Rating: 4 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Thanks to fresh green beans, an easy homemade cream sauce and crispy onion topping, this green bean casserole recipe is healthier and more delicious than traditional recipes that use canned soup, beans and onions. Plus, the slow cooker saves you time cooking at the stove. Make sure to use fresh green beans, as frozen green beans will become mushy.

Source: EatingWell.com, October 2017


Recipe Summary

40 mins
3 hrs


Green Beans & Mushrooms
Onion Topping


Instructions Checklist
  • To prepare green beans & mushrooms: Combine green beans, mushrooms, chopped onion, garlic, oil, 1 1/4 teaspoons salt and 1/2 teaspoon pepper in a 5 1/2- to 6-quart slow cooker. Cook on High until tender, about 2 1/2 hours.

  • Meanwhile, preheat oven to 400 degrees F.

  • To prepare onion topping: Combine sliced onion and buttermilk in a medium bowl. Let stand for 15 minutes. Drain (discard buttermilk) and return the onion to the bowl. Sprinkle with flour, pepper and salt and toss to coat well. Transfer to a large rimmed baking sheet. Generously coat with cooking spray. Bake, stirring once or twice, until tender and crisp, 25 to 28 minutes. Let stand at room temperature for up to 2 hours.

  • To prepare sauce: When the vegetables are done, combine cornstarch and sherry in medium bowl; stir until smooth. Add sour cream and stir to combine well. Add the sour cream mixture and thyme to the vegetables; stir until well coated with the mixture. Cover and continue cooking for 20 more minutes. Serve topped with the crispy onions.


Equipment: 5 1/2- to 6-quart slow cooker

Nutrition Facts

133 calories; protein 3.5g; carbohydrates 15.4g; dietary fiber 3.2g; sugars 5.1g; fat 7.1g; saturated fat 2.2g; cholesterol 9.6mg; vitamin a iu 727.8IU; vitamin c 13.6mg; folate 52.4mcg; calcium 66.5mg; iron 1.3mg; magnesium 31.4mg; potassium 372mg; sodium 273mg; thiamin 0.1mg.