Crock Pot Green Bean Casserole is a delicious combination of from-scratch cooking and slow cooker convenience. You'll want this on your menu all year round!
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Slow Cooker Green Bean Casserole Recipe

Slow Cooker Green Bean Casserole is a delicious combination of from-scratch cooking and slow cooker convenience. You'll want this on your menu all year round!
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 2 hours 20 minutes
Total Time 2 hours 25 minutes
Servings 10 servings
Calories 312kcal
Author Meggan Hill

Ingredients

  • 3 tablespoons butter
  • 1 pound white button mushrooms wiped clean, sliced or broken into pieces
  • 3 cloves garlic minced
  • salt and freshly ground black pepper
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups low-sodium chicken broth
  • 1 1/2 cups heavy cream
  • 2 (12 ounce) packages frozen cut green beans (see notes)
  • 3 cups canned fried onions

Instructions

  • n a large, deep skillet, saucepan, or Dutch oven, melt the 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 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). Transfer to a colander or salad spinner and drain well. If using a salad spinner, spin out any liquid and drain.
  • 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.

Notes

  • For the most part, I found frozen green beans in 12-ounce packages. If you find 10-ounce packages, I would still stick to 2 packages. I have tried the recipe with 3 (10 ounce) packages and there was not enough sauce for that many beans.
  • Be sure to use frozen cut green beans, not “French” green beans (the long, stringy ones) or whole, uncut beans (you’d just have extra work cutting them).
  • To substitute fresh beans, start by trimming them and cutting them in half. Then, bring 4 quarts water and 1 Tablespoon salt to a boil. Meanwhile, fill a large bowl with ice and water. Cook the beans about 5 minutes, until bright green and crisp-tender. Drain the beans and immediately plunge into the ice water. Drain well before adding them to the sauce in Step 5.
  • To triple the recipe for 30 to 40 people, increase the ingredients as follows: 1/2 cup (1 stick) butter 3 pounds white button mushrooms, wiped clean and sliced or broken into pieces 1 bulb garlic (9 to 10 cloves) 3 teaspoons salt and 1/2 teaspoon pepper 1 cup flour 4 1/2 cups chicken broth 4 1/2 cups heavy cream 6 (12 ounce) packages of frozen cut green beans 3 cups canned fried onions (or more if desired)
  • 3x recipe instruction changes: Cook the mushrooms for about 10 minutes in Step 2 and simmer the sauce for 10 minutes in Step 3. Cook on HIGH for 2 hours or LOW for 4 hours (or until a thermometer reaches at least 165 degrees in the middle of the casserole). Add more canned onions throughout serving time if the top layer is depleted, if desired.
  • The mushroom sauce may be prepared in advance, cooled, and refrigerated overnight. Increase the crock pot time to 3 hours on HIGH or 5 hours on LOW.
  • If using fresh beans, they may be blanched the night before, cooled, and stirred into the cooled mushroom sauce and refrigerated overnight. Increase the crock pot time to 3 hours on HIGH or 5 hours on LOW.
  • Adapted from Cook’s Illustrated Magazine, November & December 2006 issue.

Nutrition

Calories: 312kcal