Description
Slow Cooker Green Bean Casserole makes holiday sides simple and delicious. Get my easy recipe for a creamy, crunchy dish that saves oven space!
Ingredients
Scale
- Base Ingredients:
- 2 (14.5 ounce) cans or 2 (10 ounce) bags frozen cut green beans, not thawed
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 1/2 cup whole milk
- 1/4 cup sour cream
- Flavor Boosters:
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon Worcestershire sauce
- Finishing Touches:
- 1 (6 ounce) can crispy fried onions
- Optional Extras:
- 1/2 cup shredded cheddar cheese (optional)
- Pinch of freshly grated nutmeg (optional)
Instructions
- Prep Your Green Beans:: Okay, first things first, get those frozen green beans out. You don’t need to thaw them, honestly, the slow cooker will do all the work. Just make sure they’re not one big frozen block. If they are, a quick run under warm water for a minute or two will help break them apart. I always dump them straight into my slow cooker, sometimes I even forget to shake off the ice crystals, oops, but it always turns out fine!
- Whip Up the Creamy Base:: In a large mixing bowl, combine the cream of mushroom soup, whole milk, sour cream, garlic powder, onion powder, black pepper, and that little dash of Worcestershire sauce. Whisk it all together until it’s smooth and gorgeous. This is where you can take a little taste, honestly, and adjust the seasonings. I usually add a tiny bit more pepper because I like a kick. Don’t overmix, we’re not making a soufflé, just a nice, even sauce.
- Combine and Stir:: Pour that glorious creamy mixture over the green beans in your slow cooker. Give it a good stir, making sure every single green bean is coated in that luscious sauce. This is where I always get a little excited, seeing everything come together. It smells pretty darn good even at this stage, to be real. Make sure it’s spread out evenly in the slow cooker.
- Slow Cook It Low and Slow:: Cover your slow cooker and cook on low for 3-4 hours, or on high for 1.5-2 hours. You’re looking for the green beans to be tender and the sauce to be bubbly and thickened. I always peek around the 2.5-hour mark if it’s on low, just to make sure things are going well. Honestly, the aroma filling my kitchen at this point is just pure comfort, I didn’t expect it to be so good.
- Add the Crispy Topping:: About 30 minutes before serving, or after the initial cooking time, uncover the Slow Cooker Green Bean Casserole and sprinkle those crispy fried onions all over the top. Don’t be shy! You want a good, thick layer for that satisfying crunch. This is the moment I almost forgot them that one year, never again!
- Finish and Serve:: Recover the slow cooker and continue cooking for another 15-30 minutes on low, just until the crispy onions are warmed through and get a little extra golden. You want them to be crunchy, not soggy. The Slow Cooker Green Bean Casserole should be bubbling, fragrant, and ready to make everyone happy. Serve it up hot, honestly, it’s a dream!