Slow Cooker Green Bean Casserole is a staple for Thanksgiving and Christmas. My recipe follows the classic recipe but made in the slow cooker.
My family can not go without the Green Bean Casserole. It’s pretty much the best side dish for Thanksgiving or Christmas (well, besides the slow cooker mashed sweet potatoes and slow cooker stuffing).
This recipe for Slow Cooker Green Bean Casserole makes a ton. When I make this for Thanksgiving, it feeds about 15, with lots of leftovers. I think this recipe will serve up to 20 people.
How to make Green Bean Casserole in the Crock Pot:
My recipe is very close to the original green bean casserole recipe from Campbell’s but enough to feed a crowd. Though, I skip the soy sauce in my recipe.
- Green beans – I use canned
- Cream of mushroom soup – 3 cans in this recipe, this makes for a very saucy casserole
- Milk – This helps thin out the soup
- French Fried Onions – These are what make the dish. Be sure to see my tip on how to brown them.
- Seasonings – Just pepper and onion powder. No salt needed, the green beans and cream of mushroom soup have PLENTY of salt added.
How long do I cook?
- Place the lid on the slow cooker.
- Cook on HIGH for 2.5 hours without opening the lid during the cooking time.
How can I brown the French fried onions without an oven?
- Place the onions in a dry skillet set to medium-high heat on the stove-top.
- Use a spoon and stir around the onions, for about 3 minutes or until browned.
- Sprinkle over the green bean casserole and serve!
Can I use fresh or frozen green beans instead of canned?
- Use 10 cups fresh (trimmed and cut) or frozen green beans instead of canned.
- Cook for 3.5 on high or until the green beans are tender.
What other green bean sides can I make in the slow cooker?
- Slow Cooker Cheesy Green Bean Casserole
- Slow Cooker Green Beans and Bacon
- Slow Cooker Green Beans and Potatoes
- Slow Cooker Bacon Green Bean Casserole
How long can I keep this on the warm setting after cooking?
- You can keep this on the warm setting for 3 hours.
- Though keep an eye on it and make sure the edges aren’t scorching, stir or turn off if the edges are getting too hot.
More holiday side dishes we can’t live without:
- Slow Cooker Candied Yams
- Slow Cooker Cranberry Sauce
- Slow Cooker Mashed Potatoes
- Slow Cooker Acorn Squash
- Slow Cooker Butternut Squash
- Slow Cooker Stuffing
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Slow Cooker Green Bean Casserole
Equipment Needed:
Ingredients:
- 31.5 oz. cream of mushroom soup (three – 10.5 oz cans)
- 1/2 cup milk
- 1/8 tsp black pepper
- 1/8 tsp onion powder
- 145 oz. green beans (Ten – 14.5-oz cans; drained)
- 12 oz. French's French Fried Onions (Two – 6-oz canisters)
- non-stick cooking spray
Instructions:
- Spray the slow cooker with the non-stick cooking spray if desired.
- Add the drained green beans to your slow cooker.
- In a medium-size bowl, whisk the cream of mushrooms soup, milk, black pepper, and onion powder until smooth.
- Pour the soup mixture over the beans. Add half (one canister) of the french friend onions. Stir gently.
- Place the lid and cook on HIGH for 2½ hours.
- Brown the remaining canister of French fried onions in a skillet on the stove top. Set the skillet to medium high heat, stir the onions around until brown (about 3 minutes).
- Sprinkle the onions over and serve. (If you are traveling, you can brown your onions at home then add them to the slow cooker right before serving).
How to Video:
Sarah’s Notes:
- Use 10 cups fresh (trimmed and cut) or frozen green beans instead of canned.
- Cook for 3.5 hours on high or until the green beans are tender.
- Remove the slow cooker insert from the heating element and place it in the oven WITHOUT the lid.
- Cook for 10 minutes at 350°F or until the onions are browned.
- OR place the onions in a small dish in the oven for 10 minutes or until browned, then sprinkle over the casserole.
Nutrition Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Terrie says
What other soup can you use instead of the cream of mushrooms?
JenTruckee says
Cream of celery or cream of chicken would work too.
Janet S says
Cream of onion too!
Linda Kelty says
Would french cut green beans work instead of the cut green beans?
Sarah Olson says
I don’t see why not! Just drain them very well. 🙂
Dixie Batchelor says
I cook off my fresh canned beans for about 1 1/2 hours in about a 1T. of salt and just enough water to cover the beans, before I put all ing. in the crockpot.
Katrina says
If I make this recipe with fresh green beans instead of canned, do I need to cook the green beans first before putting them in the crockpot?
Sarah Olson says
Hi Katrina, I have never made this with fresh green beans. Has anyone tried this recipe with fresh green beans?
Yvonne [Tried and Tasty] says
You know, I’ve never really been a fan of green bean casserole.. but this recipe just may change my mind. It looks perfect!!!
Pam says
Can you use fresh green beans instead of canned?
Sarah Olson says
I’ve never tried this recipe with fresh ones, I bet it would be good!
Erin says
I used fresh green beans last year and will NEVER go back to canned for this casserole. It made all the difference in the world!
Kristie says
How many pounds of fresh green beans did you use for this recipe? I stopped using can stuff and I would like to do this recipe for Christmas dinner 🙂 Thank you!
Sarah Olson says
Hi Kristie! I hope someone else who stops by this post could answer this. I’m a fan of canned so I have never tried this recipe with fresh. It would be quite a bit, I do know that. 🙂
Yadha says
I haven’t made green bean casserole in the crockpot but I do use a recipe exactly like this one but not as large in the oven…. It calls for canned great beans and I use fresh.. All I do is add up the ounces for the canned and I figure out how much frozen green beans that would be:-) It works great:-)
Jen says
I love how easy this is and that it feeds a crowd AND frees up the oven and stove!
Rachael Yerkes says
I bet browning it just before serving made a difference! Smart girl. Yummy
Sheena @ Hot Eats and Cool Reads says
Such a time saver making these in the slow cooker! Great recipe!
Mary Ellen says
I’ve never mixed in a can of the french onions before, that sounds like a great idea!
Amanda says
I make it just like this but add a cup or two of shredded mozzarella. It adds just a bit of richness and is soooo tasty!
Darlene Gurley says
I will be using my crock pot alot over the holidays
Mary L says
Will this recipe still taste as good if I make it for (i.e cut in half?) for 10. How do I adjust the servings?
Sarah Olson says
Yes it would work just fine. Cut the entire recipe in half. Just use half a container of onion topping inside, and add the other half at the end.
Jen says
To cut in half is time 1hr 20min?
Sarah Olson says
I’m thinking 1 hour 45 min- 2 hours.
Shelly Nerby says
So you only use 1/2 cup milk for the whole recipe that serves 20?
Sarah Olson says
yes, a half cup is just enough to make the soup into a sauce. When the green beans cook, they will add a little liquid to the sauce. This amount of milk works well for this recipe.
Tina says
Sauteed an onion & bacon and added folded in with others. I will let y’all know what my bunch thinks of it!
Sarah Olson says
Sounds great!