Green bean casserole is a Southern classic, and this slow-cooker version makes it even easier.
A Crockpot green bean casserole is a bit different from your standard casserole.
You’ll still find the classic casserole toppersFrench fried onionsbecause they’re quite simply a requirement.
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The low and slow heat is the perfect way to cook green beans.
It warms them gently until tender but doesn’t overcook them and leave them mushy or stringy.
How To Make Slow-Cooker Green Bean Casserole
This recipe is made in a four-quart slow cooker.
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If you’re cooking on low, plan for 4 1/2 hours cook time.
Can You Make Green Bean Casserole Early and Reheat It?
Then, heat it slowly in the oven to get it ready to serve.
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Save the final layer of pecans and French fried onions until it’s nearly time to eat.
packages frozen French-cut green beans, thawed
1(10-oz.)
container refrigerated Alfredo sauce
1(8-oz.)
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can diced water chestnuts, drained
1(6-oz.)
jar sliced mushrooms, drained
1cup(4 oz.)
shredded Parmesan cheese
1/2tsp.freshly ground pepper
1(6-oz.)
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Cook casserole:
Cover and cook on LOW 4 1/2 hours or until bubbly.
Add topping to casserole:
Sprinkle over casserole just before serving.
Frequently Asked Questions
A watery green bean casserole could mean a few things.
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First, see to it you drain the cans of water chestnuts and mushrooms.
The extra water in these ingredients is not necessary.
Secondly, frozen green beans can release some water as they thaw.
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But the moisture released is usually so minimal it won’t create a soggy problem.
Yes, canned or fresh green beans can be substituted for the frozen ones in this recipe.
You might also need to reduce the cook time because they will be tender and heated through quickly.
Frozen green beans are blanched before they’re frozen, so they’ve already been partially cooked.
That’s why we like using them in this recipethey cook faster.
But fresh can be used, too.
Just be sure to trim them before mixing them with the other ingredients.
