Crockpot Green Bean Casserole
Here’s how you make green bean casserole in the slow cooker!
For a lot of families, green bean casserole is the traditional veggie dish that you have to have on your Thanksgiving table. This is a deceptively simple recipe – just green beans in a cream-soup sauce, topped with French-fried onions – but the whole is definitely greater than the sum of the parts. For some reason no one can explain, the blend of creamy soup and crunchy onions elevates plain old canned green beans to the level of art.
The only problem with making this as part of your Thanksgiving meal is that there are so many other parts of the meal you have to worry about at the same time. This casserole isn’t hard to make at all, but it takes about half an hour – and it’s hard to find that half an hour when you’re busy trying to juggle turkey, stuffing, gravy, potatoes, and cranberries. In the rush to get everything onto the table at the same time, it’s easy for the veggies to slip your mind.
Email Me This Recipe!
Need to save time? Have this article emailed straight to your inbox + sign up for all the latest recipes!
So, once again, the Crockpot is here to save the day. Whenever you have a spare minute, you can just mix your beans and sauce up right in the pot, sprinkle the onions on top, and put it on high. In a couple of hours, your casserole will be piping hot and topped with a gorgeous, crunchy crust. And if it turns out the rest of the meal isn’t ready at that point, the dish can sit happily on the warm setting until you need it.
In fact, the Crockpot makes this holiday recipe so easy and good, you’ll want to enjoy it all year round.
Crockpot Green Bean Casserole
(printable recipe at bottom of post)
INGREDIENTS:
3 (14.5 oz) cans of green beans, drained
1 (10.5 oz) can of condensed cream of mushroom soup
1/2 cup vegetable stock
1/2 cup of heavy cream or whole milk
1 tsp minced garlic
1/4 cup butter
1/4 cup flour
1 tsp Worcestershire sauce
1 (6oz) can fried onions, divided
salt and pepper to taste ( I used 1/4 tsp pepper 1/4 tsp salt)
DIRECTIONS:
- Combine all ingredients into the crockpot except for green beans and onions. Mix well.
- Add in green beans, and half of fried onions. Stir.
- Top with remaining onions and cook on HIGH for 2-2.5 hours. NOTE: If you would like crispier onions, wait to add topping until the end of cooking. You can also quickly brown our onions in the oven before adding those on top for an extra crunch!
TOOLS USED FOR THIS CROCKPOT GREEN BEAN CASSEROLE RECIPE
Slow Cooker: Here is one of my favorite crockpots!
Slow Cooker Liners: Do you love easy clean-up jobs? Give these liners a try.
Crockpot Green Bean Casserole
Email this recipe!
Get this recipe emailed straight to your inbox!
Ingredients
- 3 14.5 oz cans of green beans, drained
- 1 10.5 oz can of condensed cream of mushroom soup
- 1/2 cup vegetable stock
- 1/2 cup of heavy cream or whole milk
- 1 tsp minced garlic
- 1/4 cup butter
- 1/4 cup flour
- 1 tsp Worcestershire sauce
- 1 6oz can fried onions, divided
- salt and pepper to taste I used 1/4 tsp pepper 1/4 tsp salt
Instructions
- Combine all ingredients into the crockpot except for green beans and onions. Mix well.
- Add in green beans, and half of fried onions. Stir.
- Top with remaining onions and cook on HIGH for 2-2.5 hours.
- NOTE: If you would like crispier onions, wait to add topping until the end of cooking. You can also quickly brown our onions in the oven before adding those on top for an extra crunch!
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Did You Make This Recipe?
Make sure to share it with me below!
I’d like to try this with fresh green beans, I guess I should Blanche them first. Will let you know.
This is one of my favorite side dishes for both Thanksgiving and Christmas!
We love it, too. But we make it all year long. At least once every couple of months.
Probably a dumb question…do I need to melt the butter before adding it? Thanks!
I noticed the recipe in the article says 3 cans of green beans and the recipe in the printable version says 2. Can you clarify which it is?
I am so sorry about that Nicole. It is 3.
Can I please get your original recipe not using condensed soup. It was great and I want to make it again. Thank you! Melanie
Yes Melanie, I will email it to you 🙂
May I please have this recipe using prepared soup? Thank you!
Just omit the heavy cream if you are using prepared soup.
Oh my goodness! I am SO using this! Thank you!
The onion topping doesn’t get soggy?
That is something I am wondering as well.
I am wondering the same. Maybe you’re supposed to cook with the lid off?
If you are worried about the onions getting soggy (they will not be as crispy as the oven version), you can add the topping on at the very end of the cooking before serving.