Crock Pot Green Bean Casserole
A comforting classic made effortlessly in the slow cooker, featuring tender green beans in a creamy sauce topped with crunchy fried onions.
Ingredients
Casserole Base
- 2 lbs fresh green beans, trimmed and cut into 1-inch pieces Fresh green beans are preferable for texture, but frozen can also be used.
- 1 can (10.5 oz) cream of mushroom soup
- ½ cup milk
- 1 medium onion, diced
- 2 cloves garlic, minced
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
Toppings
- 2 cups crispy fried onions (divided) Stir in 1 cup during cooking and reserve 1 cup for topping.
- to taste fresh parsley for garnish Optional.
Instructions
Preparation
- Begin by washing and trimming the green beans. Cut them into 1-inch pieces and place them in a large mixing bowl.
- In another bowl, combine the cream of mushroom soup, milk, diced onion, minced garlic, black pepper, garlic powder, and onion powder. Stir until smooth.
- Pour the soup mixture over the green beans and mix well to ensure each piece is coated.
Cooking
- Transfer the mixture to your slow cooker, spreading it evenly. Cover and cook on low for about 4 hours.
- About 30 minutes before serving, stir in 1 cup of the crispy fried onions.
- Just before serving, add the remaining fried onions on top of the casserole.
Notes
Allow the casserole to be the star of your meal, served alongside roasted chicken or a hearty beef dish. This casserole can be made a day ahead and refrigerated; just let it come to room temperature before reheating. For added flavor, try incorporating a sprinkle of parmesan cheese into the mixture before cooking.