If you are hosting a crowd this Thanksgiving, then you have to try this Crockpot Green Bean Casserole! Simple and quick to prep, the slow cooker does all of the hard work leaving your hands free to cook up the rest of the meal.
What’s in Slow Cooker Green Bean Casserole?
Made with mushroom soup, it’s creamy and cheesy, and topped off with those crunchy fried onions. This is one side dish that everyone will want the recipe for!
- Green Beans: Canned green beans work best for this recipe, but you can use fresh if you prefer a bit more snap.
- Cream of Mushroom Soup: Infuses these green beans with so much rich umami flavor.
- Milk: Makes these green beans super creamy.
- Sour Cream: Adds richness and a tangy flavor.
- Seasonings: Garlic powder, salt, and pepper enhance the natural flavor of the green beans.
- Parmesan Cheese: Adds a bit of umami tanginess to the dish.
- French Fried Onions: Add that perfect casserole crunch!
Pro Tip: For non-mushroom lovers, swap the cream of mushroom with condensed cream of chicken soup.
Variations on Green Bean Casserole in the Crockpot
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.
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.
How to Store and Reheat
Leftovers are the best thing about Thanksgiving! Place them in an airtight container and they will keep well in the fridge for up to 5 days. They are 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 Thanksgiving favorites, like my favorite easy Thanksgiving turkey and gravy, candied sweet potatoes, honey glazed carrots, make ahead mashed potatoes, roasted Brussels sprouts, loaded mac and cheese, vegetarian stuffing, creamed corn, cheesy roasted broccoli, and cranberry sauce.
Crockpot Green Bean Casserole Recipe
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)
Recommended Equipment
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!
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
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
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.
I’m 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!