Slow Cooker Easy Green Bean Casserole

Cheesy green bean casserole made in the slow cooker in a serving plate topped with french fried onions and read peppers flakes over a marble surface.

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.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 2 30

Total Time 2 40

Servings servings

Calories 172kcal

Equipment

Slow Cooker

Ingredients

2 lb (900 g) green beans, trimmed and cut into 1-inch pieces (I used fresh)
1 ½ cups (160 g) shredded smoked gouda (see notes)
10.4 oz (1 can - 298 g) condensed cream of mushroom (see notes for homemade)
¼ cup (60 ml) milk (see notes)
1 cup leeks, sliced (about 1 leek - only white and light green part)
1 - 08 oz can sliced water chestnuts, drained
1 tablespoon Dijon mustard (optional)

Instructions

In the slow cooker, stir together the green beans, cheese, condensed cream of mushroom, 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.
When ready to serve, sprinkle with toppers, if using, and serve.

Notes

Green Beans: You can use fresh or frozen. I prefer fresh.

Cheese: I like to use smoked gouda because it adds a delicious smoky flavor to the casserole. However, you can also use shredded cheddar, white cheddar, or mozzarella if you prefer.

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 of 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 of all-purpose flour and stir the 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.

Milk: For cooking and baking, I like to use whole milk. However, you can use any milk you have handy. You can substitute milk for chicken or vegetable stock.

For Topping ideas, check my " Topping Ideas" section above.

Store: If you have leftovers, simply cover and store them in the fridge for up to 3 days.

Freeze: I don’t recommend freezing this casserole. The texture of the creamy sauce will change once thawed.

Reheat: I recommend reheating any leftovers in the oven so that the fried onions stay crispy. Just place the casserole in the oven at 350°F for 15 to 20 minutes, or until it’s warm throughout. You can cover it with foil if the fried onions start to brown too fast. If you prefer, you can reheat it in the microwave for 30 to 45 seconds.

If you're making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos.

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Please note that nutritional information is a rough estimate and it can vary depending on the products used.

Nutrition