Slow cooker green bean casserole with tender beans, creamy sauce, and crispy fried onions — effortless comfort food. Great for Thanksgiving, Christmas, or weeknight meals.
Crockpot Green Bean Casserole
Let’s close our eyes. Think about what the table looks like during the holidays filled with comfort food. There’s always bread machine fluffy dinner rolls. My childhood favorite Amish Potato Stuffing. My no fuss super easy mashed potatoes. And of course there needs to be green bean casserole!
Free up the oven during the holidays with this Crockpot Green Bean Casserole recipe. It turns out amazing and is one less dish to worry about. Every Thanksgiving, we have to have the classic green bean casserole on the menu. I mean, is it really Thanksgiving without it?
My recipe follows the classic, comforting recipe but made in the slow cooker. My family cannot go without this green bean casserole; it’s pretty much the best side dish for any holiday. This recipe works perfectly with fresh, canned, or thawed frozen green beans, and I’ve provided directions for all options in the recipe card. The best part is I can mix everything up right in the slow cooker, cover it, and then top with extra French fried onions for that crunch we love! Enjoy a delicious, hassle-free green bean casserole!
Cooking tip: If you’re serving this at a potluck, leave the lid off the crockpot so the fried onions remain crispy and don’t turn soggy!
Fresh green beans are best, but…
I’m a gardener, so naturally I’ll tell you—nothing beats fresh green beans in this recipe. But hey, if you’ve got frozen or canned on hand, they’ll still get the job done too! Instead of using 3 pounds fresh green beans, use (3) 16-ounce bags of frozen cut green beans or (4) 14-ounce cans of cut green beans (drain them first). If you are using frozen green beans I recommend thawing them first.
How to Make Green Bean Casserole in a Slow Cooker
Place the green beans, cream soups, milk, Parmesan cheese, garlic powder, onion powder, salt, pepper, and half of the fried onions into the crockpot. I’m using a 6 quart crockpot.
Stir until well combined.
Cover and cook on LOW for 4 hours.
Once done, remove the lid and sprinkle the remaining fried onions on top.
Serve and enjoy! Tip: After serving, keep the lid off the crockpot to help the fried onions stay crispy.
Storing Leftovers
Allow the casserole to cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 4 days. Heat in a microwave-safe dish in 30-second intervals, stirring between each. Add fresh fried onions on top for extra crunch.
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Crockpot Green Bean Casserole with Crispy Fried Onions
PrintIngredients
- 3 pounds fresh green beans ends trimmed (want to use canned or frozen green beans? Look at the notes below)
- 1 (10.5 ounce can) cream of chicken soup
- 1 (10.5 ounce can) cream of mushroom soup
- 2/3 cup milk
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 (6 ounce container) French’s fried onions
Instructions
- Add green beans, cream soups, milk, Parmesan cheese, garlic powder, onion powder, salt, pepper and HALF of the container of fried onions to the crockpot. Mix it all together.
- Cover and cook on LOW for 4 hours. When done, remove the lid and sprinkle the remaining fried onions on top. Serve and enjoy! Tip: After serving, leave the lid off the crockpot so the fried onions remain crispy.
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