Green Bean Casserole
This frees up your oven on Thanksgiving and travels to a potluck in the crock. The fried onions go on at the very end so they stay crisp.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 min
- Yield: 10 servings 1x
- Category: Sides
- Method: Slow cooker
- Cuisine: American
Ingredients
Scale
- 2 pounds frozen cut green beans (no need to thaw)
- 2 cans (10.5 ounces each) cream of mushroom soup
- 1 cup whole milk
- 1 cup shredded sharp cheddar cheese
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 1/2 cups crispy fried onions
Instructions
- Stir the soup, milk, onion powder and pepper together in the slow cooker until smooth.
- Add the green beans and cheddar and stir to coat.
- Cover and cook on Low for 4 hours, stirring once at the halfway mark.
- Turn off the heat, scatter the fried onions over the top, and serve within 20 minutes so they stay crunchy.
Notes
Line the crock with a slow cooker liner before you start — this one is a sticky cleanup otherwise.