Crockpot Green Bean Casserole

When it comes to comfort food, there’s something truly magical about a green bean casserole. This dish may have roots in the classic American kitchen, but it’s found a permanent spot at my table—especially during the holidays or cozy family gatherings. I remember the first time I had a creamy, satisfying green bean casserole made from scratch. It was a revelation! No more canned versions for me; I wanted to recreate that experience. Here’s my take on the classic, using the beloved slow cooker to simplify the process and make it even more delightful.

Why you’ll love this recipe

Let’s talk about what makes this recipe so special. This isn’t just a side dish; it’s a heartwarming celebration of flavors. Picture this: tender green beans bathed in a creamy sauce, paired with the earthy completeness of sautéed mushrooms and the aromatic punch of garlic and onions. The soy sauce adds a depth that might just surprise you—trust me, it’s a game changer! And who can resist a crispy fried onion topping? Plus, it all comes together in a hassle-free crockpot, leaving you free to tackle other culinary endeavors or simply relax with a glass of wine.

In just a few hours, you’ll have a casserole that doesn’t just feed your family; it warms their hearts. The freshness from the green beans coupled with the richness of cheese—if you choose to add it—makes this dish a delightful marriage of textures and flavors. It’s a great way to sneak in some veggies while satisfying everyone’s taste buds.

Gather these ingredients

Let’s dive into the key ingredients that make this dish sing!

• Fresh Green Beans (1 pound): Trim the ends for freshness. If you’re in a pinch, feel free to swap in frozen green beans, but the fresh ones truly shine here.
• Sliced Mushrooms (1 cup): I love using cremini for a deeper flavor, but button mushrooms are just as good. Sauté them a bit in the pan before adding to the slow cooker for extra depth.
• Diced Onion (1 medium): Adds that essential base flavor. Sweet onions can bring a lovely sweetness, while yellow onions offer a more robust taste.
• Minced Garlic (2 cloves): Because more garlic is always better, right? You can adjust based on your love for the stuff.
• Heavy Cream or Milk (1 cup): Rich cream makes this casserole decadent. If you’re looking for a lighter version, whole milk or even a plant-based cream can work magic.
• Soy Sauce (1 tablespoon): Just a touch, but it adds umami goodness that rounds out the flavors.
• Salt (1 teaspoon) and Black Pepper (1/2 teaspoon): Season to taste—this is where you elevate those flavors!
• Fried Onions (1 cup, for topping): I believe in heaping these on for crunch. You can find them in the grocery store or make your own if you’re feeling adventurous!
• Shredded Cheddar Cheese (1 cup, optional): Adds a wonderful melty goodness, but feel free to leave it out for a lighter dish.

How this recipe comes together

Making this casserole is as uncomplicated as pie—pot pie, that is!

1. Combine in the Crockpot: Place the green beans, mushrooms, diced onion, and minced garlic in a crockpot. Pour in the heavy cream (or milk), add soy sauce, salt, and pepper. It’s best to stir well to coat everything evenly.
2. Cook Low and Slow: Cover and set your crockpot on low for 4-5 hours. This allows the veggies to become tender and soak up all that creamy goodness. Just imagine the aromas wafting through your kitchen!
3. Cheesy Goodness: About 20 minutes before you’re ready to feast, stir in that shredded cheddar cheese if you’re using it. Top generously with fried onions—oh, the crunch adds so much joy!
4. Final Touch: Cover again and let the onions crisp up while the cheese melts. It’s hard to wait, but trust me, it’s worth it.
5. Serve and Enjoy: When it’s done, scoop it out warm and watch everyone swoon with delight!

Best way to enjoy it

Ah, serving—one of my favorite parts! This casserole is incredibly versatile. Serve it alongside roast chicken or pork for a classic pairing. If hosting a gathering, it stands proudly next to mashed potatoes and stuffing. For a vegetarian meal, you could make it the star attraction with some crusty bread to soak up all that rich cream.

Feel free to drizzle a little balsamic glaze over the top for a fancy twist or swap fried onions for crispy bacon bits for a flavor surprise. The best part? It’s great on its own, too!

How to store and freeze

Leftovers, anyone? If you find yourself with extra casserole (which I doubt, because it’s that good!), store it in an airtight container in the fridge for up to 3 days. To reheat, just pop it in the microwave or slowly warm it in the oven.

For longer storage, this casserole freezes beautifully—just let it cool completely before transferring it to a freezer-safe container. It can last up to 3 months. When you’re ready to enjoy it again, thaw it overnight in the fridge and reheat it. Simple as that!

