There’s nothing like a hearty green bean casserole to bring back memories of family gatherings and cozy holiday meals. This slow cooker Amish green bean casserole takes the classic dish up a notch with a rich, creamy sauce and a smoky kick from crispy bacon. It’s the kind of comfort food that feels both nostalgic and indulgent, perfect for busy days when you still want a home-cooked meal waiting for you. Just load everything into the slow cooker in the morning, and by dinnertime you’ll have a warm, satisfying dish ready to serve. Whether it’s a casual weeknight dinner or part of a holiday spread, this recipe is sure to earn a spot on your family’s favorites list. Pair it with roasted chicken, a juicy meatloaf, or even alongside turkey or ham during the holidays. Add a crisp garden salad and some crusty bread, and you’ve got a complete meal that’s both comforting and memorable.
Slow Cooker Amish Green Bean Casserole
Servings: 6
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh green beans, trimmed and halved | 1 pound |
| Cream of mushroom soup | 1 can (10.5 oz) |
| Milk | 1/2 cup |
| Sour cream | 1/4 cup |
| Small onion, finely chopped | 1 |
| Bacon, cooked and crumbled | 4 slices |
| Shredded cheddar cheese | 1 cup |
| Garlic powder | 1/2 teaspoon |
| Salt and pepper | To taste |
| French fried onions | 1 cup |
Directions
- Place the fresh green beans at the bottom of your slow cooker.
- In a separate bowl, mix together cream of mushroom soup, milk, sour cream, and chopped onion until smooth.
- Pour this mixture over the green beans.
- Sprinkle the crumbled bacon and shredded cheddar cheese on top.
- Season with garlic powder, salt, and pepper.
- Cover and cook on low for 4–5 hours, until the green beans are tender.
- About 30 minutes before serving, add the French fried onions on top, cover again, and let them warm up to a crispy finish.
- Serve hot and enjoy a dish packed with comfort and flavor.
Variations & Tips
If you’d like a vegetarian version, skip the bacon and use a vegetarian-friendly cream of mushroom soup. Add extra veggies like mushrooms or bell peppers for more depth and texture. For a spicier twist, stir in chopped jalapeños or a pinch of cayenne pepper. Want a lighter version? Use low-fat milk and reduced-fat sour cream. This recipe also works well with different cheeses or even shredded chicken if you’d like to add more protein.
