Slow Cooker Green Bean Casserole
Ingredients
- 2 tablespoons unsalted butter
- 1 cup onion, chopped
- 1 clove garlic, minced
- 2 teaspoons Worcestershire sauce
- 4 (14.5-ounce) cans green beans, drained well
- 2 (10.5-ounce) cans cream of mushroom soup
- 1 1/2 cups sharp cheddar cheese, grated and divided
- 1/2 teaspoon each salt and pepper
- 1 1/2 cups French fried onions
Instructions
- Set aside French fried onions and 1/2 cup cheese for topping.
- Spray slow cooker with cooking spray for easy cleanup.
- Sauté onions in skillet over medium heat for 5 minutes until softened. Add garlic and cook for one additional minute.
- Remove from heat and stir in Worcestershire sauce and soup.
- Pour into crockpot and fold in 1 cup cheese and drained green beans.
- Cover with lid and cook on low for 3 hours or high for 1½ hours or until warmed through and bubbly.
- Just before serving, sprinkle remaining 1/2 cup cheese over casserole. Replace the lid and allow the cheese to melt. Top with French fried onions, leaving the lid off so the onions stay crispy. Set crockpot on warm until ready to serve.
Notes
To Make Ahead
Crockpot Method: Follow recipe directions until cheese and green beans are added to the crockpot. Cover with plastic wrap and place in the refrigerator until ready to cook. When ready, let casserole sit on the counter to reach room temperature before removing plastic wrap and cooking in crockpot.
Baking Method: Make recipe as instructed, combining all ingredients in a large bowl, and transfer to a greased casserole dish. Cover with plastic wrap and place in the fridge. When ready, remove from fridge and place on the counter to reach room temperature before cooking. Unwrap and bake in a 350-degree oven for 25 minutes until bubbly. Remove from oven and top with cheese and onions. Return to oven until cheese is melted, about 5 minutes.
We found that store-brand pre-grated cheese doesn’t melt as smoothly. For the best texture and flavor, grate cheese from a block or choose a high-quality brand like Tillamook.