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
Want to make more magic in your crockpot? Stay up to date and subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest and YouTube.
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.
Sydney R. says
Hello! If I half this recipe will it still take the same amount of time to cook?
Sarah Olson says
I think it will take about 2 hours on high.
Renee says
Hello. Can I make this two Days prior and then reheat in oven? If so whats best way to do it.!?
Renée
Sarah Olson says
There is no need to cook this twice, you could make it two days ahead of time and put in fridge. Then cook in slow cooker or in oven.
Linda says
When reheating in oven after being in fridge for two days, how much time is needed to be ready to serve?
Sarah Olson says
Hi Linda. I have done this before. I would do 3.5 hours on high and gently stir once towards the end.
Patricia says
How can I use frozen green beans?
Kaylynn says
I’m making this for a schools friendsgiving and planned on making this at home the night before. How would I go about with heating it up before we serve it?
Sarah Olson says
Don’t cook it the night before (you can get it ready though and put in the fridge. Can you slow cook for the amount of time the recipe says before taking it in? (set an early alarm if needed).
Lizzy says
It wasn’t bad, but not how I wanted to to taste. Very bland, needs way more seasoning than listed above. Once I added my own, it tasted better.
Maggie says
Can I use fresh string beans instead of canned?
Sarah Olson says
Yes!
Joann says
You state…..set the cooker on warm until ready to serve.
When you serve, do you turn cooker off? Leave on warm? Do you leave casserole in the same heating element when you serve?
Sarah Olson says
You can keep it on warm. Just keep an eye on it.
Sonya Battersby says
So we are camping this year for Thanksgiving and its why I searched for a crock pot recipe, has anyone done this without final step of putting it in oven with the onions? I myself think the onions are great with out being cooked. what are your thoughts?
Sarah Olson says
A new thing I just started doing is browning them in a skillet right before serving.
Your Majesty says
Great idea, Sarah Olson! I think I’ll do that for my hub’s office Christmas Dinner. He signed me up for green beans, and I refuse to make plain old beans.
Colleen says
I need to travel about 1hr and 45 min to our Thanksgiving Day destination. Do you think this would still cook well if I got everything in the crock pot-traveled with it and then turned it on?
Sarah Olson says
Yes! I plan to do the same. I’m going to make mine the night before and put in the fridge until we travel. Nothing is that perishable.
Joshua says
What can I do if I only have a 4 quart crock pot?
Sarah Olson says
I would cut the recipe in half? The measurements don’t need to be exact, it always turns out no matter what measurements I use.
Cassandra says
I don’t like cream of mushroom soup, so I found a recipe that substitutes sour cream. Work that work with the crockpot? Or would i need to add more milk?
Barbara says
I’m allergic to mushrooms, can I substitute the cream of mushrooms for cream of celery.
Sarah Olson says
Yes, I think that would work great.
Rena Loe says
I’ve also heard of cream of bacon soup being used instead too
Sally says
Instead of putting the crockpot insert into the oven to brown the french fried onions I would put them in a separate pan in the oven, and after browning… then sprinkle them onto the casserole in the crockpot. Less chance of causing the insert to crack by placing it into the oven.
Sarah Olson says
Great tip! Thank you!