Slow Cooker Cheesy Green Bean Casserole

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Slow Cooker Cheesy Green Bean Casserole recipe

From The Proctor Silex Test Kitchen

Added by Lynne


  • 12 ounces frozen French cut green beans 
  • 1 can (10 1/2 ounces) condensed cream of mushroom soup 
  • 1 1/2 cup shredded sharp cheddar cheese 
  • 4 ounces cremini or white button mushrooms, sliced 
  • 6 ounces French fried onions, divided 
  • 5 slices chopped bacon, cooked and drained, divided (omit for vegetarian) 
  • 1 teaspoon Worcestershire sauce 
  • 1/2 teaspoon coarse black pepper 


  1. Place crock in base of slow cooker. Add 3 1/2 cups water to crock.  
  2. Place green beans, soup, cheese, mushrooms, 3 ounces fried onions, 1/2 of bacon, Worcestershire sauce, and pepper to one double dish vessel. Stir to combine.  Set aside remaining onions and bacon. 
  3. Place vessel in crock.  Add second vessel with food or water. (See Tip below) Cover and cook on HIGH for 3 to 3 1/2 hours or LOW for 4 1/2 to 5 hours. 
  4. When cooking is complete, choose KEEP WARM for up to 4 hours or serve immediately. Garnish with remaining fried onions and bacon before serving. 

Serves: 3-4

Test Kitchen Tip: 
When using the Double Dish Slow Cooker, it is important to choose recipes with similar cook times as both vessels need to be in the crock during cooking. If you are only cooking in one vessel, fill the other vessel with 4 cups of water. 

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