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.
Morgan Buchanan says
I’ve made this the past two years for Thanksgiving and it’s always a hit! I make it just like the recipe says! Sooo amazing!!
Sarah, I did have one question… This year we are traveling quite a ways for Thanksgiving and was thinking to avoid getting up super early to make this. Could I just let it cook in the crockpot overnight on low?
Sarah Olson says
I think that would be too much time. Maybe 5 hours on low would be the most it should go.
Renee says
Has anyone used frozen green beans?
Jo Hilliard- "Granny Jo" says
I have cooked this casserole for many years and in many ways.(I’m 65 and have been cooking since I was 13.) Lately, I use fresh sliced mushrooms sautéed with sliced green onions (white and green parts) and do not use the fried onion rings-too much fat!. Sometimes all sautéed with bacon. You could use leeks or shallots and I always add some fresh chopped garlic because we love garlic at my house. I also use some panko bread crumbs mixed with grated parmesan cheese and a little melted butter for the topping. Instead of milk I use reduced salt chicken broth. I prefer to use fresh green beans that are parboiled for a tender crisp stage and then mix up all the other ingredients first and gently fold in the beans so they don’t get broken. In a pinch, I use canned beans, but drain them well to remove some of the salt. You can also just cover the top with your favorite cheese. I have used frozen green beans but they have to at least be unthawed in the microwave first. I usually use the oven but I am going to use the crock pot this Turkey Day!
Sarah Olson says
Great additions Jo! Cheese and garlic sound so good!
betty babb says
I’m so glad I have found your site…love reading and sharing recipes that are good, but simple to make! I do have one issue….I don’t know if it is the font you have chosen to use or the color of your sites print….but it is very straining on the eye….suggestions that would help me to improve this?
Sarah Olson says
The only thing I can think of is if you can get the print of your browser to show larger. For mine on internet explorer I can adjust it on the top right tab to 125% and that helps.
Bob Pickens says
I wanted you to know I made this for an office potluck last week. It was so easy and was a big hit. We only have two microwaves in our office, so this was an ideal solution to keep the food warm. Thank you for sharing this recipe.
P.S. Most of the women in my office thought my wife made this dish 🙂
Sarah Olson says
I’m so happy to hear that Bob! 🙂 Thanks for letting me know who it worked for you.
Shala says
Silly question…do you really use 10 cans of green beans or is that a typo?! Thanks, can’t wait to try this!
Sarah Olson says
Yes 10! It serves 20, but this could easily be cut in half if you aren’t serving so many. 🙂
kscems1952 says
Thank you VERY MUCH for including the size of the slow cooker in your recipe. We have a gazillion of them to choose from so this is a HUGE help.
Tonya says
If you use frozen green beans from a bag do you need to increase the cooking time because the quantity is a lot larger in this recipe than in the video someone posted a link to? Thanks
Sarah Olson says
I have never used frozen. But I would assume it would take much longer to cook since they are frozen and raw. I think the video said 5 hours on Low? That might be right even if you used a more than the video used.
Yasha Beagley says
When I use frozen I Cooke them up a bit and then I use them…. It turns out great for the oven and should work well with this.. It only takes a few minutes:-)
lindsey says
I am making this for a holiday party and won’t have an oven available, will the onions cook on top in the crockpot or should I leave them out?
Sarah Olson says
What if you browned them at home on a sheet tray and brought them to sprinkle on top. The crock pot won’t help those onions, it may make them soggy if they aren’t browned.
Janet S says
Great idea using the slow cooker! I have gluten free in my crowd so I plan on cooking the onion rings in my toaster oven and serving on the side. Everyone happy :0)
Jamie says
The “cream of” soups have gluten in them what do you use instead?
Leah says
Progresso makes a gluten free cream of mushroom soup or you can make your own. I’m using the progresso one!
Sarah Olson says
Janet, just a reminder, cream of mushroom soup has gluten in it.
Christine says
Can I transfer the casserole to a different serving platter before putting in the oven?
Sarah Olson says
Yes that would work fine. 🙂
Carol says
I want to use frozen cut green beans. Do I need to cook them first? If so, how long?
Ellen From Az says
I had same question, thought yes just dump them in but Googled to be sure..yep, here’s a video….http://allrecipes.com/video/5229/slow-cooker-green-bean-casserole/