Crock Pot Green Bean Casserole
You can half this recipe if you want a smaller batch. Just cook it for an 1 to 1 1/2 hours less.
Servings: 10 servings
- 2 cans cream of mushroom soup
- 12 ounces evaporated milk
- 4 cans green beans drained
- 2 2/3 cups crispy fried onions (2 large canisters)
- Salt and/or Pepper to Taste
Add all the ingredients to the crockpot except one canister of fried onions.
Stir well to combine and top with the remaining canister of fried onions.
Cover and cook on low for 6 to 8 hours.
Mix the soup and milk in a bowl. Add the green beans and one canister of the fried onions. Stir well.
Pour into a 9x13 oven-safe dish. Bake in a preheated 350 degree oven for 30 mins.
Top with remaining fried onions and bake for 5 to 10 minutes.
Label a 1-gallon freezer bag with the name and date.
Pour 1 canister of fried onions into a sandwich bag, remove as much air as possible, and set aside.
Pour the soup and milk into the labeled bag. Close and knead to mix. Open and add the drained green beans and the remaining canister of fried onions. Close and gently knead to mix. Open bag and drop in the sandwich bag. Close while removing as much air as you can. Freeze for up to 6 weeks.
To Cook1. Defrost in the freezer overnight.2. Remove the sandwich bag of fried onions. 3. Pour green bean mixture into a buttered/oiled slow cooker insert or baking dish.4. Follow the directions above for cooking and adding the remaining fried onions.