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Slow Cooker Green Bean Casserole with Fried Onions and Mushrooms
Print Recipe
Course Side Dish
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl

Ingredients
  

  • 1 pound fresh green beans, trimmed and halved
  • 8 ounces cremini mushrooms, sliced
  • 1 small yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 1 cup heavy cream
  • 1/2 cup vegetable broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup store-bought fried onions

Instructions
 

  • Add the green beans, mushrooms, onion, and garlic to the slow cooker.
  • In a small bowl, whisk together the heavy cream, vegetable broth, thyme, salt, and pepper.
  • Pour the cream mixture over the vegetables and stir gently to coat everything evenly.
  • Cover and cook on low for 4 hours until the green beans are tender but still hold their shape.
  • Just before serving, sprinkle the fried onions evenly over the top.

Notes

Add the fried onions right before you bring the dish to the table so they stay crisp. If you prepare the vegetables the night before, store them in the fridge and add the cream mixture just before turning on the slow cooker. Leftovers reheat well on the stovetop with a splash of broth to loosen the sauce.
Course: Side Dish
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl