The only thing better than green bean casserole is a Crockpot green bean casserole! This slow cooker version of that quintessential holiday side dish is every bit as delicious as a traditional casserole, but frees up much-needed oven space. Prep it early in the day and save yourself a little of that last-minute frenzy!
What Makes This Recipe So Good
- If you’re anything like my family, your holiday meals aren’t complete if there’s not a big bowl of creamy green bean casserole topped with crispy, crunchy fried onions on the table. I mean, it’s tradition! I love a good green bean casserole as much as they do, but I don’t always have the time to devote valuable oven space to it. This Crockpot green bean casserole totally saves the day, though, freeing up my oven for other high-priority, non-negotiable holiday dishes without sacrificing a classic side, which keeps everyone happy.
- This version is every bit as delicious as the classic green bean casserole you typically expect to be in a Thanksgiving or Christmas spread. Creamy and rich and savory and tender, with that dreamy crunch and oniony flavor. You only need 5 ingredients to make it, and I’m willing to bet you’ve probably got most or all of them on hand right now.
- I love, love, love that I can prep this casserole early in the day before all the chaos really ramps up. I just throw everything in the Crockpot, mix it up, and then refrigerate it until I’m ready to start cooking it. One less thing I have to stress about last minute when I’m also scrambling to get the kids dressed and keep the turkey moist and stop the rolls from burning and put the finishing touches on dessert and, and, and. I’ll take it.
- If you want to cook the casserole early, you can keep it in the Crockpot on the warm setting until you’re ready to serve it. Just don’t leave it on warm for longer than 3 hours, and make sure you check on it pretty often. If it sits untouched on the heat too long, it’ll start to burn around the edges. Don’t panic, though – just give it a stir or turn off the slow cooker and as long as you caught it in time, there’s no harm done.
- I personally found that the onions crisp up perfectly with the method outlined below, but if you’d rather brown the onions before you put them on top of the casserole, you’ve got two options. 1) Give them a quick spin with a little butter in a skillet over medium heat. Just be careful not to burn them! They brown up pretty quickly. 2) Spread them across the top of the casserole and then place the Crockpot insert (uncovered!) under the broiler – but ONLY IF your insert is oven-safe! They’ll only need 2-3 minutes under the broiler so don’t wander off. Note that if you brown the fried onions, you can skip the step where you cook the casserole on high for 30 minutes.
Holiday Cooking Made Easy
- Crockpot Baked Brie Dip
- Butternut Squash Casserole
- Instant Pot Sweet Potatoes
- Ruth’s Chris Sweet Potato Casserole
- Garlic and Herb Sous Vide Turkey
- Instant Pot Turkey Breast
- No Bake Pumpkin Cheesecake
- Cheesy Spinach Casserole
- Air Fryer Whole Chicken
- Crockpot Sweet Potatoes
- Air Fryer Whole Chicken
- Instant Pot Turkey Stock
- 1 10.5-ounce can condensed cream of mushroom soup low sodium if desired
- ½ cup milk of choice plus more as needed up to 1 cup
- 1 teaspoon soy sauce low sodium if desired
- 2 14.5-ounce cans cut green beans drained, rinsed; or 4 cups cooked cut green beans
- 1 ⅓ cups French's French fried onions divided
- 2.5-Quart Mini Casserole Crockpot see Notes
- Large wooden spoon
- Add 1 can cream of mushroom soup, ½ cup milk, 1 teaspoon soy sauce, 2 cans cut green beans, and ⅔ cup fried onions to slow cooker. Stir until ingredients are fully incorporated.
- Cover Crockpot and cook on low 4 to 6 hours. Check casserole every 1 ½ hours and add more milk each time if needed to keep casserole creamy and moist. Don't use more than 1 cup milk total.
- Once casserole is cooked through, sprinkle remaining ⅔ cup fried onions on top. Cover Crockpot again and cook on high 30 minutes. After 30 minutes, serve casserole immediately, or set Crockpot to warm until ready to serve. Note: casserole can be kept on warm up to 3 hours. Check periodically to ensure casserole is not burning around edges. If edges start to burn, stir casserole or turn off slow cooker.
- Crockpot: This is the exact Crockpot I use for my green bean casserole! You can also make it in a larger and/or standard Crockpot (rather than the casserole version).
- Green Beans: Cut green beans are the classic option for green bean casserole, but you can use French-style green beans instead if you prefer them.
- Make Ahead Option: Complete step 1 of the recipe as written. Cover the ceramic Crockpot insert with the Crockpot lid and place the insert in the refrigerator until you’re ready to cook the casserole. When it’s time, follow the rest of the instructions as written, adjusting the cook time as needed since the casserole is starting out cold.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.