and season with salt and pepper to taste. Pour the sauce into the slow cooker and stir to coat the vegetables. The sauce will thin out as it cooks.
4. Cover the slow cooker and cook over low heat until the green beans are tender but not mushy, about 4 hours.
5. Remove the lid and stir. If the sauce is too watery, cook uncovered for another 15 minutes. Season with salt and pepper to taste.
6. Transfer to a shallow serving dish and sprinkle with fried onions. Serve the green beans hot.