Slow Cooker Easy Green Bean Casserole
This Slow Cooker Easy Green Bean Casserole is a delicious way for the family to love their veggies. It’s creamy, cheesy and absolutely delicious. Perfect as a holiday side dish, as well as any busy weeknight.
Servings 10 servings
- 2 lb fresh green beans, trimmed and cut into 1-inch pieces
- 1 ½ cups shredded smoked gouda (see notes)
- 1 (10 3/4 oz) can condensed cream of mushroom (see notes)
- ¼ cup milk
- 1 cup leeks, sliced
- 1 can( 8oz) sliced water chestnuts, drained
- 1 tablespoon Dijon mustard
In the slow cooker stir together the green beans, cheese, soup, milk, leeks, chestnuts, and mustard.
Cover and cook on high for 2 1/2 to 3 hours, or on low for 5 to 6 hours.
Sprinkle with toppers, if using, just before serving.
You can also use shredded cheddar, white cheddar or mozzarella.
How to make homemade condensed cream of mushroom?
If you don't want to use a canned soup simply place 1/2 cup onion, 1 garlic clove, and 8 oz mushrooms into a food processor and pulse a couple of times until small chunks. Melt the 4 tablespoons butter in a saucepan. Add in the vegetable mixture, season with salt and pepper to taste; cook for 5 minutes. Add in the 4 tablespoons all-purpose flour and stir ingredients together well for about a minute to let the flour cook a bit. Add in the 1/2 cup evaporated milk and 1/2 cup chicken broth; cook until thickened.
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Please note that nutritional information is a rough estimate and it can vary depending on the products used.
Calories: 172kcal | Carbohydrates: 12g | Protein: 10g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 35mg | Sodium: 472mg | Potassium: 313mg | Fiber: 3g | Sugar: 4g | Vitamin A: 950IU | Vitamin C: 12.5mg | Calcium: 255mg | Iron: 1.6mg