When you’re short on space in the oven don’t forget about your trusty slow cooker! This Crock Pot Green Bean Casserole recipe is creamy, delicious and a definite crowd pleaser!
I know Halloween is tomorrow, but I’m already thinking about Thanksgiving.
It’s my first Thanksgiving back in the States after two years in Canada. The last two years I prepared the whole feast on my own and served WAY too much food to my family of 6.
I couldn’t resist. It was so hard to watch all my friends and family on social media enjoying a Thanksgiving break, while it was just a normal Thursday up in Canada.
One saving grace was being able to use my crock pot for side dishes. I actually used my friend’s awesome triple crock pot to make my Crock Pot Sweet Potato Casserole, Sausage Stuffing and Macaroni and Corn Casserole. That left my oven wide open for homemade rolls and and my perfectly roasted Turkey.
What I didn’t get to make was a classic green bean casserole. But this year, I am totally making it… and it’ll be in my slow cooker too!
I stuck with the classics of cream of mushroom soup, Worcestershire sauce, and of course green beans. But rather than using the canned version I went with fresh.
I did this because after 4 hours in a crock pot, the canned green beans would be straight mush. The fresh green beans are cooked perfectly after 4 hours and are still tender without tasting like baby food.
I also didn’t add the french’s fried onions until the very end because I didn’t want them to become mushy either.
One thing I did add was a little bit of grated parmesan cheese, which I think made a great addition.
This recipe is super simple to make.
Just toss in all the ingredients except the onions and turn it on low for 3 hours. After three hours, toss in half of the onions and stir. Crank the heat up to high for one hour, stir, then add the remaining onions and you’re ready to serve!
I’m so excited for Thanksgiving this year! Now if you’ll excuse me, I have a Halloween bucket full of candy to go raid. 😉 #priorities