Description
A creamy and crunchy green bean casserole made easily in a slow cooker, perfect for holidays and family gatherings.
Ingredients
Scale
- 2 (10.5 oz.) cans cream of mushroom soup
- 1 cup whole milk or low-sodium vegetable broth
- 1 teaspoon onion powder
- Freshly ground black pepper, to taste
- 4 (14.5 oz.) cans green beans, drained
- 1 (6 oz.) package fried onions (such as French’s), divided
- Kosher salt, to taste
Instructions
- In a 6-quart slow cooker, whisk together the cream of mushroom soup, milk (or vegetable broth), onion powder, and black pepper.
- Gently fold in the drained green beans and 1 cup of the fried onions. Ensure everything is well-coated.
- Cover and cook on high for 2 to 2.5 hours or on low for 5 to 6 hours until hot and bubbling.
- In a dry skillet over medium-high heat, toast the remaining fried onions until golden and crisp—this takes about 3 minutes.
- Season the casserole with salt and more black pepper to taste just before serving.
- Top with the toasted onions for that irresistible crunch.
Notes
Feel free to substitute low-fat soup or broth to lighten things up. For a richer flavor, try adding garlic powder or a squeeze of lemon juice.
- Prep Time: 15 minutes
- Cook Time: 150 minutes
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 550mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg
Keywords: crockpot, green bean casserole, comfort food, holiday side dish, easy recipe