Looking for an easy, comforting side dish that tastes like it came straight from Grandma’s kitchen? This Slow Cooker Amish Green Bean Casserole is packed with creamy goodness, savory flavor, and just the right amount of crunch on top. It’s a simple “set-it-and-forget-it” dish that’s perfect for busy days, family dinners, or holiday gatherings. With hearty green beans, a rich sour cream and mushroom base, and a buttery cracker topping, this casserole is always a crowd-pleaser!
Ingredients:
4 cups fresh or 3 (14.5 oz) cans of green beans (drained)
1 (10.5 oz) can cream of mushroom soup
1 cup sour cream
1 small onion, finely chopped
1 cup shredded cheddar cheese (optional)
1 tsp garlic powder
Salt and pepper to taste
1 sleeve buttery crackers (like Ritz), crushed
4 tbsp butter, melted
6 slices bacon, cooked and crumbled (optional but delicious)
Instructions:
Prep the base: In a large mixing bowl, combine the soup, sour cream, onion, cheese (if using), garlic powder, salt, and pepper. Stir in the green beans and half the crumbled bacon.
Add to slow cooker: Pour the mixture into your greased slow cooker (3-4 quart size works well).
Topping: Mix the crushed crackers with melted butter. Sprinkle over the top of the casserole. Save some bacon to sprinkle on top near the end if desired.
Cook: Cover and cook on low for 4–5 hours or high for 2–3 hours until hot and bubbly.
Finish & serve: Just before serving, sprinkle the remaining bacon on top. Serve warm.
Note:
You can use canned, fresh, or frozen green beans for this recipe. If using fresh or frozen, steam or blanch them first for best texture. For added flavor, try mixing in sautéed mushrooms or a dash of Worcestershire sauce. This dish can also be doubled for larger gatherings—just use a larger slow cooker and adjust cook time slightly.
