Crockpot Green Bean Casserole

Just as delicious as a traditional green bean casserole but so much easier thanks to the slow cooker!

Prep: 15

Cook: 6 30

Total: 6 45

Yield:8 servings

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

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.