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Slow Cooker Green Bean Casserole Recipe

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A creamy, savory slow cooker green bean casserole with tender green beans, rich mushroom sauce, and crispy fried onions. This easy holiday side dish keeps valuable oven space free for the rest of the meal.

Ingredients

  • 2 pounds fresh green beans, trimmed and cut into bite-sized pieces
  • 2 cans (10.5 ounces each) condensed cream of mushroom soup
  • ¾ cup milk
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon ground black pepper
  • ¼ teaspoon salt
  • 1 ½ cups shredded cheddar cheese, optional
  • 2 ½ cups crispy fried onions, divided
  • Nonstick cooking spray or butter for greasing the slow cooker

Instructions

  1. Lightly grease the inside of a 6-quart slow cooker with nonstick cooking spray or butter.
  2. Wash and trim the fresh green beans, then cut them into bite-sized pieces.
  3. In a large bowl, whisk together the condensed cream of mushroom soup, milk, Worcestershire sauce, garlic powder, onion powder, black pepper, and salt until smooth.
  4. Add the green beans to the slow cooker and pour the mushroom mixture over them. Stir until the beans are evenly coated.
  5. If using the optional cheddar cheese, stir it into the green bean mixture.
  6. Add about 1 cup of the crispy fried onions and gently stir to combine.
  7. Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, checking toward the end and stopping when the green beans reach the desired tenderness.
  8. About 15 to 20 minutes before serving, sprinkle the remaining crispy fried onions over the casserole.
  9. Replace the lid and continue cooking just long enough to warm the topping. For the crispiest onions, add them immediately before serving instead.
  10. Serve the casserole warm directly from the slow cooker.

Notes

  • For a cheesy variation, add the optional shredded sharp cheddar cheese and sprinkle additional cheese over the casserole before adding the fried onions.
  • For extra mushroom flavor, sauté sliced cremini or button mushrooms in butter and add them to the slow cooker.
  • For a bacon variation, stir cooked and crumbled bacon into the casserole and reserve some for the topping.
  • Add a pinch of cayenne pepper or crushed red pepper flakes for a little heat.
  • Frozen green beans can be added without thawing, but monitor them closely because they may become tender more quickly.
  • Canned green beans can also be used; drain them thoroughly and reduce the cooking time because they are already tender.
  • For the crispiest topping, reserve most of the fried onions and add them immediately before serving.
  • Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
  • The casserole can be frozen, although the sauce and beans may have a softer texture after thawing. Add fresh crispy onions after reheating.
  • For a from-scratch version, replace the condensed soup with a cooked mushroom sauce made from butter, fresh mushrooms, flour, broth, and milk or cream.

Nutrition

Find it online: https://thefamilycooking.com/slow-cooker-green-bean-casserole-recipe/