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Crockpot Green Bean Casserole with Canned Soup

Fresh green beans (frozen and canned work great too!) simmer with canned cream of chicken and cream of mushroom soup, then get topped with crispy fried onions in the slow cooker. No bacon or ham required — my version is a vegetarian-friendly side dish that's fancy enough for Thanksgiving and Christmas, but easy enough for weeknight meals, too! Yields 8 servings.
Course Side Dish
Cuisine American
Diet Vegetarian
Keyword crockpot green bean casserole, crockpot holiday green bean side dish, crockpot holiday side dish, easy make-ahead green bean casserole, slow cooker green bean casserole
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 8
Author Pamela Reed

Ingredients

  • 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.

Notes

You can also use frozen or canned green beans. Instead of using 3 pounds fresh green beans use (3) 16 ounce bags frozen cut green beans, or (4) 14 ounce cans cut green beans (drained). If you are using frozen green beans I recommend thawing them first.