Crispy, creamy Crockpot Green Bean Casserole is beyond easy. It’s just as tasty as the original oven-baked classic!
Crockpot Green Bean Casserole is a slow cooker version of one of my favorite dishes – and you can make this version before any guests arrive! For more must-make holiday side dishes, try Traditional Stuffing, Homemade Cranberry Sauce, and the BEST Mashed Potatoes.
It’s Just as Good in the Slow Cooker!
We are big fans of Green Bean Casserole in our home. We stock up on fried onions so we can have it several times throughout the year!
I love having the option to cook this in a slow cooker. It allows more room in the oven for baking other items, and it’s as easy as dumping in the ingredients, and letting it do its thing. Perfect for Thanksgiving!
To achieve that crispy top, just pop it in the oven for a few minutes and you’re good to go.
This Crockpot Green Bean Casserole was super easy, and just as good as a baked casserole!
Minutes to prep
COMBINE. Add the green beans to the crock pot. In a medium bowl, mix together the cream of mushroom soup, milk, parmesan cheese, salt, and pepper.
Pour the soup mixture over the green beans and stir to combine. Stir in half of the French-fried onions.
COOK. Cover and cook on low heat for 4 hours. Just before serving, sprinkle with the remaining French-fried onions.
Crispy top. To top the casserole with crisp french fried onions, preheat the oven to 350°F. Spread half of the fried onions on a baking pan, bake for 5 min. Sprinkle the onions on top of the casserole when it’s done cooking.
Crock Pot Tips
- Preheat the crockpot while gathering the ingredients.
- Low heat is about 200°F. One hour on high equals about two hours on low.
- Use the right size crock pot. The beans should fill the pot between ½ and ¾ of the way.
- Avoid removing the lid. It takes 20 minutes for the pot to return to the set temperature.
This is a pretty simple, classic recipe, and is delicious as is. However, you can easily change it up! Here are a few ideas:
- Add crumbled bacon or shredded cheese to the top.
- Replace the parmesan with another cheese, such as Mozzarella.
- This recipe calls for frozen green beans, but you can use fresh green beans or drained canned beans.
- Try Cream of Celery soup, Cream of Chicken soup, or one of my favorites – Cream of Chicken & Mushroom soup.
NOTE: Typically 1 can of green beans is about 14.5 oz which is about 8 oz frozen beans, or ¾ lb fresh. For this recipe you’ll need 2 ½-3 lb fresh or 24-32 oz frozen beans.
Make ahead of time. Prep this casserole ahead of time, but don’t add the french fried onions on top. Cover the casserole and keep in the fridge. When you’re ready, heat the casserole in the crock pot, and add the onions as directed in the recipe.
Keep warm. After cooking, this casserole can be left in the slow cooker on warm for up to 2 hours.
STORE leftover casserole in an airtight container in the fridge for up to 3 days.
Reheat in the microwave, or oven. To crisp up the french fried onions, place the leftovers under the broiler for a couple of minutes.
For More Veggie Sides, try:
- Cauliflower Casserole
- Yellow Squash Casserole
- Creamed Corn
- Crock Pot Scalloped Potatoes
- Best Mashed Potatoes
- Brown Sugar Glazed Carrots
Crockpot Green Bean Casserole Recipe
- 2 16 ounce packages frozen green beans
- 2 10.75 ounce cans cream of mushroom soup
- 2/3 cup milk
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 6 ounce French-fried onions divided
- Add the green beans to the crock pot. In a medium bowl, mix together the cream of mushroom soup, milk, parmesan cheese, salt, and pepper. Pour the soup mixture over the green beans and stir to combine. Stir in half of the French fried onions.
- Cover and cook on low heat for 4 hours. Just before serving, sprinkle with the remaining French-fried onions.