Crock Pot Green Bean Casserole

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I stole this recipe for Crock Pot Green Bean Casserole from Coupons.com who stole it from culinaryhill.com. This is a great cheat on traditional green bean casserole, you save oven space by using a slow cooker. Mushrooms and garlic are cooked in a skillet then a cream sauce is made. Frozen green beans are mixed in and everything is added to the slow cooker. After cooking for several hours french fried onions are added before serving. When you make Crock Pot Green Bean Casserole it tastes just like the traditional green bean casserole! This is a great vegetarian side for Thanksgiving. Or as a main dish for a vegan thanksgiving.

In a large skillet, saucepan or dutch oven, melt 3 tbsp butter over medium-high heat until foaming subsides. Add 1 lb sliced mushrooms, 3 minced garlic cloves, ¾ tsp salt and ⅛ tsp pepper.

Cook the mushrooms until they have released most of their liquid, about 5 minutes. Stir in 3 tbsp flour and cook for 1 minute.

Whisk in 1 ½ cups vegetable broth, scraping up any brown bits from the bottom of the pan.

Bring to a boil, whisking constantly. Reduce heat to medium. Whisk in 1 ½ cups heavy cream.

Add ½ cup shredded cheddar cheese to the cream sauce (this is my addition).

Stir until cheese melts, then add 2 (12oz) packages frozen cut green beans to the pot with the mushroom sauce.

Toss until evenly coated. Transfer beans and sauce to crockpot.

Cook on HIGH 2 hours or LOW 4 hours. Top with 3 cups canned French fried onions immediately before serving.

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Crock Pot Green Bean Casserole

This is a great cheat on traditional green bean casserole, you save oven space by using a slow cooker. Mushrooms and garlic are cooked in a skillet then a cream sauce is made. Frozen green beans are mixed in and everything is added to the slow cooker. After cooking for several hours French fried onions are added before serving.
Course Vegetable
Cuisine American
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 8 people

Ingredients

  • 3 tbsp unsalted butter
  • 1 lb mushrooms wiped clean, sliced or broken into pieces
  • 3 cloves garlic minced
  • Salt/black pepper
  • 3 tbsp flour
  • 1 ½ cups low-sodium chicken broth
  • 1 ½ cups heavy cream
  • 2 packages (12oz) frozen cut green beans
  • 3 cups canned French fried onions

Instructions

  1. In a large skillet, saucepan or dutch oven, melt the butter over medium-high heat until foaming subsides. Add mushrooms, garlic, ¾ tsp salt and ⅛ tsp pepper.
  2. Cook the mushrooms until they have released most of their liquid, about 5 minutes. Stir in flour and cook for 1 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 sauce has thickened, about 5 minutes. Season to taste with salt and pepper.
  4. Cook beans in microwave according to package instructions (High 4-5 minutes; let stand 1 minute). Transfer to a colander or salad spinner and drain well.
  5. Add the green beans to the pot with the mushroom sauce and toss until evenly coated. Transfer beans and sauce to crockpot.
  6. Cook on HIGH 2 hours or LOW 4 hours. Top with canned fried onions immediately before serving.
  7. Pre-prep: Make sauce, cooled and refrigerated overnight. Increase Crockpot time to 3 hours on HIGH or 5 hours on LOW (since sauce is cold).

Recipe Notes

I add ½ cup shredded cheddar cheese to the cream sauce.