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Slow Cooker Green Bean Casserole
Slow Cooker Green Bean Casserole
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Prep Time:
15 minutes
Total Time:
4 hours 45 minutes
Save oven space with this easy slow-cooker green bean casserole. Just toss all the main ingredients into the slow cooker and let it cook. Add mushrooms, red bell peppers, almonds, and half-and-half later for extra flavor. Top with bread crumbs for a crunchy finish. A classic Thanksgiving side dish that's sure to impress!
Ingredients:
  • 2 bags (12 oz each) frozen whole green beans, thawed
  • 1 can (10 3/4 oz) condensed cream of celery or mushroom soup
  • 1 clove garlic, finely chopped
  • 1 teaspoon dried thyme leaves
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 package (8 oz) sliced fresh mushrooms (about 3 cups)
  • 1/2 cup chopped red bell pepper
  • 1/2 cup slivered almonds
  • 1/2 cup half-and-half
  • 1 tablespoon Gold Medal™ all-purpose flour
  • 1 1/2 cups seasoned croutons, slightly crushed
Instructions:
  • Prepare the slow cooker by coating it with cooking spray. Combine beans, soup, thyme, garlic, salt, and pepper in the slow cooker.
  • Cover and simmer on low heat for 4 to 5 hours.
  • Add mushrooms, bell pepper, and almonds to the bean mixture in the slow cooker. In a 1-cup measuring cup, whisk together half-and-half and flour until smooth, then pour into the bean mixture.
  • Cover the dish and cook for an additional 30 minutes, or until the beans are perfectly crisp-tender. Sprinkle with croutons right before serving.

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