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Crockpot Green Bean Casserole

Calories
Author Eva Fry

Ingredients

  • 8 ounces mushrooms roughly chopped
  • 2 pounds O Organics® green beans ends and stems removed
  • 1, 10 ounces can cream of mushroom soup
  • 1 cup sour cream
  • 1 ½ cups reduced sodium chicken broth divided
  • 2 eggs beaten
  • 1 teaspoon kosher salt divided
  • 1/2 teaspoon ground black pepper divided
  • 10 ounces seasoned bread cubes

Instructions

  • Set crock pot on low. Spray with non-stick cooking spray.
  • Layer in mushrooms and then green beans.
  • In a medium bowl, whisk to combine soup, sour cream, 1/2 cup broth, 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Pour over top.
  • In a small bowl combine the remaining chicken broth with eggs, salt, and pepper.
  • Add bread cubes to a large bowl and pour egg mixture over the top, stirring to combine.
  • Add to crockpot. Cover with lid.
  • Cook on low for 4 hours.
  • PRO TIPS For dryer stuffing, slightly open crockpot lid for last 1/2 hour of cooking.
  • Green beans were left whole and not cut into lengths for this recipe which provided an "al Dente" cook.
  • If you prefer green beans softer, cut into 2-inch lengths before placing in the crockpot.