This Crockpot Green Bean Casserole is all the classic flavors and made with just 8 ingredients. A perfect addition to your holiday table!
We came up with this Crock Pot Green Bean Casserole recipe because we wanted a simple, stress-free way to enjoy this holiday classic without taking up valuable oven space.
Our family loves it because it is creamy, cheesy, and topped with that crispy, crunchy goodness everyone looks forward to. It is an easy recipe that comes together with pantry staples, and it is always a crowd-pleaser!
If you like this easy recipe, be sure to try some of our other delicious holiday favorites like Maple Brussels Sprouts with Bacon and Cornbread Dressing.
Reader Review: "This Crock Pot Green Bean Casserole was a hit on my Thanksgiving table, and it was so easy to make!" - Pam C.
Why You'll Love this Recipe
- Hands- Off Cooking: Let your Crock Pot do the work while you prepare the turkey and ham. It is one less thing to worry about when the kitchen gets busy!
- Easy Pantry Ingredients: Made with canned green beans, cream of mushroom soup, cheese and a few simple ingredients! This recipe uses most ingredients you keep on hand.
- Classic Holiday Flavor: Creamy green beans, melted cheddar cheese, and crispy French fried onions make this a comforting side dishes everyone expects on the Thanksgiving table.
Ingredients
- Canned Green Beans: The base of this slow cooker casserole. Drain well to prevent excess liquid.
- Cream of Mushroom Soup: Creates the rich, creamy sauce that makes green bean casserole a classic.
- Milk: Helps loosen the soup into a smooth sauce that coats the green beans.
- Garlic Powder: Adds a savory layer of flavor.
- Salt: To enhance the flavors!
- Pepper: Adds a little warmth and balances the richness of the cheese.
- Cheddar Cheese: Adds a delicious cheesy flavor and creamy texture.
- French's Fried Onions: Bring the familiar crispy, crunchy topping everyone loves.
Tim's Tip: Rinse and drain the green beans thoroughly before mixing them into the sauce. This helps keep your casserole creamy instead of watery.
How to Make Crockpot Green Bean Casserole
1. Mix the Sauce. In a medium bowl, whisk together the cream of mushroom soups, milk, garlic powder, salt, and pepper until smooth and well combined.
2. Stir in the Green Beans. Rinse and drain the canned green beans well. Gently fold them into the soup mixture until evenly coated.
3. Mix in the French Fried Onions and Cheese. Stir in half the French's Onions and the shredded cheddar cheese, distributing them evenly throughout the casserole.
4. Add to the Crock Pot. Spray the inside of your slow cooker with nonstick cooking spray. Spread the green bean mixture evenly across the bottom. Cover and cook on LOW for 2-3 hours or on HIGH for 1-2 hours, until heated through.
5. Add the Remaining Onions: Remove the lid and sprinkle with the remaining French's Fried Onions over the top just before serving. This gives the casserole that classic crunchy finish.
Made this recipe? Let me know!
Expert Tips
- Rinse the Green Beans: Rinse the canned green beans under cool water and drain them well before adding them to the slow cooker. This helps remove the canned flavor and will prevent excess liquid from making your casserole watery.
- Use Freshly Grated Cheese: Grate your cheddar cheese from a block for the best melting and creamy texture.
- Save some French Fried Onions for the End: Stir half of the French's fried onions into the casserole and reserve the rest for the topping for the classic crunch.
- Don't Overcook the Casserole: Since the canned green beans are already cooked, you mainly need to heat the casserole and allow the cheese to melt.
- Spray the Slow Cooker: Lightly coat the inside of your Crock Pot with nonstick cooking spray before adding the mixture. This will make cleanup easier.
Substitutions and Variations
- Choose Different Green Beans: Canned cut green beans are convenient, but you can also substitute frozen green beans; thaw and drain them well before adding them to the Crock Pot. Fresh green beans work, to, but blanch them first so they have a head start on cooking.
- Change the Cheese: Cheddar gives this casserole a classic cheesy flavor, but Monterey Jack makes it extra creamy or for a sharper flavor, try sharp cheddar.
- Add Bacon: For an extra savory twist, stir in cooked, crumbled bacon!
