5.0 from 120 votes
Slow Cooker Green Bean Casserole
This Slow Cooker Green Bean Casserole is a great mix of convenience and from-scratch cooking and won't take up any oven space.
Prep Time
5 mins
Cook Time
2 hrs 5 mins
Total Time
2 hrs 25 mins
Servings: 10 servings (1 cup each)
Calories: 280 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 3 tablespoons butter
- 1 pound white button mushrooms sliced (see note 1)
- 3 cloves garlic minced
- Salt and freshly ground black pepper
- 3 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1 1/2 cups heavy cream
- 2 (12 ounce) packages frozen cut green beans (see note 2)
- 3 cups canned fried onions (see note 3)
Instructions
- In a large skillet or Dutch oven, melt butter over medium-high heat until foaming subsides. Add mushrooms, garlic, 3/4 teaspoon salt, and 1/8 teaspoon pepper. Cook until the mushrooms have released most of their liquid, about 5 to 7 minutes.
- Stir in flour and cook for one minute. Whisk in broth, scraping up any brown bits from the bottom of the pan. Bring to a boil, whisking constantly.
- Reduce heat to medium. Whisk in cream and simmer until the sauce has thickened, about 5 minutes. Season to taste with salt and pepper.
- Meanwhile, cook the beans in the microwave according to the package instructions (or microwave on HIGH power for 4 to 5 minutes; let stand 1 minute before removing from the microwave). Drain well (I like to use a salad spinner to spin them dry).
- Add the green beans to the pot with the mushroom sauce and toss until evenly coated. Transfer the beans and sauce to a crock pot.
- Cook on HIGH for 2 hours or LOW for 4 hours or until a thermometer inserted in to the middle of the casserole reaches 165 degrees. Top with canned fried onions immediately before serving.
Cup of Yum
Notes
- Mushrooms: Use fresh mushrooms to make a quick from-scratch cream of mushroom sauce.
- Frozen green beans: To substitute fresh beans, trim and chop 2 pounds of green beans. Blanch the beans in 4 quarts of boiling salted water for about 5 minutes, then drain well and plunge immediately in to an ice bath to stop the cooking.
- Fried onions: To substitute bread crumbs for the canned fried onions, pulse 4 slices hearty white bread (torn into pieces) in a food processor or blender. You will have about 3 cups of crumbs. Stir in 3 tablespoons melted butter or olive oil and fry in a large skillet over medium-high heat until browned. Sprinkle over the casserole just before serving.
- Yield: This recipe makes about 10 cups of casserole, enough for 10 1-cup sized, side dish (you'll be able to feed more than 10 people depending on how many sides you have at Thanksgiving).
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: You can make the mushroom sauce up to 2 days before. Cool and refrigerate. Since the sauce will be going in cold, increase the crockpot time to 3 hours on HIGH or 5 hours on LOW.
Nutrition Information
Serving
1cup
Calories
280kcal
(14%)
Carbohydrates
12g
(4%)
Protein
3g
(6%)
Fat
25g
(38%)
Saturated Fat
14g
(70%)
Trans Fat
1g
Cholesterol
58mg
(19%)
Sodium
315mg
(13%)
Potassium
207mg
(6%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
632IU
(13%)
Vitamin C
4mg
(4%)
Calcium
30mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10servings (1 cup each)
Amount Per Serving
Calories 280
% Daily Value*
| Serving | 1cup | |
| Calories | 280kcal | 14% |
| Carbohydrates | 12g | 4% |
| Protein | 3g | 6% |
| Fat | 25g | 38% |
| Saturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 58mg | 19% |
| Sodium | 315mg | 13% |
| Potassium | 207mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 632IU | 13% |
| Vitamin C | 4mg | 4% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.