Slow Cooker Green Bean Casserole

By calypan

Ingredients

• CASSEROLE
• 1 cup canned fried onions (see note)
• 3 tablespoons unsalted butter
• 10 ounces cremini or white mushrooms , cut into 1/4-inch-thick slices
• Salt and pepper
• 4 garlic cloves , minced
• 1/2 teaspoon dried thyme
• 1/4 cup all-purpose flour
• 1 1/4 cups low-sodium chicken broth (see note)
• 1 1/4 cups heavy cream
• 2 pounds green beans , trimmed and cut into 1-inch pieces
• TOPPING
• 2 slices hearty white sandwich bread , torn into pieces
• 2 tablespoons unsalted butter , melted
• 2 cups canned fried onions (see note)

Preparation

Step 1

1. MAKE SAUCE Pulse canned fried onions in food processor until finely ground; set aside. Melt butter in large skillet over medium heat. Add mushrooms, ¾ teaspoon salt, and ½ teaspoon pepper and cook until mushrooms release their liquid, about 5 minutes. Increase heat to medium-high and cook until liquid has evaporated, about 5 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Add flour and ground onions and cook until golden, about 1 minute. Stir in broth and cream and bring to boil. Reduce heat to medium-low and simmer, stirring occasionally, until sauce is very thick and creamy, about 10 minutes.

2. SLOW-COOK Combine sauce and green beans in slow cooker. Cover and cook on low until beans are tender, 5 to 6 hours.

3. TOAST TOPPING Meanwhile, pulse bread and butter in food processor until coarsely ground. Toast bread crumbs and onions in clean skillet over medium-high heat until golden brown, 3 to 5 minutes. Top green beans with bread-crumb mixture. Serve.

MAKE AHEAD Sauce and topping can be refrigerated in separate airtight containers for 2 days. To finish, microwave sauce, covered, for 1 minute before proceeding with step 2. Crisp bread-crumb mixture in skillet before topping beans.