Green Bean Casserole cooked in a crockpot tastes just as good as not better than one made in the oven. Plus it frees up oven space for holiday meals.
Cook Time 6minutes
Total Time 6minutes
1cupcanned fried onions,French's
10ounceswhite or cremini mushrooms,cut into 1/4-inch slices
1 1/4cupslow sodium chicken broth
1 1/4cupsheavy cream
2poundsgreen beans,trimmed and cut into 1-inch pieces
3/4cupshredded sharp Cheddar cheese
2sliceshearty white bread,torn into pieces
2cupscanned fried onions
Pulse 1 cup of fried onions in a food processor until finely ground. Set aside.
In a large skillet, melt butter over medium heat and add mushrooms and sauté until mushrooms release their liquid, about 5 minutes.
Increase heat to medium-high and sauté until liquid evaporates, about 3 minutes. Add 1/2 teaspoon salt, 1/2 teaspoon pepper, garlic, and thyme. Saute 30 seconds.
Add flour and ground onions to skillet and cook for 1 minute.
Slowly whisk in broth and cream and bring mixture to a boil. Reduce heat to medium-low and simmer until sauce gets very thick, about 10 minutes.
Place green beans in the slow cooker (6-quart slow cooker is best) and stir in sauce. Cover and cook on low for 5 to 6 hours.
Remove lid, stir in cheese and remaining salt and pepper. Turn heat setting to WARM and place lid back on.
For topping, pulse bread and butter in food processor until coarsely ground. Place bread crumb mixture along with 2 cups fried onions in a large skillet and heat over medium-high heat until golden brown, about 3 to 5 minutes.
When ready to serve, pour green bean mixture into a casserole dish and top with onion mixture.
Use fresh green beans for this recipe. Canned green beans will get too mushy. This dish can be cooked well in advance and kept warm in the slow cooker, but do not put the topping on until ready to serve for best results.
This recipe originally appeared on spicysouthernkitchen.com