Introduction
Oh, the holidays! That magical time of year when the kitchen becomes the heart of the home, filled with cozy aromas and happy chatter. And what’s a holiday table without a comforting side dish? This Crockpot Green Bean Casserole is my absolute go-to. It brings back so many wonderful memories of family gatherings, and the best part? It’s ridiculously easy to make. You can literally toss everything into your slow cooker and let it do all the work while you focus on other things. Seriously, it’s a game-changer for busy cooks!
Why You’ll Love This Recipe
- Fast: Minimal prep time means you’re not stuck in the kitchen forever.
- Easy: Just a few simple steps and your slow cooker does the rest.
- Giftable: Imagine bringing this to a potluck – it’s always a hit!
- Crowd-pleasing: Even the pickiest eaters will devour this classic comfort food.
Ingredients
Gathering your ingredients is part of the fun! Here’s what you’ll need for this simple yet sensational casserole:
- 2 lbs fresh green beans, trimmed: The fresher, the better for that vibrant snap!
- 1 can (10.5 oz) cream of mushroom soup: This is the creamy, dreamy base that ties everything together.
- 1/2 cup heavy cream: For that extra touch of richness and velvety texture.
- 1/2 cup grated Parmesan cheese: Adds a salty, nutty depth that complements the mushrooms perfectly.
- 1 cup fried onions: These are non-negotiable for that irresistible crispy topping! Grab them pre-made to save time.
- Salt and pepper, to taste: The simple seasonings that elevate all the other flavors.
How to Make It
Get ready to be amazed by how simple this is. We’re talking minimal effort for maximum deliciousness!
- Combine the creamy goodness: In your slow cooker, add the trimmed green beans. Pour in the can of cream of mushroom soup, the heavy cream, and the grated Parmesan cheese. Give it a gentle stir to coat the beans.
- Season with love: Sprinkle in your salt and pepper. Start with a little, you can always add more later!
- Let the magic happen: Cover your slow cooker and set it to cook on LOW for 4-6 hours, or on HIGH for 2-3 hours. You want those green beans to be perfectly tender. The aroma that fills your home during this time is just heavenly!
- The grand finale: Just before you’re ready to serve, stir in those delightful crispy fried onions. This is key to keeping them wonderfully crunchy!
Substitutions & Additions
While this recipe is perfect as is, we always love to get creative in the kitchen, right? Here are a few ideas:
- For a richer mushroom flavor: Add a few sliced fresh mushrooms along with the canned soup.
- A touch of garlic: A minced clove of garlic stirred in with the soup mixture adds a wonderful punch.
- Cheese variations: Feel free to swap some of the Parmesan for shredded Gruyère or sharp cheddar for a different cheesy twist.
- Spice it up: A pinch of red pepper flakes can add a subtle warmth.
- Using frozen beans: If you’re short on time, you can use frozen green beans. Just add them directly to the slow cooker, and you might need to adjust the cooking time slightly – they tend to cook a little faster.
Tips for Success
A few little tricks up my sleeve to ensure your casserole is always a winner:
- Don’t overcrowd the slow cooker: Make sure there’s a little room for the heat to circulate evenly. If you’re doubling the recipe, consider using a larger slow cooker or two smaller ones.
- Trim those beans well: It makes a difference in the texture and ensures no tough ends get into your casserole.
- Crispy onions at the last minute: I can’t stress this enough! Adding them too early will make them soggy. If you’re making this ahead, keep them in a separate container and stir them in right before serving.
- Prep ahead for extra ease: You can trim your green beans the day before and store them in an airtight container in the fridge.
How to Store It
Leftovers are a good thing, especially with this casserole! Once cooled, transfer any remaining Crockpot Green Bean Casserole to an airtight container. It will keep nicely in the refrigerator for about 3-4 days. To reheat, you can gently warm it in the microwave or in a covered dish in a low oven (around 300°F or 150°C) until heated through. For the best texture, I like to add a few fresh fried onions on top after reheating!
FAQs
Can I make this recipe ahead of time?
Yes, you can! You can assemble everything in the slow cooker insert the night before and refrigerate it. Just take it out about 30 minutes before you plan to cook to let it come to room temperature, then proceed with the cooking instructions. Remember to add the fried onions just before serving.
What kind of slow cooker size is best for this recipe?
A 4-quart or 5-quart slow cooker is usually perfect for this recipe. If your slow cooker is larger, the ingredients might spread out a bit more, but it will still cook beautifully!
Can I use canned green beans?
While fresh green beans are my preference for the best texture, you can use canned green beans in a pinch. Drain them very well and add them during the last 30 minutes of cooking time, just to heat them through. Adding them for the full cooking time might make them mushy.
Crockpot Green Bean Casserole
Equipment
- Slow Cooker 4-quart or 5-quart recommended
Ingredients
Main ingredients
- 2 lbs fresh green beans trimmed
- 1 can (10.5 oz) cream of mushroom soup
- 0.5 cup heavy cream
- 0.5 cup grated Parmesan cheese
- 1 cup fried onions pre-made
- salt to taste
- pepper to taste
Instructions
- In your slow cooker, add the trimmed green beans. Pour in the can of cream of mushroom soup, the heavy cream, and the grated Parmesan cheese. Give it a gentle stir to coat the beans.
- Sprinkle in your salt and pepper. Start with a little, you can always add more later!
- Cover your slow cooker and set it to cook on LOW for 4-6 hours, or on HIGH for 2-3 hours. You want those green beans to be perfectly tender.
- Just before you're ready to serve, stir in those delightful crispy fried onions. This is key to keeping them wonderfully crunchy!