Still in Dallas, so I made a side dish that would compliment any meat main dish well.  It calls for French-fried onions, which are supposed to be divided and layered into the casserole.  Next time I make this, I will use only 1/4 of the onions per layer, and then put the remaining 1/2 of the French-fied onions into the pot towards the end of cooking so that they stay crunchy.  I found them a bit soggy layered into the dish.  Otherwise, this was a good side dish.  People enjoyed this addition to our main dish of pork loin.  I doubled this, and actually used two 6-oz. bags of the french fried onions for my double recipe

Green Bean Casserole
Ingredients:
14 1/2-oz. can green beans, drained, divided
3 1/2-oz. can French-fried onions, divided
8-oz. can sliced water chestnuts, drained, divided
10 3/4-oz. can cream of chicken soup
1/4 cup white wine
1/2 tsp. curry powder
1/4 tsp. pepper

Instructions:
1.  Alternate layers of half beans, 1/4 of the onions, half the cheese, and half the water chestnuts in slow cooker.  Repeat.
2.  Combine remaining ingredients in a bowl.  Pour over vegetables in slow cooker.
3.  Cover and cook on Low 3-4 hours.
4.  A few minutes before serving, sprinkle remaining French-fried onions over the top of the casserole.