Slow Cooker Green Bean Casserole
This easy vegetarian green bean casserole recipe is made in the slow cooker and perfect for a meatless Thanksgiving - an be made vegan as well.
Servings: 8
Calories: 227kcal
Cost: $1
Equipment
- Slow Cooker or Crock Pot
Ingredients
- 2 tablespoon extra virgin olive oil
- 1 large sweet onion diced
- 4 cloves garlic minced
- 2 pints mushrooms diced
- 2 lbs Fresh green beans ends trimmed
- 1 14 ounce can coconut milk full fat
- 1 cup plain unsweetened almond milk or other milk alternative
- 1 tablespoon Worcestershire sauce make sure to use a vegan version
- 1 tablespoon onion powder
- 1/2 cup seasoned breadcrumbs gluten free
- 2 cups fried onions divided
Instructions
- In a large pot, heat the olive oil until shimmering on medium heat. Add the onion, garlic, and mushrooms, and saute on low for 8 minutes. Transfer to a slow cooker.
- To the same pot, fill with 4 cups water and bring to a boil. Add the fresh green beans and cook for 5 minutes. Beans should be a bright green color and slightly al dente. Drain, and add beans to the slow cooker.
- Add the rest of the ingredients to the slow cooker: coconut milk, almond milk, Worcestershire sauce, onion powder, GF breadcrumbs, and 1 cup of the fried onions (reserve a half cup of the green beans for top of casserole later).
- Mix and cook on high for 3-4 hours, until bubbling. Once finished, top with remaining fried onions and enjoy!
- Optional Step - Grease a 13 x 9 casserole dish and transfer green bean mixture into dish. Top with remaining fried onions, and broil for 5 minutes until the top begins to crisp.
Nutrition
Calories: 227kcal | Carbohydrates: 26g | Protein: 7g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 293mg | Potassium: 692mg | Fiber: 5g | Sugar: 8g | Vitamin A: 799IU | Vitamin C: 19mg | Calcium: 109mg | Iron: 2mg