Slow Cooker Green Bean Casserole
My family can not go without the Green Bean Casserole. It’s pretty much the best side dish for Thanksgiving or Christmas (well, besides the mashed potatoes). I decided that I had to create the perfect Slow Cooker Green Bean Casserole myself, since most recipes I found online either had frozen green beans or jarred alfredo sauce (yuck!).
This recipe for Slow Cooker Green Bean Casserole makes a ton, when I made this for thanksgiving, it fed about 15, with lots of leftovers. So, I would think this recipe could serve up to 20 people.
At the end of the slow cooking time, I chose to brown the french fried onions on top of the casserole in the oven, it wasn’t a big deal, for the turkey had already been removed from the oven, and all that was left in the oven was the rolls.
- Slow Cooker- 6 quart or larger-oval
- 32¼ oz cream of mushroom soup (three – 10¾ oz cans)
- ½ cup milk
- ⅛ tsp black pepper
- ⅛ tsp onion powder
- 145 oz green beans (Ten – 14.5 oz cans; drained)
- 12 oz French's French Fried Onions (Two – 6 oz canisters)
- non-stick cooking spray
- In a very large bowl, whisk the cream of mushrooms soup, milk, black pepper, and onion powder until smooth.
- Stir in the drained green beans.
- Gently fold in 1 canisters of French fried onions with a rubber spatula into the green bean mixture, taking care to not break the green beans.
- Spray the slow cooker with the non-stick cooking spray.
- Pour the green bean mixture into the slow cooker.
- Place the lid and cook on HIGH for 2½ hours.
- Once the cook time is up, sprinkle the remaining canister of French fried onions to the top of the casserole.
- Remove the slow cooker insert from the heating element and place it in the oven WITHOUT the lid.
- Cook for 10 minutes at 350°F or until the onions are browned.
- Set the insert back into the slow cooker heating elelment, replace the lid, and set the slow cooker to WARM until ready to serve. Enjoy!