This Slow Cooker Green Bean Casserole recipe is a classic holiday creamy side dish mixed with mushroom soup and topped with crispy onions.
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!
Sabrina’s 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.
Recipe Card
Ingredients
- 3 cups French's French Fried Onions (divided)
- 21 ounces cream of mushroom soup (2 cans)
- 12 ounces evaporated milk (1 can)
- 2 tablespoons flour
- 1/2 teaspoon coarse ground black pepper
- 1/2 teaspoon garlic salt
- 3 pounds green beans , cut in half
- 8 ounces crimini 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
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Table of Contents
About this Recipe
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!
Chef’s Note: Fresh vs. Frozen vs. Canned Veggies
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 of green beans when drained), but the reason I chose frozen is that they are more structurally sound than the canned variety. Canned have a softer texture from a longer cooking time before they are canned. 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.
Key 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 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 a note to cut the onions up smaller before breading and frying.
How to Store
- 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, the green beans 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 casserole in the freezer for up to 3 months.
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More Delicious Holiday Sides
Do you mean cover the lid or put the towel under the lid?
when using frozen french cut green beans do you thaw first.
Yes thaw first.
We were not a fan of this recipe. The towel also didn’t keep the onions crispy for us, they ended up soggy.
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!
Made this for Thanksgiving and it was a hit and also SUPER simple!
Thanks for coming back to let me know, Eden. I really appreciate the 5 stars.
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!
I’m glad you found it so helpful. Thanks for the 5 stars.
mmmm…this sounds incredibly delicious!! My family would LOVE it!
I hope you all enjoy it.
Can u use canned green beans?
Do the onions come out crunchy?
You can absolutely swap the green beans in this recipe, aim for 48 ounces. And yes the onions should come out crunchy.
When do you add flour? Also recipe is 2 cans soup, but notes discuss 3.
You mix the flour in step 1, and you use 2 cans of soup. Hope this helps!
How many bags of frozen green beans do you use?
You’ll want a total of 48 ounces of green beans so it would depend on the size of the package. Hope this helps.