Slow Cooker Green Bean Casserole
Slow cooker green bean casserole made creamy, comforting, and stress-free. A classic side dish perfected for holidays or easy family dinners.
Ingredients
- 2 pounds fresh green beans, trimmed and cut into 2-inch pieces (or use 2 pounds frozen, thawed and drained)
- 2 cans (10.5 ounces each) condensed cream of mushroom soup
- ½ cup low-sodium chicken or vegetable broth
- ½ cup sour cream (or plain Greek yogurt)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon kosher salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon onion powder (optional, for extra savory depth)
- ¼ teaspoon ground nutmeg (optional, classic with creamy mushroom flavors)
- 1 1/2 cups crispy fried onions, divided
- 1 cup shredded cheddar cheese (optional, for a cheesier version)
- 1 tablespoon unsalted butter (optional, for sautéing aromatics)
- Nonstick spray or a slow cooker liner
Instructions
- Prep the slow cooker: Lightly coat the insert with nonstick spray or use a liner. This prevents sticking and makes cleanup easier.
- Blanch the green beans (optional but recommended for fresh): Boil a large pot of salted water. Add fresh green beans and cook for 3–4 minutes until bright green and just tender. Drain and rinse under cold water to stop the cooking. If using frozen beans, thaw and pat dry instead.
- Sauté aromatics (optional for extra flavor): In a small skillet, melt butter over medium heat. Cook the chopped onion with a pinch of salt for 3–4 minutes until soft. Stir in garlic for 30 seconds. This step adds a mellow, sweet base.
- Mix the sauce: In a large bowl, whisk together the condensed cream of mushroom soup, broth, sour cream, salt, pepper, onion powder, and nutmeg. If you’re using cheese, stir in half of it now.
- Combine in the slow cooker: Add the green beans, sautéed onion mixture (if using), and 1/2 cup crispy fried onions to the slow cooker. Pour the sauce over and toss to coat evenly.
- Cook low and slow: Cover and cook on Low for 4–5 hours or on High for 2–3 hours, until the beans are tender and the sauce is bubbling around the edges.
- Finish and crisp: Stir the casserole to re-coat everything in the sauce. If using cheese, sprinkle the remaining cheese over the top, cover, and cook for 10–15 minutes until melted.
- Add the crunchy topping: Right before serving, sprinkle the remaining crispy fried onions over the casserole. Cover for 5 minutes with heat off to warm them slightly without softening.
- Serve warm: Switch the slow cooker to Warm if serving over a long period. Keep extra crispy onions on the side for topping.
