With Thanksgiving in only two weeks, I have been thinking about some of my favorite dishes for the big meal. Green Bean Casserole is one of the first things that comes to mind for me. I love it, and I would hate to have a Thanksgiving meal without it. I also love that it’s so easy to make, this is one of the reasons it STAYS on the Thanksgiving table. This recipe solves even one more issue, too many things in the oven. Make the Green Bean Casserole in the Slow Cooker and Viola! problem solved.
My recipe calls for canned green beans, but you can certainly use frozen or fresh, whatever you prefer, or whatever is available/economical.
I start my sauteeing some onions, garlic and mushrooms. I dice the onions, chop or press the garlic and chop the mushrooms (I usually just use sliced mushrooms and break them up with my spatula while they sautee, since this is easier for me, but you should do whatever you prefer). I do this step because I love to have chunks of mushroom in my casserole. If you are in a real hurry or don’t like it this way, skip this step. You can add a touch of garlic powder and onion powder if you like in place of the real garlic and onions. Some crazy people (like my sister) don’t even like mushrooms, so when they make Green Bean Casserole they use Cream of Chicken soup as opposed to Cream of Mushroom – still a delicious Green Bean Casserole, just not quite the same.
Once I’m done sauteeing the onion/garlic/mushroom mixture, it’s time to throw it all in the slow cooker. I put that mixture, 2 cans of cream of mushroom soup, 2 cans of green beans, 1/2 cup of milk, 2 tsp. Worcestershire sauce, and some pepper in the crock. I give it a good stir, put on the lid, and set it on high for 3-4 hours.
A few minutes before the 3-4 hours is up, I remove the lid and cover the casserole with a good coating of french fried onions. I like a lot, so I use 2 2/3 cups alltogether, but I only put about 1 1/2 cups on at this point. If the oven isn’t already on, I preheat it to 350° Fahrenheit and when it is preheated I top the casserole with the remaining french fried onions, take the crock out of my slow cooker and put it in the oven for 5-10 minutes. This gives the french fried onions the crisp texture I love.
If you’re not serving the Green Bean Casserole right away, keep it in the slow cooker on warm until you’re ready to serve.
- Tbsp. olive oil
- 1 small yellow onion, chopped
- 2 cloves garlic, diced
- 6 oz. sliced mushrooms
- 2 cans cream of mushroom soup
- ½ cup milk
- 2 tsp. Worcestershire sauce
- Ground pepper to taste
- 3 cans green beans
- 2⅔ cups French fried onions
- In a skillet, heat olive oil over medium heat. Add chopped onions and sauté for about 3 minutes. Sauté garlic with onions for another 2-4 minutes until onions and garlic are translucent. Add mushrooms and sauté another 5 minutes.
- In the crock of your slow cooker combine mushroom mix, mushroom soup, milk, Worcestershire sauce, ground pepper, and green beans.
- Cook on high for 3-4 hours or on low 6-8 hours.
- About 25 minutes before cooking time is over, preheat your oven to 350° Fahrenheit, and place the rack of your oven just below the center.
- Put French fried onions on top of casserole.
- When the oven is preheated remove the crock of your slowcooker and place it in you oven for 5-10 minutes, this process will brown and crisp your French fried onions. DO NOT PUT SLOW COOKER LID IN THE OVEN (it can’t tolerate the heat)
- Remove from the oven and return to the slow cooker, cover and keep on warm until ready to serve.
I love this yummy Thanksgiving side dish, what’s you favorite Thanksgiving side dish?
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