Main Dishesculinaryhill5.0
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.
👥 10 Servings⏱️ Prep & Cook: 2h 25m⏳ Prep: 5 min🔥 Cook: 2h 20m👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●dutch oven
- ●oven
- ●pan
- ●whisk
- ●microwave
- ●pot
📝 Preparation Steps
1
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.
butter3 tablespoons
2
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.
3
Reduce heat to medium. Whisk in cream and simmer until the sauce has thickened, about ⏱️ 5 minutes. Season to taste with salt and pepper.
4
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).
5
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.
6
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.
canned fried onions (see note 3)3 cups
Nutrition Facts
calories
280 kcal
fat Content
25 g
serving Size
1 cup
fiber Content
1 g
sugar Content
1 g
sodium Content
315 mg
protein Content
3 g
trans Fat Content
1 g
cholesterol Content
58 mg
carbohydrate Content
12 g
saturated Fat Content
14 g
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