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 our holiday table for Thanksgiving, Christmas, Easter, and even Summer potlucks.
This post may include affiliate links that earn us a small commission from your purchases at no extra cost to you.
Why We Love This Slow Cooker Green Bean Casserole Recipe
This Crockpot Green Bean Casserole made my life so much easier once I developed it and fell in love. It’s a set and forget type of side that still checks all the boxes for the holidays.
- Easy. Made with canned green beans and cream of mushroom soup, this recipe utilizes pantry staples for an easy side.
- Cheesy. We add shredded Parmesan cheese for an extra kick of umami flavor.
- Crunchy. Can’t forget the french fried onions!
Variations
There are lots of ways to jazz up this delicious casserole. Try adding crumbled cooked bacon and sautéed mushrooms for an even richer flavor. Or add some shredded cheddar cheese for an extra cheesy flavor. For a spicy casserole, add diced jalapeños or use crispy fried jalapeños in place of the onions.
How to Store and Reheat
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.
How to Freeze
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
Green bean casserole pairs so well with holiday favorites, sides such as make ahead gravy, candied sweet potatoes, honey glazed carrots, make ahead mashed potatoes, creamed corn, cheesy roasted broccoli, and of course cranberry sauce.
If looking for a holiday main course that is sure to go seamlessly with this crockpot green bean casserole, I’m partial to our Easy Roast Turkey, Pineapple Ham, Bacon Wrapped Turkey Breast, or Brown Sugar Ham.
5-Star Review
“The best green casserole I’ve had. A keeper for sure ~ thank you!!!” -Amy
Crockpot Green Bean Casserole Recipe
Equipment
Ingredients
- 58 ounces green beans fresh cut or French style, drained (4 cans)
- 21 ounces condensed cream of mushroom soup (2 cans)
- ¾ cup milk
- ¼ cup sour cream
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ cup freshly shredded Parmesan cheese
- 6 ounces 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 ounces condensed cream of mushroom soup, ¾ cup milk, ¼ cup sour cream, ½ teaspoon garlic powder, ½ teaspoon kosher salt, ½ teaspoon 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 ounces green beans, 6 ounces 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!
Video
Becky’s Tips
- Cooked in a 6-quart Crockpot.
- To store, place leftovers in an airtight container in the refrigerator for 3-5 days.
- To prep ahead, follow steps 1 and 2 and cover. You can refrigerate overnight (or up to 3 days) and add an additional 30 minutes of cooking time to step 3 when ready to slow cook.
- 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.
- If substituting with frozen green beans, thaw first.
- You can double the recipe if using a 6-quart or larger slow cooker. Cook for 2.5-3 hours.
- For non-mushroom lovers, substitute with condensed cream of chicken soup.
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
Make the Sauce: Add 21 ounces (2 cans) of cream of mushroom soup, ¾ cup of milk, ¼ cup of sour cream, ½ teaspoon of garlic powder, ½ teaspoon of kosher salt, ½ teaspoon of ground black pepper, and ½ cup of freshly shredded Parmesan cheese to the bottom of your crockpot. Use a wooden spoon or spatula to stir the ingredients until well combined.
Add the Beans: Dump in 58 ounces (4 cans) of canned green beans and 3 ounces (½ container) of french fried onions. Stir until just mixed.
Cook the Casserole: Cover and cook on low for 2-3 hours.
Serve the Casserole: Stir well and pour the remaining 3 ounces (½ container) of french fried onions on top of the casserole. Serve warm, enjoy!
I make this casserole with canned green beans as they don’t require any prep, just drain them and they are ready to use. You can use fresh green beans if you prefer, just rinse and trim them first. Frozen green beans would need to be defrosted and drained to get rid of any excess water.
Sure! You can use heavy cream or half-and-half for a richer, creamier casserole.
Make sure not to overcook the casserole, since the green beans have already been cooked.
I’ve designed this recipe to yield a perfectly creamy casserole, but you may have a different crockpot or different kitchen conditions. If your casserole seems water, try adding a thickener like flour or cornstarch and continue cooking it for a bit longer.
Yes! You can prep the dish the night before and keep covered and refrigerated til ready to cook. Add an additional 30 minutes on to the cooking time if you do this.
More Green Bean Casserole Recipes We Love
- Classic Green Bean Casserole
- Loaded Green Bean Casserole
- Instant Pot Green Bean Casserole
- Green Bean and Corn Casserole
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!
can i use fresh green beans for this recipe?
Yes, you can use fresh green beans!