Slow Cooker Green Bean Casserole
Classic, old fashioned, easy slow cooker green bean casserole recipe, homemade with simple ingredients. Super rich and creamy. Loaded with cream of mushroom soup and crispy fried onions.
Also known as “green bean bake,” or “Thanksgiving casserole,” this is a classic dish everyone loves. Just like my Slow Cooker Mashed Potatoes or Slow Cooker Cheesy Hashbrown Casserole, today’s recipe will make your holiday menu complete.
How to make easy crockpot green bean casserole from scratch?
- Add ingredients in crockpot– This includes add green beans, cream of mushroom soup, onion powder, garlic powder, salt, pepper, fried onions.
- Mix– Until combined.
- Cover and cook – On low heat.
- Enjoy– Top with lots of fried onions and dig in!
What to serve with best green bean casserole recipe (string bean casserole)?
Thanksgiving dinner is also the perfect place for this side. Serve it with your holiday turkey, ham, chicken, steak, pork loin, pork chops or even this Slow Cooker Pot Roast.
A simple green salad would balance out this casserole perfectly too.
Healthy/Vegan green bean casserole – Make your own cream of mushroom soup out of flour, almond milk, mushrooms, and spices to make this vegan-friendly. There are also healthier, vegan-friendly pre-made cream of mushroom soups in the market that can be used.
Cheesy casserole – About 20 minutes before serving time, sprinkle shredded cheese on top of the casserole and cover it again. You can use any shredded cheese you prefer, although cheddar is the more popular choice.
Chicken green bean casserole – Instead of using cream of mushroom soup, use cream of chicken soup instead.
Use fresh green beans – Swap out the French style green beans for freshly cut green beans.
Make it sweeter – Add a tablespoon of brown sugar for a light hint of sweetness.
Refrigerate – In an airtight container for up to 5 days but please note the fried onions will become soggy when you reheat.
Freeze – In an airtight container for up to 2 months but don’t add the fried onion toppings.
Reheat – In the microwave or in the oven.
Tips and Techniques
What can I substitute for French fried onions? – Crushed crackers, breadcrumbs, croutons, etc. are all great choices. You can always make homemade fried onions and use that instead.
What can I use instead of cream of mushroom soup in casserole? Use a mixture of sour cream, finely chopped mushrooms, broth and a bit of a bit of Worcestershire sauce.
Canned beans vs Fresh beans vs Frozen beans – Frozen green beans will add more water to the mixture, so you’ll have to counteract that. I really don’t recommend it for this recipe. Canned beans must be drained before being used and is my recommendation for this recipe. Fresh beans can be used but will turn out crisper than canned beans. Some people prefer that crisp texture.
Drain canned green beans– Because if you don’t do this, you will end up with a very soggy dish.
Cook on high heat for 2 to 2.5 hours- This will cut the cooking time in half.
Make ahead instructions– Make it a day in advance but don’t add the fried onion topping. Add that on the day you are planning to serve so as to prevent it from becoming soggy.
Adjust seasoning- Only minimal seasonings were used but the quantities can be adjusted to your preference.
More Slow Cooker Side Dishes
- Slow Cooker Glazed Carrots
- Slow Cooker Creamed Corn
- Slow Cooker Mashed Sweet Potatoes
- Slow Cooker Candied Sweet Potatoes
Slow Cooker Green Bean Casserole
- 4 cans French style green beans, 14.5 oz. cans each, Drained, Rinsed
- 2 cans Cream of mushroom soup, 10.5 oz. cans each
- 1 tsp Onion powder
- 1 tsp Garlic powder
- Salt, To taste
- Pepper, To taste
- 2 cups Crispy fried onions, I used French's brand
- In a slow cooker (6 quart or larger), add green beans, cream of mushroom soup, onion powder, garlic powder, salt, pepper and 1/2 cup fried onions.
- Mix until combined
- Cover and cook on Low heat for 5 hours.
- Prior to serving, sprinkle the remaining fried onions.
- Serve immediately and enjoy!
- Read all my tips above.
- Tastes best when served immediately because the crispy onions will become soggy over time. Leftovers can be stored in a sealed container in the fridge for up to 2 days and reheated in the microwave.