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If I’m hosting a big crowd for the holidays, you better believe I’m making this creamy, easy, and classic Crockpot Green Bean Casserole! Simple and quick to prep, the slow cooker does all of the hard work, leaving my hands free to cook up the rest of the meal. You’ll find this on my holiday table for Thanksgiving, Christmas, Easter, and even Summer potlucks.
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“The best green casserole I’ve had. A keeper for sure ~ thank you!!!” -Amy
Easy to Make Green Bean Casserole In a Slow Cooker
This Crockpot Green Bean Casserole made my life so much easier once I developed and fell in love with it. It’s a set-and-forget type of side that still checks all the boxes for the holidays.
And, when I’m in the mood for a change, there are lots of ways to jazz things up. Sometimes, I’ll add crumbled cooked bacon and sautéed mushrooms for an even richer flavor, or cheese lover that I am, I’ll add shredded cheddar cheese. And when I’m looking for a bit of spice, I’ll throw in diced jalapeños or use crispy fried jalapeños in place of the onions.
Crockpot Green Bean Casserole Recipe
Equipment
- Crockpot 6 quart
Ingredients
- 58 oz. green beans fresh cut or French style, drained (4 cans), if using frozen, thaw first
- 21 oz. condensed cream of mushroom soup (2 cans), cream of chicken soup also works
- ¾ cup milk use heavy cream or half-and-half for a richer casserole
- ¼ cup sour cream
- ½ tsp garlic powder
- ½ tsp kosher salt
- ½ tsp ground black pepper
- ½ cup freshly shredded Parmesan cheese
- 6 oz. French fried onions divided (1 container)
Instructions
- Add the cream of mushroom soup, milk, sour cream, seasonings and shredded cheese to the bottom of the crockpot. Use a wooden spoon or spatula to stir the ingredients until well combined.21 oz. condensed cream of mushroom soup, ¾ cup milk, ¼ cup sour cream, ½ tsp garlic powder, ½ tsp kosher salt, ½ tsp ground black pepper, ½ cup freshly shredded Parmesan cheese
- Dump in the green beans and half of the French fried onions, stir until just mixed.58 oz. green beans, 6 oz. French fried onions
- Cover and cook on low for 2-3 hours.
- Stir well and pour the remaining French fried onions on top of the casserole. Serve warm, enjoy!
Becky’s Tips
- Keep warm. If you plan to keep the dish warm until ready to serve, wait to add the French-fried onions until just before serving to avoid the onions becoming too soggy.
- Double: You can double the recipe if using a 6-quart or larger slow cooker. Cook for 2.5-3 hours.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Crockpot Green Bean Casserole Step by Step
Gather your ingredients.
Add soup and seasonings to the crockpot: Add 21 oz. of cream of mushroom soup, ¾ cup milk, ¼ cup sour cream, ½ tsp garlic powder, ½ tsp kosher salt, ½ tsp ground black pepper, and ½ cup freshly shredded Parmesan cheese to the crockpot, stirring to combine the ingredients well.
Add beans and onions: Stir in all of the green beans but half of the French fried onions and mix to combine.
Cook: Cover the crockpot, set to low, and cook the casserole for 2-3 hours.
Add French fried onions: Stir well and pour in the remaining French-fried onions.
Serve: Serve warm, enjoy!
How to Store
You can prep the dish the night before and keep it covered and refrigerated until ready to cook. Add 30 minutes to the cooking time if you do this.
Leftovers are the best thing about the holidays! Place this recipe in an airtight container and it will keep well in the fridge for up to 5 days. It’s easily reheated over medium-low on the stovetop to serve.
Freeze crockpot green bean casserole in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating. I recommend adding more crispy onions after reheating the casserole, as the frozen and defrosted ones will turn mushy.
Serving Suggestions
I find this green bean casserole pairs so well with all of my holiday favorites, like candied sweet potatoes and this creamed corn. I like to have something green on our plates, so I’ll also prepare this kid-favorite cheesy roasted broccoli, and of course, every holiday table needs cranberry sauce.
If I use fresh green beans, do I need cook for longer?
Hi Teresa, we don’t recommend cooking for longer unless you like your beans extra soft.
I only have condensed cream of potato…will I need to adjust any of the other ingredients?
Hi Erika, it should work but the final flavor may be a bit different!
Do you suggest regular cut green beans or French cut green beans?
Hi Liza, both fresh cut green beans and French cut work equally well in this recipe!
I used a 4 qt. crockpot and cut the recipe in half. I don’t like sour cream so I substituted mayo. It was awesome!
If I am using fresh green beans, how many ounces should I use? The water content in the canned makes them weigh more. TIA
I would use about 3 pounds fresh!
Hello If I omit the sour cream and parm should I increase the milk?
Just add enough milk to make up for the sour cream. You can leave out the parm without any significant change to the recipe!
I used mayo instead of sour cream. Worked great.
If using fresh or frozen green beans, do you have to parboil the beans first?
No need to parboil first!
The recipe is much too large for our group
Hi Margo, if you use the slider on the recipe card, you can adjust the recipe to match the number of servings you’d like to make!
This was an excellent recipe for my office potluck. Prepared as directed the night before and plunged it in as soon as I arrived to work in the morning. I double the recipe so it took about four hours to completely cook through many compliments and not a spoonful left. I will certainly make this again PS I also added sharp cheddar cheese along with the Parmesan.
We’re so glad it was a hit, Ginger! Thanks so much for stopping by!
This was delicious. I used gluten free cream of mushroom soup and gluten free French fried onions. The best green casserole I’ve had. A keeper for sure ~ thank you!!!
Thanks for stopping by, Amy!