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Green Bean And Potato Casserole


About 6 cups fresh trimmed and cut green beans (about 2 pounds) or 2 16-ounce packages frozen cut green beans
4 to 6 medium red-skinned potatoes, sliced about ¼-inch
1 large onion, sliced
1 teaspoon dried dill weed
1 teaspoon salt
½ teaspoon pepper
1 can cream of chicken soup or other cream soup, undiluted or use about 1 cup of homemade seasoned white sauce, velouté or cheese sauce


Serves: 6


Spray the slow cooker with cooking spray or lightly grease with butter or margarine. Layer sliced potatoes, sliced onion and green beans, sprinkling with dill, salt and pepper as you go. Dot with margarine, about 1 tablespoon total, and add about 2 tablespoons of water.

Cover and cook on high for 4 hours (low, about 8 hours). Stir in soup or sauce; turn to low and cook an additional 30 minutes or leave on warm until serving time or up to 4 hours. 

Note: add bits of cooked bacon for extra flavour.

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