Pro chef tips

Here are a few nuggets of wisdom to elevate your casserole game:

• Prep Ahead: You can chop and prepare the ingredients the night before, so it’s as easy as tossing everything in the pot in the morning.
• Add Some Crunch: Looking for a twist? Toast some nuts like pecans or almonds to mix in before serving for an extra layer of texture.
• Try Different Cheese: Swap out the cheddar for a sharp Gruyère or a sprinkle of Parmesan on top for an unexpected umami kick.

Creative Twists

Feeling adventurous? Here are some fun variations to keep this dish fresh and exciting:

• Swap Greens: Mix in broccoli or even cooked spinach for a vibrant color pop and added nutrition.
• Smoky Flavor: Add a touch of smoked paprika or diced ham for a smoky depth.
• Vegan Version: Use coconut cream and nutritional yeast in place of dairy, and opt for a crunchy topping made from crushed nuts or seeds!

Ingredients List

• 1 pound fresh green beans, trimmed
• 1 cup sliced mushrooms
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup heavy cream or milk
• 1 tablespoon soy sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup fried onions (for topping)
• 1 cup shredded cheddar cheese (optional)

Directions to follow

1. In a crockpot, combine the green beans, sliced mushrooms, onion, garlic, heavy cream, soy sauce, salt, and pepper. Stir well to combine.
2. Cover and cook on low for 4-5 hours or until the green beans are tender.
3. About 20 minutes before serving, stir in the cheddar cheese if using, and top with fried onions.
4. Cover and let cook until the onions are crispy and the cheese is melted.
5. Serve warm.

Your questions answered

• Can I make this ahead of time? Definitely! Prep the ingredients the night before, and just toss them in the pot.
• How do I reheat leftovers? You can microwave individual portions or reheat in the oven for a couple of minutes.
• Can I make this vegetarian? Yes! Just keep it simple with the green beans, mushrooms, and a splash of vegetable broth instead of soy sauce.
• How can I make this dish lighter? Swap heavy cream for a lower-fat milk or a dairy-free option and skip the cheese if you prefer.
• What should I serve alongside it? It pairs beautifully with roasted meats or a simple salad!

Enjoying a cozy meal with loved ones is what it’s all about, and I can’t wait for you to bring this dish into your own home. Whether you stick to the classic flavors or put your own twist on it, it’s destined to be a favorite—and who knows? Your creation might just end up being a family tradition. Happy cooking, my friend! 🍽️

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Crockpot Green Bean Casserole

Cooking Method: Slow Cooker Recipes Courses: Comfort Food, Holidays, Side Dish Recipe Keys: C Comfort Food E Easy H Holidays Slow Cooker Recipes Vegetarian Meals

Difficulty: Beginner Prep Time 20 mins Cook Time Total Time 5 hrs 20 mins

Servings: 6 Estimated Cost: $ 15 Calories: 350

Best Season: Fall

Description

A heartwarming and creamy green bean casserole made in a slow cooker, perfect for family gatherings and holidays.

Ingredients

Scale

1/2x 1x 2x 3x

Main Ingredients

• 1 pound fresh green beans, trimmed (Can substitute with frozen green beans)
• 1 cup sliced mushrooms (Cremini or button mushrooms work well)
• 1 medium onion, diced (Sweet or yellow onions can be used)
• 2 cloves garlic, minced (Increase or decrease based on preference)
• 1 cup heavy cream or milk (Use lighter options if preferred)
• 1 tablespoon soy sauce (Adds umami flavor)
• 1 teaspoon salt (Adjust to taste)
• ¹⁄₂ teaspoon black pepper (Adjust to taste)
• 1 cup fried onions (For topping)
• 1 cup shredded cheddar cheese (Optional, for extra richness)

Directions

Cooking Instructions

1. Prepare the Crockpot

   In a crockpot, combine the green beans, sliced mushrooms, onion, garlic, heavy cream, soy sauce, salt, and pepper. Stir well to combine.
   Mark as complete

2. Cook on Low

   Cover and cook on low for 4-5 hours or until the green beans are tender.
   Mark as complete

3. Add Cheese and Onions

   About 20 minutes before serving, stir in the cheddar cheese if using, and top with fried onions.
   Mark as complete

4. Finish Cooking

   Cover and let cook until the onions are crispy and the cheese is melted.
   Mark as complete

5. Serve Warm

   Serve warm and enjoy this cozy dish.
   Mark as complete

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 22g34%

Saturated Fat 12g60%

Trans Fat 0g

Cholesterol 40mg14%

Sodium 750mg32%

Potassium 300mg9%

Total Carbohydrate 30g10%

Dietary Fiber 5g20%

Sugars 3g

Protein 8g16%

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Vitamin A 15 IU

Vitamin C 20 mg

Calcium 200 mg

Iron 2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a vegetarian version, you can substitute the soy sauce with vegetable broth.

Keywords: green bean casserole, slow cooker, comfort food, holiday recipe, vegetarian