Spray an 8x8x2 baking dish with cooking spray and set aside. Pick your temperature + keep it warm until ready-depending on your schedule, you can choose your cook time (2 1/2 hours on high or 5 to 6 hours on low). Instructions Preheat oven to 350 degrees.Mix the casserole in ONE slow cooker bowl-the cream of mushroom soup, milk, and spices get whisked really well in the slow cooker first to avoid pulling out a separate bowl, then the green beans get folded in after.No oven required-your oven is booked solid baking turkey and sweet potatoes, so to lighten the load, this green bean casserole can be made entirely in a slow cooker.I always look forward to this dish in a holiday spread-is it even Thanksgiving without this cozy side? And this recipe makes green bean casserole even simpler instead of using an oven, it can be mixed and cooked in your slow cooker. The best version is made with canned cream of mushroom soup, whole milk (or vegetable broth), canned green beans, and-for crunch-fried onions. 1/2 cup Progresso® chicken broth (from 32-oz container) 1 1/2 lb green beans, trimmed and cut into 1 1/2-inch pieces or 2 bags (12 oz each) frozen cut green beans. It’s ridiculously simple to assemble and widely adored (even for a from-scratch home cook like me!). The original green bean casserole had a short ingredient list: canned green beans, condensed cream of mushroom soup, milk, soy sauce, and French’s Crispy Fried Onions. White button mushrooms are broken into rough pieces (love this rustic touch) and sauted with garlic in butter. I consider green bean casserole the king of canned food meals. Next, we make a homemade cream of mushroom soup.
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