Storage
- Refrigerator: Allow leftover Crock Pot Green Bean Casserole to cool, then transfer it to an airtight container and refrigerate within 2 hours. Enjoy within 3-4 days.
- Reheating: Reheat individual portions in the microwave until heated through. For larger portions, transfer the casserole to on oven-safe dish, cover with foil, and warm at 350°F until hot.
- Make Ahead: Mix the green beans, cream of mushroom soup, milk, seasonings, and cheese ahead of time and refrigerate. For best texture, wait to add the French fried onions until cooking or serving. Allow extra cooking time if starting with a chilled mixture.
FAQs
Stir half of the French fried onions into the casserole before cooking. Add the remaining onions after cooking, just before serving, to help preserve their crispy texture.
Yes! You can mix the ingredients ahead of time and store the mixture covered in the refrigerator. When you're ready to cook, transfer it to your greased slow cooker and cook until heated through. Add the remaining French Fried onions just before serving.
I recommend refrigerating leftovers rather than freezing this casserole. This creamy sauce and green beans may change texture after thawing, and the French fried onions will lose their crunch.
What to Serve with Crock Pot Green Bean Casserole
- Smoked Turkey Breast
- Smoked Spiral Ham or Pulled Ham
- Serve alongside other holiday favorites like corn casserole, creamy baked mac n cheese, Maple Brussels Sprouts with Bacon and sweet potato casserole.
More Green Bean Recipes
Made this recipe? Let me know!
Recipe
Crock Pot Green Bean Casserole
Equipment
- 1 Crock Pot
Ingredients
- 3 cans 14.5 oz Green Beans rinsed and drained
- 2 cans 10.5 oz Cream of Mushroom Soup
- ⅓ cup Milk
- ½ teaspoon Salt
- ½ teaspoon Pepper
- 1 teaspoon Garlic Powder
- ¾ cup Cheddar Cheese shredded
- 6 oz French Fried Onions
Instructions
- Mix the Sauce. In a medium bowl, whisk together the cream of mushroom soups, milk, salt, and pepper until smooth and well combined. 2 cans 10.5 oz Cream of Mushroom Soup ⅓ cup Milk ½ tsp Salt ½ tsp Pepper 1 tsp Garlic Powder
- Stir in the Green Beans. Rinse and drain the canned green beans well. Gently fold them into the soup mixture until evenly coated. 3 cans 14.5 oz Green Beans
- Mix in the French Fried Onions and Cheese. Stir in half the French's Onions and the shredded cheddar cheese, distributing them evenly throughout the casserole. 6 oz French Fried Onions ¾ cup Cheddar Cheese
- Add to the Crock Pot. Spay the inside of your slow cooker with nonstick cooking spray. Spread the green bean mixture evenly across the bottom. Cover and cook on LOW for 2-3 hours or on HIGH for 1-3 hours, until heated through.
- Add the Remaining Onions: Remove the lid and sprinkle with the remaining French's Fried Onions over the top just before serving. This gives the casserole that classic crunchy finish.
Notes
- Rinse the Green Beans: Rinse the canned green beans under cool water and drain them well before adding them to the slow cooker. This helps remove the canned flavor and will prevent excess liquid from making your casserole watery.
- Use Freshly Grated Cheese: Grate your cheddar cheese from a block for the best melting and creamy texture.
- Save some French Fried Onions for the End: Stir half of the French's fried onions into the casserole and reserve the rest for the topping for the classic crunch.
- Don't Overcook the Casserole: Since the canned green beans are already cooked, you mainly need to heat the casserole and allow the cheese to melt.
- Spray the Slow Cooker: Lightly coat the inside of your Crock Pot with nonstick cooking spray before adding the mixture. This will make cleanup easier.
Storage
- Refrigerator: Allow leftover Crock Pot Green Bean Casserole to cool, then transfer it to an airtight container and refrigerate within 2 hours. Enjoy within 3-4 days.
- Reheating: Reheat individual portions in the microwave until heated through. For larger portions, transfer the casserole to on oven-safe dish, cover with foil, and warm at 350°F until hot.
- Make Ahead: Mix the green beans, cream of mushroom soup, milk, seasonings, and cheese ahead of time and refrigerate. For best texture, wait to add the French fried onions until cooking or serving. Allow extra cooking time if starting with a chilled mixture.
Comments
No Comments