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Easy Slow Cooker Green Bean Casserole from Scratch

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This slow cooker green bean casserole from scratch is a rich, creamy, and deeply savory side dish made with fresh green beans, homemade mushroom sauce, and crispy fried onions. It’s a crowd-pleasing, make-ahead recipe that brings restaurant-quality results to your table.

Ingredients

Scale
  • 2 pounds fresh green beans, trimmed and cut into 2-inch pieces
  • 1 pound cremini mushrooms, sliced
  • 4 tablespoons unsalted butter, divided
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste
  • 1 1/2 cups fried onions, for topping
  • 2 tablespoons fresh parsley, chopped, for garnish

Instructions

  1. Blanch the green beans: Bring a large pot of salted water to a boil. Add the trimmed green beans and cook for exactly 3 minutes. Drain and transfer to a bowl of ice water to stop the cooking. Drain again and pat dry.
  2. Sauté the mushrooms: In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the sliced mushrooms in a single layer and cook without stirring for 3-4 minutes until golden brown. Stir and cook for another 3-4 minutes until deeply browned. Season with salt and pepper, then transfer to a plate.
  3. Cook the aromatics: In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the diced onion and cook for 5-6 minutes until soft and translucent. Add the minced garlic and cook for 1 minute until fragrant.
  4. Make the roux: Sprinkle the flour over the onions and garlic, stirring constantly. Cook for 2 minutes.
  5. Build the sauce: Slowly pour in the chicken broth while whisking continuously. Whisk until smooth and thickened, about 3-4 minutes. Pour in the heavy cream, add the dried thyme, and whisk until combined. Bring to a gentle simmer and cook for 2-3 minutes until thick enough to coat the back of a spoon.
  6. Combine everything: Return the sautéed mushrooms to the sauce, stirring to combine. Taste and adjust seasoning with salt and pepper.
  7. Layer in the slow cooker: Place the blanched green beans in the slow cooker. Pour the mushroom sauce over the top and gently stir to coat all the beans evenly.
  8. Cook low and slow: Cover and cook on LOW for 3-4 hours or on HIGH for 1 1/2 to 2 hours, until beans are tender but still have a bite.
  9. Add the topping: About 15 minutes before serving, sprinkle the fried onions evenly over the top. Cover and let them warm through and get slightly crispy.
  10. Garnish and serve: Sprinkle fresh chopped parsley over the top. Serve straight from the slow cooker or transfer to a serving dish.

Notes

Don’t skip blanching the beans—it keeps them bright green and tender-crisp. Brown the mushrooms properly for deep umami flavor. Cook the sauce until thick before adding to the slow cooker to avoid a watery result. Start checking doneness at the lower end of the cooking time range. Toast store-bought fried onions for extra crunch.

Nutrition

Keywords: green bean casserole, slow cooker, from scratch, Thanksgiving, side dish, comfort food, holiday

Find it online: https://coracooks.com/easy-slow-cooker-green-bean-casserole-from-scratch/