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.
- Why We Love This Slow Cooker Green Bean Casserole Recipe
- Variations on Green Bean Casserole in the Crockpot
- How to Store and Reheat
- How to Freeze
- Serving Suggestions
- More Green Bean Casserole Recipes We Love
- 5-Star Review
- Crockpot Green Bean Casserole Recipe
- Email This Recipe
- Recommended Equipment
- Becky’s tips
- Nutrition Information
- How to Make Crockpot Green Bean Casserole Step by Step
Why We Love This Slow Cooker Green Bean Casserole Recipe
This Crockpot Green Bean Casserole made our life so much easier once we 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 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.
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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.
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.
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
“The best green casserole I’ve had. A keeper for sure ~ thank you!!!” -Amy
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!