Slow-Cooker Green Bean Casserole
From Cook's Country
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.
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.
The recipe you requested is for
Start Your 14-Day Free Trial Membership
Every Recipe. Every Rating. Every Video from
Every Magazine & Every Episode!
- 8 years of Cook’s Country Foolproof Recipes
- Complete Cook’s Country TV Video Library
- 2,900+ Equipment Ratings and Ingredient Taste Tests
- Step-by-Step Technique Photos
- Save Favorites, Create Menus, Print Shopping Lists