That first hiss from the cooker tells you somethin good is happenin. You hear it and instantly feel a little thrill. Like a secret that's been kept around the kitchen for a while. The valve hisses and you know somethin tasty is comin. Honestly, it kinda gets your stomach rumblin with anticipation.
This stuff is so creamy and flavorful, you can hardly believe it came from just one pot. The aroma floats through the apartment, makin your mouth water. You see the little bubbles and know that your casserole is workin its magic. The tender green beans and rich broth just gotta be tasted-to really appreciate what a pressure cooker can do for a humble veggie dish.
And then, the best part-when you finally lift the lid, out floats this warm, cheesy, crispy topping. It's like comfort food in a warm blanket. You gotta be careful though, sometimes the steam's so hot it sneaks out fast. But once you get a good whiff, you just wanna dive right in and start eatin. It's ultimately ready and dealed with-just enough time to get everything set for that perfect bite.
Here's a shot of the finished dish, showing off that irresistible crispy topping and vibrant green beans.
Crockpot Green Bean Casserole
Equipment
- 1 Crockpot
- 1 Skillet
- 1 Baking dish (optional if baking) if baking alternative
Ingredients
Main ingredients
- 8 ounces cream cheese at room temperature
- 0.75 cup heavy cream
- 0.5 cup broth
- 1 tablespoon garlic powder
- 2 teaspoons onion powder
- to taste salt and black pepper
- 4 cups fresh green beans ends trimmed
- 2 cups sliced mushrooms
Crispy Fried Shallots
- 6 tablespoons salted butter
- 4 shallots or yellow onions shallots or onions thinly sliced
- 1 cup Panko
- 1 cup crushed cornflake crumbs
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 0.5 teaspoon cayenne pepper
Instructions
Steps
- Drop the cream cheese into the bowl of your crockpot. Set it to high and let it warm, 5 minutes. Whisk the cream cheese until creamy. Add ½ cup of cream, the broth, garlic powder, onion powder, salt, and pepper. Stir in the green beans and mushrooms. Cover and cook on high for 2 hours or on low for 4-6 hours.
- Before serving, make the topping. Melt 2 tablespoons of butter with the shallots/onions in a large skillet over medium-high heat. Cook, stirring occasionally, until golden, about 10 minutes. Add 4 more tablespoons of butter. Cook until the butter begins to brown, 2 to 3 minutes. Remove from heat and stir in the panko, corn flakes, paprika, garlic powder, and cayenne. Season with salt and pepper.
- Stir the green beans, adding additional cream, if desired. Season with salt and pepper. Top with fried crumbs. Serve warm!
- If you prefer to bake, melt the cream cheese, then simmer ingredients on stove for about 15 mins, then bake at 350°F for 15-20 mins until bubbly and golden. Serve warm.
