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Cozy Slow Cooker Green Bean Casserole from Scratch

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A creamy, deeply savory green bean casserole made entirely from scratch in the slow cooker. This hands-off recipe delivers rich, caramelized flavor without canned soup, perfect for holidays or cozy weeknight dinners.

Ingredients

Scale
  • 1 ½ pounds fresh green beans, trimmed and halved (about 6 cups)
  • 8 ounces cremini mushrooms, sliced (about 3 cups)
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 garlic cloves, minced
  • 4 tablespoons unsalted butter, divided
  • 3 tablespoons all-purpose flour
  • 1 ½ cups chicken or vegetable broth
  • ¾ cup heavy cream
  • ½ cup whole milk
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary, crushed
  • 1 teaspoon kosher salt (plus more to taste)
  • ½ teaspoon black pepper, freshly ground
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon soy sauce
  • 1 ½ cups French fried onions
  • ½ cup panko breadcrumbs
  • 2 tablespoons butter, melted

Instructions

  1. Wash green beans, trim stem ends, and cut into 2-inch pieces. Set aside.
  2. In a large skillet over medium-high heat, melt 2 tablespoons butter. Add sliced mushrooms in a single layer and cook without stirring for 3-4 minutes until golden brown. Stir and cook another 3 minutes until deeply browned. Add diced onion and cook 4-5 minutes until softened. Add minced garlic and cook 30 seconds until fragrant. Transfer mixture to a plate.
  3. In the same skillet, melt remaining 2 tablespoons butter over medium heat. Sprinkle in flour and whisk constantly for 1-2 minutes until light golden and nutty. Slowly pour in broth while whisking vigorously. Add heavy cream and milk, whisking until smooth. Bring to a gentle simmer and cook 2-3 minutes until sauce thickens enough to coat the back of a spoon.
  4. Remove skillet from heat. Stir in dried thyme, crushed rosemary, kosher salt, black pepper, Worcestershire sauce, and soy sauce. Taste and adjust seasoning.
  5. Spray slow cooker with nonstick spray or rub with butter. Layer half the green beans, half the mushroom mixture, then remaining beans and mushrooms. Pour sauce over everything and stir gently to coat.
  6. Cover and cook on LOW for 3 to 4 hours, or on HIGH for 2 to 2 ½ hours, until beans are tender but still have a slight bite.
  7. About 20 minutes before serving, preheat oven to 375°F. In a small bowl, combine French fried onions, panko breadcrumbs, and melted butter. Spread on a baking sheet and bake 8-10 minutes, stirring halfway, until golden brown.
  8. Sprinkle crispy topping over casserole just before serving. Serve hot, keeping lid off to maintain crunch.

Notes

For a gluten-free version, use a 1:1 gluten-free flour blend or 1 ½ tablespoons cornstarch mixed with 2 tablespoons cold water added at the end. For dairy-free, use olive oil instead of butter and full-fat coconut cream instead of heavy cream. If sauce is thin at 3-hour mark, stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water and cook uncovered for 15 minutes. Keep topping separate until serving to maintain crunch.

Nutrition

Keywords: green bean casserole, slow cooker, from scratch, Thanksgiving, holiday side dish, creamy, comfort food

Find it online: https://bakebelle.com/cozy-slow-cooker-green-bean-casserole-from-scratch-easy-homemade-recipe/