Why wait for the holidays to enjoy homemade green bean casserole? This recipe includes a delicious, made-from-scratch sauce with bacon and shallots over frozen green beans that cook to perfection in the slow cooker.
In skillet over medium-high heat, sauté bacon until lightly browned (around 3-5 minutes)
Add shallots and sauté for another 1-2 minutes until they just start to brown
Add minced garlic and cook for 1 more minute
Add flour evenly to pan, and stir the sauce to coat bacon, shallots, and garlic
Slowly add chicken broth while stirring until smooth
Let mixture simmer for about 4-6 minutes until sauce thickens enough to stick to a spoon
Add cream and seasonings and let mixture continue to simmer for another 3-4 minutes until it is thick and heated through
Pour sauce over green beans in slow cooker and toss lightly to evenly coat them
Sprinkle green beans with cheese, cover, and cook on high for 2 ½ to 3 hours or low for 5 to 6 hours
About 15 minutes before serving, sprinkle French-fried onions across top of casserole and let it heat on high until lightly crispy
Notes
Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in a microwave-safe dish, stirring occasionally, or in a preheated oven at 350°F for about 15-20 minutes.
Use a standard casserole slow cooker or any 6-quart or larger slow cooker. This recipe will serve about 12 helpings.
Double (or halve) this recipe by adjusting the slow cooker size accordingly to prevent the mixture from being spread too thinly or too deep to heat properly.
To thicken the sauce a bit more, turn off the slow cooker and let it set for about 15 minutes before serving.
To make this recipe in the oven:
Prepare the sauce following the directions as written.
Preheat the oven to 350°F and allow the frozen green beans to thaw at room temperature.
Assemble the casserole as directed in an oven-safe dish and bake for about 30 minutes.
Add the French fried onions to the top of the casserole and bake for about 15 more minutes or until bubbly.