Slow Cooker Green Bean Casserole

Prep 15 min
Total 4 hr 45 min
Servings 12

Turkey taking up all the oven space? Don’t stress—this slow-cooker green bean casserole will save you from a Thanksgiving dinner dilemma. The technique is simple: Toss the main ingredients into your slow cooker and leave it be. Then, 30 minutes before everyone sits down to feast, stir in a few plus-ups like mushrooms, red bell peppers, almonds and half-and-half. Top with bread crumbs or croutons for a crunchy contrast to the creamy beans, and you’ve got a classic that can’t be beat!

By Betty Crocker Kitchens

Updated March 16, 2020

Make with

Gold Medal Flour

Ingredients

2

bags (12 oz each) frozen whole green beans, thawed
1

can (10 3/4 oz) condensed cream of celery or mushroom soup
1

clove garlic, finely chopped
1

teaspoon dried thyme leaves
1/4

teaspoon salt
1/4

teaspoon pepper
1

package (8 oz) sliced fresh mushrooms (about 3 cups)
1/2

cup chopped red bell pepper
1/2

cup slivered almonds
1/2

cup half-and-half
1

tablespoon Gold Medal™ all-purpose flour
1 1/2

cups seasoned croutons, slightly crushed

Steps

1

Spray 3- to 4-quart slow cooker with cooking spray. In slow cooker, mix beans, soup, thyme, garlic, salt and pepper.
2

Cover; cook on Low heat setting 4 to 5 hours.
3

Stir mushrooms, bell pepper and almonds into bean mixture in slow cooker. In 1-cup measuring cup, beat half-and-half and flour with whisk until well blended; stir into bean mixture.
4

Cover; cook 30 minutes longer or until beans are crisp-tender. Just before serving, sprinkle with croutons.

If you’re looking for a tried-and-true version and have extra oven space, you can’t go wrong with Betty’s Green Bean Casserole recipe.
Perhaps you’d prefer this recipe's dressed-up cousin? Our Cheesy Green Bean Casserole is everything you love about the original but with a little melty, cheddar cheese.