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A creamy, cozy classic that basically cooks itself
Alright, let’s be honest. Green bean casserole doesn’t usually get folks too excited. It’s kind of always just… there, right? Hanging out on the table like it knows it’s not the star but is still hoping someone scoops it onto their plate anyway.
But this version — oh honey — this one’s different. It’s how the Amish do it. And let me tell you, it’s warm and rich and tastes like something your great-aunt Mabel made with love on a chilly Sunday when the whole house smelled like bacon and something bubbling in the oven.
I grew up in the Midwest where casseroles were pretty much their own food group. Potlucks, funerals, birthdays, “just because” dinners — you name it, there was a casserole. And I’ll admit, I’d sort of forgotten about green bean casserole until a few years ago when I stumbled across this slow cooker version. One bite and boom — I was 9 years old again, standing barefoot in my mom’s kitchen, hoping nobody noticed me sneaking those crispy onions off the top.
And the best part? You just toss everything in the Crock-Pot and walk away. That’s it. No oven. No babysitting. You can even run errands or, let’s be honest, take a nap.
Why You’ll Love This Recipe
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No fancy steps — just dump, stir, and go
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It’s creamy and rich but not over-the-top
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Bacon. Cheese. French fried onions. Need I say more?
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Perfect for holidays, Sunday suppers, or Tuesday nights when you just can’t
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Even picky eaters clean their plates (ask me how I know)
Ingredients
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1 pound fresh green beans, trimmed and halved
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1 can (10.5 oz) cream of mushroom soup
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½ cup milk
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¼ cup sour cream
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1 small onion, finely chopped
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4 slices bacon, cooked and crumbled
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1 cup shredded cheddar cheese
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½ teaspoon garlic powder
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Salt and pepper, to taste
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1 cup French fried onions (the kind in the can — no shame here)
Here’s What I Do
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Toss those green beans in the bottom of your slow cooker. You don’t need to be precious about it — just throw ‘em in.
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In a mixing bowl (or, let’s be real, the same measuring cup you just used), stir together the cream of mushroom soup, milk, sour cream, and onion until it’s all combined. Don’t worry if it looks kinda lumpy.
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Pour that creamy goodness over the beans. Use a spatula to scrape every last bit out. We don’t waste sauce in this house.
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Sprinkle on the bacon and cheese. (If you snack on a little bacon while you’re at it, I won’t tell.)
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Add garlic powder, a pinch of salt, and some black pepper. Give everything a little shimmy-shake if you want to mix it around.
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Cover and cook on low for 4–5 hours — until the green beans are tender but still have a bit of life in them. Nobody likes green mush.
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About 30 minutes before serving, lift the lid and sprinkle on those glorious French fried onions. Put the lid back and let them get warm and just a little crispy again.
Boom. Done. Dinner’s ready.
What To Eat It With
You’ve got options here, friend:
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It’s so good next to roast chicken, meatloaf, or even pork chops
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If it’s a holiday, it plays real nice with turkey, ham, or stuffing
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Want to make it dinner on its own? Add a salad and some crusty bread and call it a night
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Or — and I’ve done this — eat the leftovers cold out of the fridge. Still delicious. No judgment.
Leftovers & Storage
If by some miracle you have leftovers:
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Pop them in a container and stick ‘em in the fridge for up to 4 days
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Reheat in the microwave or in a saucepan with a splash of milk to loosen things up
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I don’t recommend freezing this one. It gets kind of weird. Creamy sauces and frozen green beans just don’t hold up well, trust me.
A Few Easy Twists
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No bacon? No problem. It still tastes great.
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Want more veggies? Toss in mushrooms, corn, or diced bell pepper.
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Feeding vegetarians? Use veggie soup and skip the bacon. Maybe add some smoked paprika for that smoky vibe.
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Got leftover chicken or turkey? Shred it up and stir it in — turns this into a one-pot meal.
Let’s Wrap This Up, Shall We?
Look — this recipe isn’t fancy. It’s not the kind of thing you post on Instagram with a sprig of rosemary and a drizzle of truffle oil. But it is the kind of dish people remember. It’s comfort food. The kind you scoop onto your plate a second time, not because you’re still hungry, but because it just tastes like home.
So whether you’re making this for Thanksgiving, a Tuesday night dinner, or just because you need something warm and easy — I hope it brings a little joy to your table.
And hey, if you make it, I’d love to hear how it went. Did you keep it classic, or throw in your own twist? Either way, I’m cheering you on — from one casserole-loving soul to another.
With love (and probably some butter on my shirt),
Slow Cooker Amish Green Bean Casserole
Ingredients
- 1 pound fresh green beans trimmed and halved
- 10.5 oz cream of mushroom soup 1 can
- 1/2 cup milk
- 1/4 cup sour cream
- 1 small onion finely chopped
- 4 slices bacon cooked and crumbled
- 1 cup shredded cheddar cheese
- 1/2 tsp garlic powder
- salt and pepper to taste
- 1 cup French fried onions
Instructions
- Place the green beans in the bottom of your slow cooker.
- In a mixing bowl, combine the cream of mushroom soup, milk, sour cream, and chopped onion. Stir until well blended.
- Pour the soup mixture over the green beans in the slow cooker.
- Add the crumbled bacon and shredded cheddar cheese on top.
- Sprinkle garlic powder, salt, and pepper over the mixture.
- Cover and cook on LOW for 4–5 hours or until the green beans are tender.
- About 30 minutes before serving, sprinkle the French fried onions on top and cover again to allow them to warm up and become crispy.
- Serve hot and enjoy!
Notes
Nutrition
