Green bean casserole easily stands on top of the list when it comes to Thanksgiving side dishes. There’s something about the savory creaminess from the cream of mushroom soup that’s mixed in all together with the green beans. I just love how crispy the fried onions on top taste when it’s fried because they remind me of chips. This slow cooker green bean casserole recipe by The Magical Slow Cooker on YouTube is such a simple recipe to follow along with. I usually make it in the oven. However, this year I’m going to make my green bean casserole in a crockpot to save time cooking in the kitchen. I’m going to need the oven throughout the day cooking other things, so it’s very convenient to have it open for other
- 31.5 oz. cream of mushroom soup (three – 10.5 oz cans)
- 1/2 cup milk
- 1/8 tsp black pepper
- 1/8 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
First, spray the slow cooker with cooking spray. In a separate bowl, whisk the cream of mushroom soup, milk, black pepper, and onion powder until smooth.
Next, add the drained green beans to the slow cooker. Pour the cream soup mixture over the beans, and add one canister of the french fried onions. Stir gently. Place the lid on the slow cooker and cook on HIGH for 2 1/2 hours. Continue to watch The Magical Slow Cooker tutorial on YouTube for full instructions and details.
Overall, this is a great slow cooker green bean casserole recipe that will serve a large group of people with possible leftovers. At first, I thought how would my fried green onions on top be crispy without the oven? She shows how to brown them without the oven, which is easy.