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There’s something magical about the way a simple green bean casserole can transport you right back to Grandma’s cozy kitchen. This Amish-inspired version elevates the classic with fresh green beans, crispy bacon, and a homemade creamy sauce that gently simmers to perfection in your slow cooker. It’s not just a side dish—it’s a memory-maker.
A Taste of Midwestern Heritage
Growing up in the heart of the Midwest, green bean casserole was a staple at every family gathering, church potluck, and Sunday dinner. This version stays true to those roots but adds heartier, more indulgent layers like sharp cheddar and smoky bacon. It’s familiar, yet just different enough to surprise and delight.
Why This Recipe Works
Slow Cooker Magic: Gentle, even heat makes the beans tender and flavorful.
Creamy Homemade Sauce: A blend of cream of mushroom, sour cream, and spices adds richness without overpowering.
Textural Contrast: Crispy fried onions added at the end keep every bite perfectly crunchy and satisfying.
Make-Ahead Friendly: Great for busy holidays or hosting—just prep ahead and let the slow cooker do the work.
Tips for Success
Trim beans evenly for consistent cooking.
Don’t lift the lid during cooking—it lets out steam and slows down the process.
Season generously—green beans need salt to shine.
Drain bacon on paper towels to avoid greasy texture.
Check tenderness at 4 hours and adjust cook time accordingly.
Use full-fat dairy for best flavor and texture.
Frequently Asked Questions
Can I use canned green beans?
Yes, but reduce cook time by half and drain well. The texture will be softer than fresh beans.
Why add the onions last?
To keep them crispy! If added too early, they’ll lose their crunch.
Can I make this ahead of time?
Absolutely. Assemble everything except the onions, cover, and refrigerate for up to 24 hours. Add the crispy topping just before serving.
Slow Cooker Amish Green Bean Casserole Recipe
Ingredients
For the Vegetables:
1 pound fresh green beans, trimmed and halved
1 small onion, finely chopped
4 slices bacon, cooked and crumbled
1 cup shredded cheddar cheese
For the Cream Sauce:
1 (10.5 oz) can cream of mushroom soup
½ cup whole milk
¼ cup sour cream
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon black pepper
Salt, to taste
For the Topping:
1 cup French fried onions
¼ cup extra shredded cheddar cheese
Additional crumbled bacon (optional)
Fresh parsley, for garnish
Instructions
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