Watch how to make slow cooker green bean potato casserole

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This slow cooker green bean potato casserole is a perfect side dish for nights when your stovetop is overcrowded, or when you simply don't want to heat up the house. Your basic "dump and cook" recipe, this meal is perfect for those that don't want to spend too much time fussing with their food, but are still looking for that delicious dish.
It really doesn't get any easier. Green beans get tossed in the slow cooker along with roughly chopped red baby potatoes, and it all gets covered in a delicious bechamel - the making of which is really the only extra step needed in this recipe. After that, it gets a topping of toasted breadcrumbs, the trademark of any green bean casserole, and magically becomes a dish to be enjoyed by all.
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Cooktop Cove
Green Bean and Potato Casserole
6
15 minutes
5 hours 30 minutes
5 hours, 45 minutes
1 pound (450 grams) fresh green beans, washed and trimmed
2 cups russet potatoes, small diced
1 small onion, small diced
5 cloves garlic, minced
¼ cup (60 ml) butter, plus ½ cup (125 ml)
¼ cup (60 ml) all-purpose flour
1 cup (250 ml) milk
1 cup (250 ml) chicken broth
Pinch of freshly grated nutmeg
1 cup (250 ml) breadcrumbs
Salt, to taste
Freshly ground black pepper, to taste
In a saucepan over medium heat, melt ¼ cup (60 ml) butter. Whisk in the flour. Cook for two minutes. Slowly whisk in the milk, a little at a time. Whisk until smooth. Add the chicken broth, continuing to whisk as you do. Cook for about 5 minutes, until the liquid has reduced slightly. Season with salt, pepper, and nutmeg. Mix.
Place green beans, potatoes, onion, and garlic into a 6-quart slow cooker. Add the sauce on top. Mix to combine.
Cover slow cooker. Set to low and cook for 5 hours, or until green beans are tender.
Melt ½ cup (125 ml) butter in a small saucepan over low heat. Add breadcrumbs and salt. Stir. Allow breadcrumbs to sit for about 5 minutes to fully absorb the butter. Spread the breadcrumbs over top of the casserole and replace the lid.
Turn slow cooker to high and cook for another 20 to 30 minutes, until the breadcrumbs are hot.
Note: All slow cookers are a little bit different in temperature and calibration. This recipe was tested in Cooktop Cove's Test Kitchen using this slow cooker, which is available for purchase here.
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