Save yourself a little bit of valuable oven space this holiday season, because what’s likely to be your new favorite green bean casserole recipe is made in the slow cooker. While green been casserole has a reputation for coming out a dull, dingy color (not to mention, a little mushy), a couple of easy tricks keep our crock-pot version of the holiday essential feeling vibrant. First, blanching and shocking the green beans in an ice bath, though it may seem an unnecessary step, will keep your green beans bright and fresh, even after slow cooking. Second, cooking up a crisp, flavorful topping—featuring the traditional fried onions, along with fresh red onions for color and Parmesan cheese for an extra flavor boost—on the stovetop, and adding it before serving, takes this crock-pot casserole next-level.
How to Make It
Bring a large pot of water to a boil over high. Prepare an ice bath in a large bowl. Add beans to boiling water, and cook 3 minutes. Transfer beans from boiling water to ice bath; let stand 5 minutes. Drain well.
Stir together milk, pepper, salt, and soup in a slow cooker. Add mushrooms and half of the beans; toss to coat. Add remaining beans; toss to coat. Cover and cook on high until beans are tender, about 3 hours.
Meanwhile, melt butter in a large skillet over medium-high. Add red onion to skillet; cook, stirring often, until just starting to soften, about 3 minutes. Stir in fried onions and cheese. Remove from heat. Place green beans on a serving platter; sprinkle with onion mixture.