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Easy Homemade Crockpot Green Bean Casserole Recipe

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This creamy, from-scratch green bean casserole is made in the crockpot with fresh green beans, mushrooms, and a velvety homemade cream sauce. It’s perfect for holidays or cozy weeknight dinners.

Ingredients

Scale
  • 2 pounds fresh green beans, trimmed and halved
  • 1 tablespoon olive oil
  • 8 ounces cremini mushrooms, sliced
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk, warmed
  • 1 cup low-sodium chicken or vegetable broth
  • 1/2 cup heavy cream
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper, freshly ground
  • 1/4 teaspoon smoked paprika (optional)
  • 1/4 teaspoon dried thyme (or 1 teaspoon fresh thyme leaves)
  • 1 1/2 cups crispy fried onions
  • 1/2 cup panko breadcrumbs (optional)
  • 2 tablespoons melted butter (for topping)

Instructions

  1. Trim and halve the green beans. Rinse them under cold water, snap off the stem ends, and cut any long beans in half. Set aside.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the sliced mushrooms in a single layer and let them sit undisturbed for 3-4 minutes until golden on one side, then stir and cook for another 2-3 minutes. Transfer to a plate and set aside.
  3. In the same skillet, melt the 4 tablespoons of butter over medium heat. Add the diced onion and cook for 5-6 minutes, stirring occasionally, until translucent and starting to turn golden. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Sprinkle the flour over the onion mixture and stir constantly for 1-2 minutes to create a roux.
  5. Slowly pour in the warmed milk while whisking continuously. Keep whisking until the mixture is smooth and starts to thicken, about 2-3 minutes. Pour in the broth and heavy cream, then add the salt, pepper, smoked paprika, and thyme. Stir until combined and the sauce is silky.
  6. Return the browned mushrooms to the skillet and stir them into the sauce. Let simmer for 2 minutes, then remove from heat. Taste and adjust seasoning.
  7. Layer the green beans in the bottom of your slow cooker. Pour the mushroom cream sauce over the top and stir gently to coat every bean.
  8. Cover and cook on low for 3-4 hours or on high for 1.5-2 hours, until the beans are tender but still have a slight bite.
  9. About 15 minutes before serving, prepare the topping. If using panko breadcrumbs, toss them with the melted butter in a small bowl. Spread the crispy fried onions (and breadcrumb mixture if using) over the top of the casserole. Cover and cook for another 10 minutes, or until the topping is warmed through.
  10. For extra crunch, transfer the crockpot insert to the oven (if oven-safe) and broil for 2-3 minutes. Let the casserole rest for 5 minutes before serving.

Notes

Don’t skip browning the mushrooms for best flavor. Warm the milk before adding to the roux to prevent lumps. Add the fried onion topping only in the last 15 minutes to keep it crunchy. For a gluten-free version, use a 1:1 gluten-free flour blend or cornstarch slurry. Leftovers keep in the refrigerator for up to 4 days and freeze well for up to 3 months.

Nutrition

Keywords: green bean casserole, crockpot, slow cooker, Thanksgiving, comfort food, from scratch, homemade

Find it online: https://breezybake.com/easy-homemade-crockpot-green-bean-casserole-recipe/