Slow-Cooker Green Bean Casserole

From Cook's Country | October/November 2010

Why this recipe works:

For our Slow-Cooker Green Bean Casserole recipe, we tested frozen beans, fresh raw beans, and blanched fresh beans, and were happy to learn that fresh beans held up well in the slow cooker. We didn’t even bother with the canned stuff. Sautéing the mushrooms before adding them to the slow… read more

For our Slow-Cooker Green Bean Casserole recipe, we tested frozen beans, fresh raw beans, and blanched fresh beans, and were happy to learn that fresh beans held up well in the slow cooker. We didn’t even bother with the canned stuff. Sautéing the mushrooms before adding them to the slow cooker prevented them from turning slimy. It also gave us the idea to build the whole sauce in the skillet to reduce it and concentrate its flavor. Ground-up fried onions bound our sauce and also added more onion flavor than merely sprinkling them on top.

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Serves 10

We suggest French's French Fried Onions and Swanson Certified Organic Free Range Chicken Broth for this recipe. Fresh green beans are essential—frozen beans will turn to mush in the slow cooker.

Ingredients

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