Slow Cooker Cheesy Green Bean Casserole
Enjoy this Slow Cooker Green Bean Casserole, a delicious twist on the classic holiday side dish. This comforting and easy-to-prepare recipe is a crowd-pleaser and a staple for Thanksgiving, Christmas, and other festive meals.
Servings: 6 - 8 servings
Equipment
- small skillet
- wooden spoon or spatula
- electric can opener (if your soup cans do not have a pull tab)
Ingredients
- 2 cans (10.5 ounces each) Cream of Mushroom Soup (do not dilute with water)
- ½ cup milk
- salt and pepper, to taste
- 3 bags (12 ounces each) frozen cut green beans (do not thaw)
- 1 6 ounces container of French fried onions, divided
- 3 cups shredded sharp cheddar cheese, divided
Instructions
- In slow cooker, combine the soup, milk and pepper (to taste) - Stir until well blended.
- Mix in the frozen green beans, about half of the container of fried onions, and half of the cheese.
- Top the mixture with the remaining cheese.
- Cover and cook on high for about 2.5 hours.
- For the fried onions, I choose to toasted the onions in a small skillet (no oil or spray) until golden brown. Alternatively, you can top the casserole without toasting or browning them. If your slow cooker can go into the oven, you could also top the casserole with onions and place it in the broiler for a few minutes before serving.
Notes
See blog post for tips and variations