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.
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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:Â 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:Â Here is one of my favorite crockpots!
Slow Cooker Liners:Â Do you love easy clean-up jobs? Give these liners a try.
Crockpot Green Bean Casserole
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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.
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Can this be made in the oven the day before then put in a crock pot to keep it warm?
I’m planning to use frozen green beans, steaming them, mixing all the ingredients together, bake it and the next day just put it in the crock pot and crispy up some Frenches onions in the toaster oven and sprinkle some on top of the cock pot and serve a dish of them on the side. That way everyone can get some crispy onions. I hope this works. Trying to save time and oven space too. Thank you for the recipe, can’t wait to try this out.
My suggestion would be to cook the casserole the day of serving and keep it warm till serving time. It won’t tie up your oven at all. What difference will the time be, one day or the other? This way you won’t have to make it a day ahead, refrigerate it, and then transfer it to a crockpot just to warm it up again.
Absolutely DELICIOUS! A friend/co-worker brought this into work as left overs from their Thanksgiving, last year. I was hesitant and only spooned a dollop of it onto my plate as green bean casserole can be iffy(not hers, just in general)…OMG, let me say this was by far the BEST I’ve ever tasted!! A+ on consistency, A++ on flavor, A+ on how well it heats up, making it a Huge hit for day early preparation! I’ve made this recipe throughout the year ever since, LOVE, LOVE, LOVE! My family won’t eat green bean casserole any other way ?
FYI – I’ve doubled this recipe each time I’ve made it, always turns out Amazing! We use french style green beans -drained
Could you add bacon bits and about how much?
Sure! I haven’t added bacon bits to mine before, so I can’t say for sure….. but I would say to measure with your heart.