Green Bean Casserole in a Slow Cooker
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
In the pre-holiday rush, with several dishes lined up in the oven, you can unload and make a green bean gratin in a slow cooker. All you have to do is bake the crispy cheese topping for the casserole in the oven, which takes no more than 10 minutes. Simmer the bean, mushroom, and onion filling in a creamy sauce in the slow cooker. Once it thickens, transfer it to a casserole dish and top with the crispy topping. No one will even notice. Serve the casserole as a side dish with meat and poultry.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 700 g green beans, trimmed and cut into bite-size pieces
- 60 g of butter at room temperature
- 1 onion, diced
- 250 g chopped champignons
- 1 cup lightly salted vegetable broth
- 1 tbsp. + 2 tbsp. grated Parmesan
- 1 cup crispy fried onions
- 2 tbsp. flour
- 0.5 cups heavy cream
- Special equipment: 6-8 liter multicooker; silicone baking mat
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Recipes with similar ingredients: green beans, champignon mushrooms, Parmesan cheese
Cooking the dish according to the recipe:
- Preheat oven to 200°C.
- Turn on a 6-quart slow cooker, set the heat to high, and cook until the slow cooker is hot, 3-4 minutes. Melt 2 tablespoons (30 grams) of butter, then add the onion and cook, stirring frequently, until softened and translucent, 4-5 minutes.
Add the mushrooms and cook, stirring frequently, until softened and most of the liquid has been released, 5-6 minutes. Season with 2 teaspoons of salt and 1/2 teaspoon of black pepper. Add the broth and green beans and stir. Turn off the slow cooker. - Following the manufacturer's instructions, close the lid and prepare the multicooker for use. Set the pressure cooker to low pressure and cook for 3 minutes. After the pressure cooker cycle is complete, follow the manufacturer's instructions for a quick release and wait for the quick release to complete. Be careful not to burn yourself with residual steam when unlocking and opening the lid.
- Meanwhile, in a medium bowl, combine the Parmesan and fried onions. Line a baking sheet with a silicone mat. Scoop out 6 equal, 1/4-cup heaping portions of the cheese and onion mixture. Press each portion lightly with a measuring cup. Bake until the cheese is crisp and golden brown, 6-8 minutes. Set aside until ready to use.
- In a small bowl, thoroughly mix the flour with the remaining 2 tablespoons (30 g) butter and the remaining 2 tablespoons Parmesan cheese using your hands.
- Turn the slow cooker back on to the sauté mode on high heat. Stir the flour and Parmesan mixture into the hot beans. Add the cream and stir until the butter melts and the sauce thickens, about 2 minutes. Transfer to a serving dish and top with the oven-roasted Parmesan and onions.
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