There’s something magical about the way a simple green bean casserole can transport you back to grandmother’s kitchen. This Amish-inspired version takes the classic comfort dish to new heights with fresh green beans, crispy bacon, and a homemade creamy sauce that simmers to perfection in your slow cooker.
A TASTE OF MIDWESTERN HERITAGE
Growing up in the heart of the Midwest, green bean casserole wasn’t just a side dish – it was a tradition that brought families together. This Amish variation honors those roots while adding hearty elements like bacon and cheese that transform it from a simple side into a memorable dish worthy of any gathering.
WHY THIS RECIPE WORKS
The slow cooker method allows the green beans to become perfectly tender while absorbing all the rich flavors of the creamy sauce. Adding the French fried onions at the end ensures they maintain their satisfying crunch, giving you that perfect texture contrast in every bite.
FREQUENTLY ASKED QUESTIONS:
Can I use canned green beans?
While fresh is best, you can use canned – just reduce cooking time by half and drain well.
Why add the onions last?
Adding them near the end keeps them crispy. If added too early, they’ll become soggy.
Can I make this ahead?
Yes! Prepare everything except the French fried onions up to 24 hours ahead. Add onions just before serving.
TIPS FOR SUCCESS:
- Trim beans uniformly for even cooking
- Don’t lift lid during cooking
- Use full-fat dairy for best results
- Drain bacon on paper towels
- Season well – beans need salt
- Check tenderness at minimum time
SLOW COOKER AMISH GREEN BEAN CASSEROLE
Ingredients
For the Vegetables:
- 1 pound fresh green beans trimmed and halved
- 1 small onion finely chopped
- 4 slices bacon cooked and crumbled
- 1 cup shredded cheddar cheese
For the Cream Sauce:
- 1 can 10.5 oz cream of mushroom soup
- 1/2 cup whole milk
- 1/4 cup sour cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- Salt to taste
For Topping:
- 1 cup French fried onions
- 1/4 cup extra shredded cheese
- Additional crumbled bacon optional
- Fresh parsley for garnish
Instructions
- Layer trimmed green beans in bottom of slow cooker.
- In mixing bowl, whisk together mushroom soup, milk, sour cream, and seasonings until smooth.
- Pour cream mixture over green beans.
- Sprinkle with chopped onion, crumbled bacon, and cheese.
- Cover and cook on LOW 4-5 hours until beans are tender.
- In final 30 minutes, add French fried onions on top.
- Top with extra cheese and let melt.
- Garnish with additional bacon and parsley if desired.
Notes
- Make Ahead: Prep ingredients day before
- Storage: Keeps 3 days refrigerated
- Reheating: Best in oven to re-crisp topping
- Fresh vs Canned: Reduce time for canned beans
- Cheese Options: Try different varieties
- Vegetarian Option: Skip bacon, add mushrooms
