Save your oven for other things, and save some day-of panic: Here’s the classic green bean casserole that everyone wants for Thanksgiving, tweaked to work in a crock pot / slow-cooker, and with optional make-ahead instructions.
Slow-Cooker Green Bean Casserole Recipe
Slow-Cooker Size: 4- to 6-quart Makes 16 to 20 servings
30 oz. fresh or frozen green beans, cooked and well-drained
2 (10 3/4-oz.) cans cream of mushroom soup, undiluted
or make your own
1/4 to 1/2 c. shredded mozzarella
2 (4.5-ounce) jars sliced mushrooms, drained (optional)
1 T. dried minced onion (omit if using garlic-flavored soup)
1/4 teaspoon pepper
1 – 1.5 t. kosher salt (taste before adding)
1 (6-ounce) can French-fried onion rings (omit for gluten-free, or sub onion strings pan-fried in just oil)
Combine first six ingredients in a large bowl. (Beans thru pepper.)
Optional: Store covered in your fridge until ready to cook. Add an extra hour of bake time because it will be cold when it goes in the crockpot.
Spoon casserole mixture into a lightly greased slow cooker.
Cover and cook on LOW 2 hours. (3 hours if all ingredients are refrigerated.)
Taste and add salt as necessary. Sprinkle onion rings on top of casserole. Cover and cook on LOW 30 more minutes.
(I’ve lost the source for this recipe. If you recognize it, please comment.)