Classic Slow Cooker Green Bean Casserole
This Classic Slow Cooker Green Bean Casserole recipe is a favorite for the holidays. Just a few simple ingredients to mix together in the Crock Pot for a delicious side dish that everyone enjoys.
Ingredients
- 4 (14.5 ounce) cans green beans, drained regular or french cut
- 2 (10.5 ounce) cans cream of mushroom soup
- 1/2 cup milk
- 1 teaspoon soy sauce
- salt and pepper to taste
- 6 ounces french fried onions divided
Instructions
- In the bottom of a large crock pot, mix together cream of mushroom soup, milk, soy sauce, salt and pepper with a wooden or plastic spoon. Gently stir in green beans and half of the french fried onions.
- Cover and cook on high for 2-3 hours or until hot and bubbly. Remove the lid and stir again. Sprinkle the remaining french fried onions evenly over the top. Serve immediately.
Notes
Storage:
- Store leftovers covered in an air-tight container in the refrigerator for 4-5 days.
- Prepare in the slow cooker pot without adding the french fried onions. Cover and refrigerate for up to 24 hours. When ready to cook, remove from the refrigerator and allow the pot to come to room temperature to prevent it from cracking. Stir in half the onion and follow the remaining directions. It may need a few more minutes of cook time.
- Prepare as directed in a 9x13" pan but do not add the french fried onions on top. Bake in the oven at 350 degrees Fahrenheit for 35-40 minutes until hot. Remove from oven, top with remaining onions, and cook an additional 10 minutes.
- Fresh green beans can be used in place of canned. Wash and trim the ends before adding them to the slow cooker.
- Add the fried onions on top right before serving. Once the lid is placed back on top, the onions start to soften.
- Cook times and nutritional values are estimates due to variations in cookware and ingredient brands.
Nutrition
Serving: 10gCalories: 178kcalCarbohydrates: 23gProtein: 3gFat: 8gSodium: 331mgSugar: 3g
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