Slow Cooker Green Bean Casserole

Slow Cooker Green Bean Casserole is a classic holiday creamy side dish with mushroom soup topped with crispy onions. Save the oven space and no dry green beans!

Thanksgiving is fast approaching and Green Bean Casserole is one of the most popular recipes on the site right now. This crockpot version of green bean casserole can be an added option to your arsenal of Holiday Recipes for you to choose from!

Slow Cooker Green Bean Casserole

SLOW COOKER GREEN BEAN CASSEROLE

We’ve all had Green Bean Casserole that stayed in the oven a bit too long. All the French’s Fried Onions in the world can’t save those green beans. This Slow Cooker Green Bean Casserole recipe is here to save the day for your poor green beans.

Slow Cookers (aka crockpots) are a beautiful thing because they preserve the moisture inside the container which means your sauce can’t go dry.

I get a lot of emails from readers who are looking to make more of their holiday meals in the slow cooker. I am a huge fan of this! In fact last year during Christmas one of the most popular recipes on the site was Ultimate Slow Cooker Pot Roast for all the people who didn’t want to make a turkey or a prime rib.

I’m all for easier, hands off, holiday meals!

Slow Cooker Green Bean Casserole

Fresh vs. Frozen vs. Canned Green Beans

Classic Green Bean Casserole contains canned green beans. You can absolutely swap the green beans in this recipe with 8-10 cans of green beans (aim for 48 ounces green beans when drained), but the reason I chose frozen is because they are more structurally sound than the canned variety. Canned have a softer texture from a longer cooking time before they are canned. 

My frozen green beans were flash steamed for just 60 seconds before freezing which means they’ll hold up well to a longer cooking time.

Fresh green beans are also a delicious option but they’re more labor intensive as you have to clean and trim them.

If you somehow made it onto this page and you’ve decided you hate green beans after all, you can also make this recipe using Brussels Sprouts (halve them first), broccoli or cauliflower.

MORE DELICIOUS HOLIDAY SIDE DISHES:

HOW TO MAKE CROCKPOT GREEN BEAN CASSEROLE

  1. Mix the mushroom soup, 1 cup fried onions, evaporated milk, black pepper, garlic salt in a measuring cup with a whisk.
  2. Add the green beans and mushrooms to your slow cooker
  3. Add the sauce mixture and toss well.
  4. Cover and cook on high for 2 hours.
  5. Add the remaining onions to the top of the casserole.
  6. Cover the top of the slow cooker insert with a clean cloth kitchen towel.
  7. Cook on high an additional 45 minutes (the towel prevents the onions from getting soggy).

Crockpot Green Bean Casserole Ingredients

Cream of Mushroom Soup:

The recipe calls for two cans of Cream of Mushroom Soup. You can use the pre-made variety or you can use my Homemade Condensed Cream of Mushroom Soup Recipe in place of this.

I also add in about 1 cup of chopped crimini mushrooms for a heartier mushroom gravy flavor. This is optional but very delicious.

French’s Fried Onions:

French’s Fried Onions are a classic and traditional topping for green bean casserole recipes. A perfectly delicious option but if you are looking for a homemade topping you can use the recipe for my Tony Roma’s Onion Loaf Recipe. Just make note to cut the onions up smaller before breading and frying.

 

HOLIDAY MAIN DISH RECIPES

HOW TO SERVE AND STORE CROCKPOT GREEN BEAN CASSEROLE?

    • Serve: Don’t leave Green Bean Casserole out at room temperature for longer than 2 hours at room temperature.
    • Store: As long as you keep it in a sealable container or plastic wrap, Green Bean Casserole will stay good for up to 4 days. The fried onions will become soggy so it is best to garnish with new fried onions upon reheating.
    • Freeze: You can keep your Green Bean Casserole in the freezer for up to 3 months. 

Plate of Crockpot Green Bean Casserole

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Slow Cooker Green Bean Casserole

Slow Cooker Green Bean Casserole is a classic holiday creamy side dish with mushroom soup topped with crispy onions. Save the oven space and no dry green beans!
Yield 12 servings
Prep Time 5 minutes
Cook Time 2 hours 45 minutes
Total Time 2 hours 50 minutes
Course Side Dish
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 3 cups French's French Fried Onions , (divided)
  • 2 cans cream of mushroom soup , (10 ¾ ounce cans)
  • 1 can evaporated milk
  • 2 tablespoons flour
  • 1/2 teaspoon coarse ground black pepper
  • 1/2 teaspoon garlic salt
  • 3 pounds green beans , cut in half
  • 8 ounces sliced mushrooms , chopped, (optional)

Instructions

  • Mix 1 cup of the fried onions, mushroom soup, evaporated milk, flour, black pepper, garlic salt in a measuring cup with a whisk.
  • Add the green beans and mushrooms to your slow cooker, then add the sauce mixture and toss well.
  • Cover and cook on high for 2 hours.
  • Add the onions to the top of the casserole, cover the top of the slow cooker insert with a clean cloth kitchen towel and cook on high an additional 45 minutes (the towel prevents the onions from getting soggy).

Nutrition

Calories: 202kcal | Carbohydrates: 21g | Protein: 7g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 11mg | Sodium: 613mg | Potassium: 453mg | Fiber: 3g | Sugar: 7g | Vitamin A: 853IU | Vitamin C: 15mg | Calcium: 121mg | Iron: 2mg
Keyword: crockpot green bean casserole, slow cooker green bean casserole

Crockpot Green Bean Casserole

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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Comments

    1. Did you find the towel absorbed a lot of steam? Was it a thinner towel? If it absorbed steam and your onions were still soggy the towel may not have been thick enough. I’m sorry it didn’t turn out as you’d hoped for. I hope you still had a delicious Thanksgiving dinner!

  1. I had never even considered making a green bean casserole in the crockpot before this weekend! This is a game changer — freed up my oven! Thank you!

    1. You can absolutely swap the green beans in this recipe, aim for 48 ounces. And yes the onions should come out crunchy.