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Layer trimmed green beans in the bottom of your slow cooker.
Whisk together soup, milk, sour cream, garlic powder, onion powder, pepper, and salt in a bowl until smooth.
Pour sauce over green beans.
Top with chopped onion, crumbled bacon, and shredded cheese.
Cover and cook on LOW for 4–5 hours, until beans are fork-tender.
In the last 30 minutes, sprinkle French fried onions on top.
Add a bit more shredded cheese and let it melt.
Garnish with extra bacon and fresh parsley if desired. Serve warm and enjoy!
Storage & Make-Ahead Notes
Storage: Refrigerate leftovers in an airtight container for up to 3 days.
Reheat: Best in the oven at 350°F to re-crisp the topping.
Make Ahead: Assemble the day before (without fried onions), refrigerate, then cook the next day.
Variations
Vegetarian: Skip the bacon and add sautéed mushrooms or a dash of smoked paprika for depth.
Cheese Swap: Try smoked gouda, Swiss, or pepper jack for a twist.
Add Protein: Stir in cooked, shredded chicken or ground turkey for a main dish version.
Final Thoughts
Whether you’re serving it up for Thanksgiving, a church potluck, or Sunday supper, this Amish Green Bean Casserole is pure comfort food with heart. Let it simmer low and slow while you focus on what really matters—gathering with the ones you love.
Save this recipe for your next family gathering—your slow cooker (and your guests) will thank you!
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