Description
Pioneer Woman’s Crockpot Green Bean Casserole is a slow-cooked version of the classic green bean casserole. The green beans are combined with a creamy mushroom sauce, enhanced with seasonings, and topped with crispy fried onions. This recipe is perfect for holiday meals when oven space is limited or when you need a make-ahead side dish that can cook on its own.
Ingredients
- 2 pounds of fresh or frozen green beans, trimmed and cut into bite-sized pieces
- 2 cans (10.5 ounces each) of cream of mushroom soup
- 1 cup of sour cream
- 1/2 cup of milk
- 1 teaspoon of soy sauce
- 1 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- 1/2 teaspoon of black pepper
- 1/4 teaspoon of salt (adjust to taste)
- 1 cup of shredded cheddar cheese (optional, for extra creaminess)
- 1 can (6 ounces) of crispy fried onions
Instructions
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Prepare the Green Beans: If using fresh green beans, blanch them in boiling water for 2-3 minutes, then drain and set aside. If using frozen green beans, you can add them directly to the slow cooker.
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Make the Sauce: In a mixing bowl, whisk together the cream of mushroom soup, sour cream, milk, soy sauce, garlic powder, onion powder, black pepper, and salt until well combined.
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Assemble the Casserole: Add the green beans to the slow cooker. Pour the mushroom sauce over the green beans and stir to combine. If using, sprinkle the shredded cheddar cheese on top for extra creaminess.
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Cook the Casserole: Cover the slow cooker with the lid and cook on low for 4-5 hours or on high for 2-3 hours, until the green beans are tender and the sauce is bubbly.
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Add the Topping: About 15-20 minutes before serving, sprinkle the crispy fried onions evenly over the top of the casserole. Cover and continue cooking until the onions are heated through and slightly crisped.
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Serve: Once done, serve the green bean casserole hot, straight from the slow cooker. It’s perfect as a side dish for holiday meals or any family dinner.