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Wholesome Slow Cooker Green Bean Casserole from Scratch

Wholesome Slow Cooker Green Bean Casserole from Scratch - featured image
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A creamy, savory green bean casserole made entirely from scratch with a homemade mushroom sauce and crispy shallot topping, all cooked in the slow cooker for effortless holiday or weeknight comfort.

Ingredients

Scale
  • 2 pounds fresh green beans, trimmed and cut into 2-inch pieces
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 pound cremini mushrooms, sliced
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 2 cups low-sodium vegetable broth
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • ½ teaspoon smoked paprika
  • ¼ teaspoon freshly grated nutmeg
  • Salt and pepper to taste
  • 3 large shallots, thinly sliced into rings
  • ¼ cup all-purpose flour
  • ¼ cup vegetable oil
  • Pinch of salt

Instructions

  1. Wash green beans, trim stem ends, and cut into 2-inch pieces. Toss with olive oil, salt, and pepper. Set aside.
  2. Melt butter in a large skillet over medium-high heat. Add mushrooms in a single layer and cook undisturbed for 3-4 minutes until golden. Stir and cook another 3-4 minutes.
  3. Add diced onion and cook until translucent, about 5 minutes. Add minced garlic and cook for 30 seconds until fragrant.
  4. Sprinkle flour over mushroom mixture and stir constantly for 1-2 minutes to cook out raw flour taste.
  5. Slowly pour in vegetable broth while whisking continuously. Add heavy cream, thyme, smoked paprika, and nutmeg. Bring to a gentle simmer until thickened. Season with salt and pepper to taste. Remove from heat.
  6. Place seasoned green beans in a 6-quart slow cooker. Pour mushroom sauce over top and stir gently to coat.
  7. Cover and cook on low for 4-5 hours or on high for 2-3 hours, until beans are tender but still have a slight bite.
  8. While casserole cooks, heat vegetable oil in a small saucepan over medium heat. Toss sliced shallots with flour and a pinch of salt.
  9. Fry shallots in batches for 2-3 minutes until golden brown. Remove with a slotted spoon to paper towels to drain and crisp.
  10. Once casserole is done, taste and adjust seasoning. Sprinkle crispy shallots over top just before serving. Serve hot.

Notes

For dairy-free, use vegan butter and full-fat coconut milk. For gluten-free, use gluten-free all-purpose flour blend. Make crispy shallots fresh for best texture; store leftovers in an airtight container at room temperature for up to 2 days. Re-crisp in a 300°F oven for 5 minutes before serving. Leftover casserole keeps in the refrigerator for up to 4 days and freezes for up to 3 months.

Nutrition

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

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