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Creamy Slow Cooker Green Bean Casserole with Crispy Onions

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This creamy slow cooker green bean casserole with crispy onions is the side dish that finally made me stop hating green bean casserole. It is rich without being heavy, creamy without being gluey, and the crispy onions on top give it that satisfying crunch that makes every bite interesting.

Ingredients

Scale
  • 2 pounds fresh green beans, trimmed and cut into 2-inch pieces
  • 4 tablespoons unsalted butter, divided
  • 8 ounces cremini mushrooms, sliced
  • 1 medium yellow onion, finely diced
  • 3 tablespoons all-purpose flour
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 cup low-sodium chicken or vegetable broth
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1½ cups French fried onions, divided
  • 1 tablespoon Worcestershire sauce
  • ¼ cup grated Parmesan cheese (optional)

Instructions

  1. Prep the green beans: Wash the beans thoroughly under cold water. Trim off the stem ends and cut them into roughly 2-inch pieces. Set aside to drain.
  2. Sauté the aromatics: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the sliced cremini mushrooms and diced yellow onion. Cook for 6-8 minutes, stirring occasionally, until the mushrooms release their liquid and start to brown. Add the minced garlic and cook for another minute until fragrant.
  3. Make the roux: Push the mushroom mixture to one side of the skillet. Add the remaining 2 tablespoons of butter to the empty space. Once melted, sprinkle the flour over the butter and whisk constantly for 1-2 minutes until the mixture turns a light golden color and smells slightly nutty.
  4. Build the sauce: Slowly pour in the milk, heavy cream, and broth while whisking continuously. Keep whisking until the sauce thickens, about 3-4 minutes. It should coat the back of a spoon. Stir in the dried thyme, Worcestershire sauce, 1 teaspoon of salt, and ½ teaspoon of black pepper. Taste and adjust seasoning.
  5. Combine in the slow cooker: Transfer the green beans to the slow cooker. Pour the creamy mushroom sauce over the top and stir well to coat every bean. Fold in ¾ cup of the French fried onions. Do not add the rest yet.
  6. Cook low and slow: Cover the slow cooker and cook on LOW for 3-4 hours or on HIGH for 1½-2 hours. The green beans should be tender but still have a slight bite. Check at the 3-hour mark if using low heat.
  7. Add the crispy topping: About 10 minutes before serving, sprinkle the remaining ¾ cup of French fried onions over the top. If using Parmesan, scatter that over the onions. Cover and let sit for 10 minutes so the onions warm through but stay crunchy. Do not stir them in.
  8. Serve immediately: Spoon the casserole into a serving dish or serve directly from the slow cooker. The sauce should be thick and creamy, clinging to the beans without pooling at the bottom.

Notes

Do not skip the roux; it stabilizes the cream so it does not separate. Brown the mushrooms properly for best flavor. Add the onions at the end to keep them crispy. Let the casserole rest for 5-10 minutes before serving to thicken the sauce. If the sauce is too thin, cook uncovered on HIGH for 15-20 minutes. If too thick, stir in a splash of warm milk or broth.

Nutrition

Keywords: green bean casserole, slow cooker, creamy, crispy onions, Thanksgiving, holiday side dish, comfort food

Find it online: https://eliplate.com/creamy-slow-cooker-green-bean-casserole-with-crispy-onions/