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Green Bean Casserole

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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.

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

  1. Stir the soup, milk, onion powder and pepper together in the slow cooker until smooth.
  2. Add the green beans and cheddar and stir to coat.
  3. Cover and cook on Low for 4 hours, stirring once at the halfway mark.
  4. 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.

Find it online: https://crockpotdaily.com/green-bean-casserole/