Growing up my favorite food wasn’t pizza or mac n cheese, it was my grandma’s green beans. My grandma always canned green beans fresh from her garden. When she cooked them she would add some bacon and potatoes and let them simmer for hours until they were falling apart. We would have them for lunch along with butter bread.
My grandma showed me how to make them many times, but I have never been able to make them taste as good as hers did. Because of that I often skip the regular green beans and make a slow cooker green bean casserole instead. It’s a yummy and easy side that I can quickly make to go along with dinner.
Because whatever meat or fish we are having is usually in the oven I like to make my green bean casserole in the slow cooker. It’s super easy and still tastes great! It also works out really well for a Thanksgiving recipe. You don’t need to have oven space to make the slow cooker green bean casserole. I love this crock pot because it has a timer that turns off the heat when the time runs out.
Start by adding cream of mushroom soup, milk, salt, pepper, and Worcester sauce to the crock pot. Stir until the soup and milk are mixed. Then add the canned green beans and stir. Once the green beans are coated with the soup mix you can put the lid on and cook on high for about 2 1/2 hours.
After the slow cooker green bean casserole has cooked for 2-3 hours carefully remove the crockpot insert from the metal base. It will be very hot so make sure you use oven mitts. Sprinkle fried onions over the top of the green bean casserole and bake in the oven for about 5 minutes at 350 degrees or until the fried onions are starting to brown. Remove from oven and place back into crock pot base to serve.
You can free up your oven at the holidays or just for dinner with this easy recipe. With just a few minutes time you have a green bean casserole that tastes like it came straight from the oven.
Looking for other crock pot recipes? Check out how I cook ground beef in the crock pot to save time.
Slow Cooker Green Bean Casserole
3 cans (14.5 ounces) cut green beans, drained
1 can (10.5 ounces) cream of mushroom soup
3/4 cup milk
1/8 teaspoon pepper
1 teaspoon Worcester sauce
1/4 teaspoon salt
1 1/2 cups fried onions
Add cream of mushroom soup, milk, salt, pepper, and Worcester sauce to the crock pot. Stir until the soup and milk are mixed well. Then add the canned green beans and stir. Once the green beans are coated with the soup mix you can put the lid on and cook on high for about 2 1/2 hours. Carefully remove the crockpot insert from the metal heating element. Sprinkle fried onions over the top of the green bean casserole and bake in the oven at 350 degrees for about 5 minutes or until the fried onions are starting to brown. Remove and place back in crock pot base. Enjoy!
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