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Wholesome Crockpot Green Bean Casserole from Scratch – Easy Homemade Best

Crockpot Green Bean Casserole - featured image
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This wholesome crockpot green bean casserole from scratch is more than just a side dish. It’s proof that you can take a beloved classic, strip away the processed stuff, and make something that tastes even better.

Ingredients

Scale
  • 1 ½ pounds fresh green beans, trimmed and halved
  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 8 ounces cremini mushrooms, sliced
  • ¼ cup all-purpose flour
  • 2 cups whole milk
  • 1 cup low-sodium chicken or vegetable broth
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper, freshly ground
  • ½ teaspoon dried thyme
  • 1 tablespoon Worcestershire sauce
  • 1 large yellow onion, thinly sliced into rings
  • 1 cup buttermilk
  • ¾ cup all-purpose flour
  • ½ cup panko breadcrumbs
  • ½ teaspoon salt
  • ¼ teaspoon smoked paprika (optional)
  • 2 cups vegetable oil, for frying

Instructions

  1. Wash and trim the ends off 1 ½ pounds of fresh green beans. Cut them in half crosswise. Set aside.
  2. In a large bowl, combine 1 large thinly sliced onion with 1 cup of buttermilk. Let it sit for at least 15 minutes.
  3. In a large skillet over medium heat, melt 2 tablespoons of the unsalted butter. Add the finely diced yellow onion and cook for 4-5 minutes, until soft and translucent. Add the sliced cremini mushrooms and cook for another 5-7 minutes, until they release their liquid and start to brown. Stir in the minced garlic and cook for 1 minute more. Transfer this mixture to your slow cooker.
  4. In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Whisk in the ¼ cup of all-purpose flour and cook for 1-2 minutes, stirring constantly.
  5. In a separate saucepan, warm the 2 cups of whole milk and 1 cup of broth together until just hot. Slowly pour the hot liquid into the roux while whisking constantly. Keep whisking until the sauce thickens, about 2-3 minutes. Stir in the salt, pepper, dried thyme, and Worcestershire sauce.
  6. Pour the cream sauce over the mushroom mixture in the slow cooker. Add the trimmed green beans and stir everything together until the beans are well coated.
  7. Cover the crockpot and cook on LOW for 2 ½ to 3 hours. Stir once halfway through if possible.
  8. While the casserole cooks, prepare the topping. Drain the buttermilk-soaked onions. In a shallow bowl, mix the ¾ cup flour, ½ cup panko, ½ teaspoon salt, and ¼ teaspoon smoked paprika. Dredge the onion rings in the flour mixture, shaking off excess.
  9. Heat about 2 cups of vegetable oil in a small pot to 350°F (175°C). Working in batches, fry the coated onion rings for 2-3 minutes, until golden brown and crispy. Transfer to a paper towel-lined plate to drain. Sprinkle with a little extra salt while hot.
  10. When the casserole is done, taste and adjust seasoning if needed. Top with the crispy fried onions just before serving.

Notes

If the sauce looks thin after 2 hours, remove the lid and cook on HIGH for another 20 minutes. If too thick, stir in a splash of warm milk or broth. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use plant-based butter and unsweetened oat milk or canned coconut milk. The casserole (without topping) can be frozen for up to 3 months.

Nutrition

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

Find it online: https://cookluma.com/wholesome-crockpot-green-bean-casserole-from-scratch-easy-homemade-best/