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Best Easy Wholesome Crockpot Green Bean Casserole

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This wholesome crockpot green bean casserole is made completely from scratch with fresh green beans, a creamy mushroom sauce, and homemade crispy shallots. It’s a hands-off, healthier twist on the classic that’s perfect for holidays and gatherings.

Ingredients

Scale
  • 2 pounds fresh green beans, trimmed and halved
  • 1 tablespoon olive oil
  • 8 ounces cremini mushrooms, sliced
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon dried thyme
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1½ cups low-sodium chicken or vegetable broth
  • 1 cup heavy cream
  • 1 tablespoon tamari or soy sauce
  • ½ teaspoon Dijon mustard
  • 3 large shallots, thinly sliced into rings
  • ½ cup all-purpose flour (for dredging)
  • ½ teaspoon salt (for shallots)
  • ¼ teaspoon black pepper (for shallots)
  • ½ cup neutral oil (like avocado or canola) for frying

Instructions

  1. Prep the green beans: Wash the green beans thoroughly under cold water. Trim off the stem ends, then cut the beans in half crosswise. Set them aside in a colander to drain.
  2. Sauté the mushrooms and onion: Heat the olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and cook without stirring for 3 minutes. Then stir and add the diced onion. Cook for another 5-6 minutes until the mushrooms have released their liquid and it’s mostly evaporated, and the onion is soft and translucent. Add the minced garlic, salt, pepper, and dried thyme, and cook for 1 more minute until fragrant.
  3. Make the creamy sauce: In the same skillet, reduce the heat to medium. Add the butter and let it melt completely. Sprinkle the flour over the mushrooms and onion, and stir constantly for 1-2 minutes. Slowly pour in the broth while whisking to prevent lumps. Then add the heavy cream, tamari, and Dijon mustard. Continue whisking until the sauce thickens, about 2-3 minutes. Remove from heat.
  4. Layer in the crockpot: Place the trimmed green beans in the slow cooker. Pour the mushroom sauce over the top and toss with tongs to coat every bean evenly. Cover with the lid.
  5. Cook on low for 3-4 hours or on high for 1.5-2 hours. The beans should be tender but still have a slight bite.
  6. Make the crispy shallot topping: About 30 minutes before serving, separate the shallot rings into a bowl. In a separate shallow bowl, mix the flour, salt, and pepper. Toss the shallot rings in the flour mixture until lightly coated. Heat the neutral oil in a small saucepan over medium heat. Fry the shallots in batches for 2-3 minutes per batch until golden brown and crispy. Transfer to a paper towel-lined plate and sprinkle with a pinch of salt while still warm.
  7. Finish and serve: When the green beans are done, give them a gentle stir. Top with the crispy shallots just before serving.

Notes

If the sauce seems too thin after cooking, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it into the crockpot. Let it cook uncovered for 10 minutes to thicken. For a dairy-free version, use vegan butter, full-fat coconut milk, and skip the Dijon. For gluten-free, use a 1:1 gluten-free flour blend.

Nutrition

Keywords: green bean casserole, crockpot, slow cooker, from scratch, holiday side dish, vegetarian, gluten-free option

Find it online: https://daintydine.com/best-easy-wholesome-crockpot-green-bean-casserole/