By: Becky Hardin
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If I’m hosting a big crowd for the holidays, you better believe I’m making this creamy, easy, and classic Crockpot Green Bean Casserole! Simple and quick to prep, the slow cooker does all of the hard work leaving my hands free to cook up the rest of the meal. You’ll find this on our holiday table for Thanksgiving, Christmas, Easter, and even Summer potlucks.
Table of Contents
Why We Love This Slow Cooker Green Bean Casserole Recipe
This Crockpot Green Bean Casserole made my life so much easier once I developed it and fell in love. It’s a set and forget type of side that still checks all the boxes for the holidays.
- Easy. Made with canned green beans and cream of mushroom soup, this recipe utilizes pantry staples for an easy side.
- Cheesy. We add shredded Parmesan cheese for an extra kick of umami flavor.
- Crunchy. Can’t forget the french fried onions!
Variations
There are lots of ways to jazz up this delicious casserole. Try adding crumbled cooked bacon and sautéed mushrooms for an even richer flavor. Or add some shredded cheddar cheese for an extra cheesy flavor. For a spicy casserole, add diced jalapeños or use crispy fried jalapeños in place of the onions.
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How to Store and Reheat
Leftovers are the best thing about the holidays! Place this recipe in an airtight container and it will keep well in the fridge for up to 5 days. It’s easily reheated over medium-low on the stovetop to serve.
How to Freeze
Freeze crockpot green bean casserole in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating. I recommend adding more crispy onions after reheating the casserole, as the frozen and defrosted ones will turn mushy.
Serving Suggestions
Green bean casserole pairs so well with holiday favorites, sides such as make ahead gravy, candied sweet potatoes, honey glazed carrots, make ahead mashed potatoes, creamed corn, cheesy roasted broccoli, and of course cranberry sauce.
If looking for a holiday main course that is sure to go seamlessly with this crockpot green bean casserole, I’m partial to our Easy Roast Turkey, Pineapple Ham, Bacon Wrapped Turkey Breast, or Brown Sugar Ham.
5-Star Review
“The best green casserole I’ve had. A keeper for sure ~ thank you!!!” -Amy
Recipe
Crockpot Green Bean Casserole Recipe
4.54 from 257 votes
Author: Becky Hardin
Prep: 10 minutes minutes
Cook: 3 hours hours
Total: 3 hours hours 10 minutes minutes
Serves10 people
Print Rate
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This classic green bean side dish is a must for me and my family at any big feast. It's universally loved and it comes out so well with the slow cooker.
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Ingredients
- 58 ounces green beans fresh cut or French style, drained (4 cans)
- 21 ounces condensed cream of mushroom soup (2 cans)
- ¾ cup milk
- ¼ cup sour cream
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ cup freshly shredded Parmesan cheese
- 6 ounces French fried onions divided (1 container)
Recommended Equipment
Instructions
Add the cream of mushroom soup, milk, sour cream, seasonings and shredded cheese to the bottom of the crockpot. Use a wooden spoon or spatula to stir the ingredients until well combined.
21 ounces condensed cream of mushroom soup, ¾ cup milk, ¼ cup sour cream, ½ teaspoon garlic powder, ½ teaspoon kosher salt, ½ teaspoon ground black pepper, ½ cup freshly shredded Parmesan cheese
Dump in the green beans and half of the french fried onions, stir until just mixed.
58 ounces green beans, 6 ounces French fried onions
Cover and cook on low for 2-3 hours.
Stir well and pour the remaining french fried onions on top of the casserole. Serve warm, enjoy!
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Cooked in a 6-quart Crockpot.
- To store, place leftovers in an airtight container in the refrigerator for 3-5 days.
- To prep ahead, follow steps 1 and 2 and cover. You can refrigerate overnight (or up to 3 days) and add an additional 30 minutes of cooking time to step 3 when ready to slow cook.
- If you plan to keep the dish warm until ready to serve, wait to add the French fried onions until just before serving to avoid the onions becoming too soggy.
- If substituting with frozen green beans, thaw first.
- You can double the recipe if using a 6-quart or larger slow cooker. Cook for 2.5-3 hours.
- For non-mushroom lovers, substitute with condensed cream of chicken soup.
Storage:Store crockpot green bean casserole in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Nutrition Information
Calories: 236kcal (12%) Carbohydrates: 23g (8%) Protein: 8g (16%) Fat: 13g (20%) Saturated Fat: 6g (38%) Polyunsaturated Fat: 1g Monounsaturated Fat: 1g Cholesterol: 11mg (4%) Sodium: 783mg (34%) Potassium: 462mg (13%) Fiber: 5g (21%) Sugar: 6g (7%) Vitamin A: 1240IU (25%) Vitamin C: 20mg (24%) Calcium: 150mg (15%) Iron: 2mg (11%)
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How to Make Crockpot Green Bean Casserole Step by Step
Make the Sauce: Add 21 ounces (2 cans) of cream of mushroom soup, ¾ cup of milk, ¼ cup of sour cream, ½ teaspoon of garlic powder, ½ teaspoon of kosher salt, ½ teaspoon of ground black pepper, and ½ cup of freshly shredded Parmesan cheese to the bottom of your crockpot. Use a wooden spoon or spatula to stir the ingredients until well combined.
Add the Beans: Dump in 58 ounces (4 cans) of canned green beans and 3 ounces (½ container) of french fried onions. Stir until just mixed.
Cook the Casserole: Cover and cook on low for 2-3 hours.
Serve the Casserole: Stir well and pour the remaining 3 ounces (½ container) of french fried onions on top of the casserole. Serve warm, enjoy!
What are the best beans to use in green bean casserole?
I make this casserole with canned green beans as they don’t require any prep, just drain them and they are ready to use. You can use fresh green beans if you prefer, just rinse and trim them first. Frozen green beans would need to be defrosted and drained to get rid of any excess water.
Can I substitute heavy cream for milk in green bean casserole?
Sure! You can use heavy cream or half-and-half for a richer, creamier casserole.
How do you keep green bean casserole from getting mushy?
Make sure not to overcook the casserole, since the green beans have already been cooked.
Why is my green bean casserole so watery?
I’ve designed this recipe to yield a perfectly creamy casserole, but you may have a different crockpot or different kitchen conditions. If your casserole seems water, try adding a thickener like flour or cornstarch and continue cooking it for a bit longer.
Can green bean casserole be made ahead and reheated?
Yes! You can prep the dish the night before and keep covered and refrigerated til ready to cook. Add an additional 30 minutes on to the cooking time if you do this.
More Green Bean Casserole Recipes We Love
- Classic Green Bean Casserole
- Loaded Green Bean Casserole
- Instant Pot Green Bean Casserole
- Green Bean and Corn Casserole
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