Crockpot Green Bean Casserole Recipe
This classic green bean side dish is a must for me and my family at any big feast. It's universally loved, and it comes out so well in the slow cooker.
Servings: 10 people
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!
Video
Notes
- 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.
- You can double the recipe if using a 6-quart or larger slow cooker. Cook for 2.5-3 hours.
Nutrition
Calories: 236kcal | Carbohydrates: 23g | Protein: 8g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 783mg | Potassium: 462mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1240IU | Vitamin C: 20mg | Calcium: 150mg | Iron: 2mg