Slow Cooker Green Bean Casserole

This takeoff on the classic green bean casserole is prepared in a slow cooker—opening up oven space for your other holiday dishes. MORE+ LESS-

By Betty Crocker Kitchens

Updated August 19, 2019

Make with

Gold Medal Flour

Ingredients

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

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

clove garlic, finely chopped

teaspoon dried thyme leaves

1/4

teaspoon salt

1/4

teaspoon pepper

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

tablespoon Gold Medal™ all-purpose flour

1 1/2

cups seasoned croutons, slightly crushed

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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.