Easy Crock Pot green bean casserole served in a bowl

Easy Crock Pot Green Bean Casserole

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introduction

This slow-cooker green bean casserole is easy to make and needs little hands-on time. It uses canned green beans and a creamy mushroom sauce so it works well for busy days and holidays. For a classic take on green bean casserole, see this Campbell’s green bean casserole recipe to compare traditional flavors.

why make this recipe

Make this recipe when you want a warm, creamy side without fuss. The slow cooker keeps the dish hot and lets the sauce become smooth. It frees oven space and is simple for family meals or potlucks. If you want a quick, no-fuss casserole idea, check a similar easy green bean casserole for more tips.

how to make Easy Crock Pot Green Bean Casserole

Work in simple steps: drain the beans, mix the sauce, layer the ingredients in the slow cooker, and cook until hot and bubbly. Add the final fried-onion topping at the end and crisp it in the oven if you want extra crunch. The oven step is optional but gives the best texture.

Ingredients :

  • 4 (14.5-ounce) cans cut green beans, drained
  • 2 (10.5-ounce) cans condensed cream of mushroom soup
  • 1 cup whole milk
  • 1/2 cup sour cream
  • 1 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 2 tablespoons low-sodium soy sauce
  • 1 (6-ounce) can crispy fried onions, divided
  • Optional: 1 cup shredded cheddar cheese
  • Optional: 1/4 cup vegetable broth
  • Cooking spray or unsalted butter

Directions :

  1. Prepare Ingredients — Thoroughly drain green beans. In a large bowl, whisk together cream of mushroom soup, milk, sour cream, black pepper, garlic powder, onion powder, and soy sauce until smooth. Set aside 1 to 1.5 cups of crispy fried onions for topping.
  2. Assemble Casserole — Lightly grease a 6-quart or larger slow cooker. Layer half of the drained green beans, half of the creamy soup mixture, half of the reserved crispy fried onions (approx. 1/2-3/4 cup), and half of the optional shredded cheese in the slow cooker. Repeat layering with the remaining green beans, soup mixture, crispy fried onions, and optional cheese.
  3. Slow Cook — Cover and cook on LOW for 3-4 hours, or on HIGH for 1.5-2 hours, until hot, bubbly, and the sauce is thick and creamy. If too thick, stir in 1/4 cup vegetable broth and cook for an additional 15-20 minutes.
  4. Add Final Topping (Recommended Oven Method) — Evenly sprinkle the remaining 1 to 1.5 cups of crispy fried onions over the hot casserole. If your slow cooker insert is oven-safe, transfer it to a preheated 375°F (190°C) oven and bake for 10-15 minutes until onions are golden brown and perfectly crispy. (Alternatively, if insert is not oven-safe, carefully scoop casserole into an oven-safe dish before baking.)
  5. Add Final Topping (Slow Cooker Method) — Alternatively, after sprinkling the remaining crispy fried onions, replace the slow cooker lid and cook on HIGH for 15-30 minutes until onions are heated through and softened slightly (they will not be as crispy as the oven method).
  6. Rest and Serve — Turn off the slow cooker or remove from the oven. Let the casserole rest for 10-15 minutes before serving. Enjoy your delicious homemade Easy Crock Pot Green Bean Casserole!

how to serve Easy Crock Pot Green Bean Casserole

Serve warm as a side with turkey, ham, chicken, or roast. Spoon onto plates next to mashed potatoes or stuffing. Garnish with extra fried onions or a sprinkle of fresh parsley for color.

how to store Easy Crock Pot Green Bean Casserole

Cool the casserole to room temperature, then cover and place in the fridge. It keeps for 3–4 days. Reheat in a low oven (about 325°F / 160°C) until hot, or warm in the microwave in short intervals, stirring in between.

tips to make Easy Crock Pot Green Bean Casserole

  • Drain the canned beans well so the sauce is not watery.
  • Reserve the crispy onions for the end so they stay crunchy.
  • If you like more flavor, add a splash of Worcestershire or a little grated onion.
  • For a richer taste, use whole milk and the optional cheddar.
  • For more recipe ideas and a different style, try Paula Deen’s green bean casserole for inspiration.

variation (if any)

  • Fresh or frozen green beans: blanch before adding and reduce cook time.
  • Make it vegetarian: use vegetable broth and mushroom soup labeled vegetarian.
  • Add cooked bacon or toasted almonds for extra texture and flavor.

FAQs

Q: Can I use fresh green beans instead of canned?
A: Yes. Blanch fresh beans until tender-crisp before layering. Reduce slow-cook time if beans are already soft.

Q: Can I prepare this ahead of time?
A: Yes. Assemble in the slow cooker insert, cover, and refrigerate up to 24 hours. Cook when ready, adding a little extra time if cold.

Q: How do I keep the fried onions crispy?
A: Add most of the onions at the end and crisp them in the oven. If you must add them in the slow cooker, expect softer onions.

Q: Can I freeze this casserole?
A: You can freeze the cooked casserole in an airtight container for up to 2 months. Thaw in the fridge and reheat in the oven for best texture.

Q: Do I need to add salt?
A: The soup and soy sauce add salt. Taste before adding extra salt and adjust as needed.