There are casseroles that are good, and then there are casseroles that feel like home. This slow cooker Amish green bean noodle casserole is the latter. It is a staple at Pennsylvania Dutch potlucks, holiday dinners, and Sunday suppers—a creamy, savory, comforting dish that combines tender green beans, wide egg noodles, and a rich, mushroom-infused sauce. It is the kind of side dish that disappears from the table before the main course even gets started.
This slow cooker Amish green bean noodle casserole is a twist on the classic green bean casserole. Instead of crispy fried onions on top, it features buttery egg noodles mixed throughout, creating a more substantial, stick-to-your-ribs side dish. The cream of mushroom soup and sour cream create a velvety sauce, while a buttery cracker topping adds the perfect crunch. It is vegetarian, crowd-pleasing, and incredibly easy to make.
Why You Will Love This Recipe
· Only a Few Simple Ingredients.
· Slow Cooker Does Most of the Work.
· Creamy, Savory, and Satisfying.
· Great for Holidays, Potlucks, and Weeknights.
· Vegetarian (and easily vegan).
· Budget-Friendly: Uses affordable canned and pantry staples.
· Great for Feeding a Crowd.
· Freezer-Friendly.
Ingredients List
For the Casserole:
· 2 cans (14.5 oz each) cut green beans, drained (or 4 cups fresh, trimmed)
· 8 oz wide egg noodles
· 2 cans (10.5 oz each) condensed cream of mushroom soup
· 1 cup sour cream (full-fat recommended)
· ½ cup milk or chicken broth
· 1 teaspoon garlic powder
· ½ teaspoon black pepper
For the Topping (Optional but Recommended):
· 1 cup crushed Ritz crackers or buttery crackers
· 4 tablespoons unsalted butter, melted
Optional:
· Fresh parsley for garnish
Step-by-Step Instructions
Step 1: Prepare the Slow Cooker
Lightly grease a 6-quart or larger slow cooker with non-stick spray.
Step 2: Cook the Noodles
Bring a large pot of salted water to a boil. Cook the egg noodles according to package directions until al dente (about 1 minute less than the package recommends). Drain well and set aside.
Step 3: Make the Sauce
In a large bowl, whisk together the cream of mushroom soup, sour cream, milk, garlic powder, and black pepper until smooth.
Step 4: Combine Ingredients
Add the drained green beans, cooked egg noodles, and sauce to the bowl. Stir gently until everything is well coated.
Step 5: Transfer to Slow Cooker
Pour the mixture into the prepared slow cooker and spread it into an even layer.
Step 6: Add the Topping (Optional)
In a small bowl, combine the crushed crackers with the melted butter. Sprinkle the cracker mixture evenly over the top of the casserole.
Step 7: Cook
Cover and cook on LOW for 3 to 4 hours or on HIGH for 1 ½ to 2 hours. The casserole is ready when it is hot and bubbly, and the noodles are tender. If using the cracker topping, it will become golden and crisp.
Step 8: Serve
Garnish with fresh parsley if desired. Serve warm.
Cooking Tips and Pro Tips for Best Results
· Do not overcook the noodles: Cook them until al dente (firm to the bite). They will continue to cook in the slow cooker. Overcooked noodles will become mushy.
· Use canned green beans for convenience: Canned green beans are soft and ready to use. If using fresh green beans, trim and blanch them for 2-3 minutes before adding to the casserole.
· Use full-fat sour cream: Low-fat sour cream can curdle or become watery. Full-fat sour cream creates a stable, creamy sauce.
· Do not stir after adding the topping: The cracker topping should sit on top to create a crispy, golden crust. Stirring will mix it into the casserole and make it soggy.
· Add a crunchy topping: The buttery cracker topping is optional but highly recommended. Panko breadcrumbs or crushed potato chips also work.
· Make it a meal: Add 1 cup of cooked, shredded chicken or 8 oz of sliced mushrooms for a heartier dish.
Variations and Substitutions
· Mushroom and Green Bean Noodle Casserole: Add 8 oz of sliced cremini mushrooms along with the green beans. Sauté them first for deeper flavor.
· Cheesy Green Bean Noodle Casserole: Stir in 1 cup of shredded cheddar cheese before transferring to the slow cooker. The cheese adds richness and a golden color.
· Turkey or Chicken Green Bean Casserole: Add 2 cups of cooked, shredded turkey or chicken. This turns the side dish into a complete meal.
· Gluten-Free Version: Use gluten-free egg noodles. Use a gluten-free condensed cream of mushroom soup (Pacific Foods makes one). Use gluten-free crackers for the topping.
· Vegan Green Bean Noodle Casserole: Use vegan sour cream, plant-based milk, and a vegan cream of mushroom soup. Use vegan butter and crackers for the topping.
· French-Fried Onion Topping: Instead of crackers, top with 1 cup of French fried onions during the last 15 minutes of cooking.
Serving Suggestions
This green bean noodle casserole is a versatile side dish. Serve it alongside:
· Roasted Chicken or Turkey: A classic holiday pairing.
· Ham or Pork Roast: The creamy casserole complements the salty richness of pork.
· Meatloaf or Meatballs: Comfort food at its best.
· A Simple Green Salad: A light, tangy salad balances the richness.
Pair with:
· Mashed potatoes
· Buttered rolls or biscuits
· Cranberry sauce
Storage and Reheating Instructions
Refrigerator:
Store leftovers in an airtight container for up to 5 days. The casserole will thicken as it sits, which is normal.
Freezer:
Freeze in a freezer-safe container for up to 3 months. The texture of the noodles may soften, but the flavor remains excellent. Thaw overnight in the refrigerator before reheating.
Reheating:
· Oven (Best): Transfer to a baking dish, cover with foil, and bake at 325°F for 15-20 minutes.
· Microwave: Heat individual portions for 90 seconds, then in 30-second increments.
· Slow Cooker: Reheat on LOW for 1-2 hours.
Nutritional Information (Approximate, per serving – serves 8)
· Calories: 420
· Protein: 12g
· Fat: 22g
· Saturated Fat: 10g
· Carbohydrates: 48g
· Fiber: 4g
· Sugar: 6g
· Sodium: 780mg (varies by soup and crackers)
· Calcium: 8% DV
· Iron: 12% DV
Frequently Asked Questions (FAQ)
1. Can I use frozen green beans instead of canned?
Yes. Use 4 cups of frozen cut green beans. Do not thaw them first. Add them directly to the casserole. They may release more liquid, so the casserole may be slightly more watery.
2. Can I use cream of celery or cream of chicken soup instead of mushroom?
Yes. Cream of celery adds a subtle herbal note. Cream of chicken adds a milder, poultry-like flavor. Both work well.
3. Why is my casserole watery?
Watery casserole usually comes from not draining the green beans well or using too much liquid. Drain the beans thoroughly. If using fresh or frozen beans, they release more water. If the casserole is watery at the end, remove the lid and cook on high for 30-60 minutes to allow some liquid to evaporate.
4. Can I make this casserole ahead of time?
Yes. Assemble the casserole completely but do not add the topping. Cover and refrigerate for up to 24 hours. Add the topping just before cooking. You may need to add 30-60 minutes to the cooking time since the casserole starts cold.
5. Can I add meat to this casserole?
Absolutely. Add 2 cups of cooked, shredded chicken, turkey, or diced ham. The meat turns the side dish into a hearty main course.
6. Can I cook this casserole in the oven instead of a slow cooker?
Yes. Preheat the oven to 350°F (175°C). Transfer the mixture to a greased 9×13 baking dish. Top with the cracker topping. Bake uncovered for 25-30 minutes, until hot and bubbly and the topping is golden brown.