Slow Cooker Green Bean Casserole
Make this traditional Slow Cooker Green Bean Casserole for a Thanksgiving dinner side dish. It opens up space in your oven. It's easy to make with canned green, cream of mushroom soup and crispy onions.
Servings 10 servings
- 3 14.5 oz cans Green Beans drained
- 2 10.5 oz cans Cream of Mushroom Condensed Soup
- 1/3 cup Milk
- 6 oz Crispy Fried Onions
Preheat oven to 300.
Place onions on cookie sheet and bake for 10 minutes.
Place green beans in slow cooker.
Add soup and milk to slow cooker.
Stir until coated.
Add 1/3 of onions to slower cooker and stir to incorporate.
Place paper towel under lid to absorb excess moisture.
Cover and cook on low for 2 hours.
Remove lid discarding paper towel.
Add remaining onions on top and cook uncovered on low for 30 minutes.
Calories: 186kcal | Carbohydrates: 19g | Protein: 5g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 4mg | Sodium: 575mg | Potassium: 346mg | Fiber: 3g | Sugar: 4g | Vitamin A: 864IU | Vitamin C: 15mg | Calcium: 57mg | Iron: 2mg