Description
This Homestyle Slow Cooker Green Bean Casserole frees up your oven for holidays. Creamy, savory, and topped with crispy onions, it’s a family favorite.
Ingredients
Scale
- Base Ingredients:
- 2 (14.5 ounce) cans or 2 (16 ounce) bags frozen cut green beans, rinsed and drained
- 1 (10.5 ounce) can condensed cream of mushroom soup (low sodium preferred)
- 1/2 cup whole milk
- 1/2 cup sour cream
- Flavor Boosters:
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 teaspoon Worcestershire sauce
- Crispy Topping:
- 1 (6 ounce) can crispy fried onions, divided
- Optional Extras:
- 1 cup shredded cheddar cheese
- 1/4 teaspoon cayenne pepper
- 1/2 cup cooked, crumbled bacon bits
Instructions
- Prep Your Beans:: First things first, get those frozen green beans into a colander and give them a quick rinse under cold water. You’re just trying to knock off any ice crystals, not thaw them completely. Honestly, I used to just dump them straight in, and the casserole would be a bit watery. Oops! So, a quick rinse, then let them drain for a minute or two. You want them mostly dry, not dripping wet, for the best texture.
- Whisk the Creamy Base:: In a large bowl, whisk together your cream of mushroom soup, milk, sour cream, onion powder, garlic powder, and that little dash of Worcestershire sauce. Stir it until it’s super smooth, no lumps allowed! This is where the magic happens, where all those comforting flavors start to meld. I sometimes get a little enthusiastic and make a minor splash on the counter, but hey, that’s just part of the cooking charm, right?
- Combine and Transfer:: Now, gently fold the rinsed green beans into your creamy mixture. Make sure every bean is coated in that delicious sauce. Then, pour the whole glorious mess into your slow cooker. I use a 6-quart one, and it’s the perfect size. It should smell so good already, like a promise of holiday goodness! Give it a little shake to settle everything evenly.
- Cook Low and Slow:: Pop the lid on your slow cooker and set it to low. Let it cook for about 3-4 hours. You’re looking for the beans to be tender-crisp, not mushy, and the sauce should be bubbly and thickened. I once tried to rush it on high, and let’s just say the bottom got a little too well-acquainted with the crock. Low and slow is the way to go, my friend, trust me on this one.
- Add the Crispy Topping:: About 30 minutes before serving, take off the lid and sprinkle half of your crispy fried onions over the top. Give it another 30 minutes to let those onions get warm and slightly softened, but still with a good crunch. This step is crucial, don’t forget it like I almost did once in a holiday rush! The aroma that fills your kitchen at this point? Pure bliss, honestly.
- Serve and Enjoy:: Once the onions are warmed through, give it a final sprinkle with the remaining crispy fried onions right before you bring it to the table. This ensures maximum crunch for everyone! The sauce should be thick and glossy, the beans tender, and those onions, oh, those onions! It’s a sight to behold, a truly comforting Slow Cooker Green Bean Casserole ready to be devoured. Grab a big spoon and dig in!