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This Slow Cooker Green Bean Casserole frees up valuable oven space and comes together with simple pantry ingredients like canned French-cut green beans, Campbell’s cream of mushroom soup, and French’s crispy fried onions. Perfect for Thanksgiving, Christmas, and other holiday meals, this Crockpot version tastes just like the classic recipe, only easier.
After my parent’s divorced when I was six, I spent most holidays with my dad. His Thanksgiving dinner was built around a few essential holiday recipes. These non-negotiable classics included this green bean casserole, super buttery mashed potatoes, stuffing (actual stuffing, not dressing), store-bought dinner rolls, buttered corn, and of course, the Thanksgiving turkey.
Money was tight (like really really tight) and our kitchen was tiny, but my dad always managed to make the best Thanksgiving, Christmas, and Easter feasts.
Now that I’m an adult, the dish that feels most like home is this slow cooker green bean casserole. The ingredients stay true to the original Campbell’s recipe and the way my grandmother made hers, which makes it that much more special.
The slow cooker is a life-saver for chaotic holiday kitchens and tiny spaces, but it also helps keep the dish warm as people eat and come back for seconds. And though I love this recipe exactly how it’s written, there’s loads of ways to make it your own. Try it with bacon, shredded cheddar cheese, sautéed mushrooms, or fresh green beans.
Table of Contents
About the Ingredients
These easy, everyday ingredients blend perfectly to make this slow cooker version just as delicious as the original.
- Green Beans: I always make my slow cooker green bean casserole with canned French-style green beans. French-cut beans are sliced lengthwise, which helps them blend smoothly into the creamy sauce without becoming mushy or chunky. They also mimic the original Campbell’s recipe and the way my grandmother always made hers. Del Monte French Style Green Beans are my go-to, but any canned green beans labeled “French Style” will work.
- Condensed Cream of Mushroom Soup: This recipe is just like my dad made his, which means using Campbell’s Condensed Cream of Mushroom Soup. If you prefer to make your own, try my homemade cream of mushroom soup recipe.
- Milk: A small amount of milk is added to thin the condensed soup just enough so the sauce heats evenly in the slow cooker without becoming too thick or gluey. If you’re using homemade cream of mushroom soup, skip the milk, unless needed.
- Worcestershire Sauce: A little savory Worcestershire sauce (or soy sauce) adds depth and a subtle tang, preventing the casserole from tasting flat.
- Parmesan Cheese: A little Parmesan melts into the sauce and enhances the savory flavor of the mushrooms and green beans. It doesn’t make the casserole cheesy; it simply adds richness and depth.
- Crispy Fried Onions: A must-have finishing touch. They add salty crunch essential to that nostalgic casserole flavor. Look for French’s Crispy Fried Onions.
How to Make Slow Cooker Green Bean Casserole
- Prepare the Crockpot: Lightly grease the bowl of a 6-quart (or larger) slow cooker with cooking spray or a little butter to prevent sticking.
- Add and Combine the Ingredients: Add the drained French-cut green beans, cream of mushroom soup, milk, Worcestershire sauce, Parmesan cheese, salt, and pepper. Stir until the green beans are coated and the sauce looks smooth and creamy.
- Cook: Cover and cook on Low for 4 hours or High for 2 hours, stirring once halfway through cooking so the sauce heats evenly.
- Add the Crispy Fried Onions: During the last 30 minutes of cooking, sprinkle the crispy fried onions evenly over the top. Cover and continue to cook until the onions are warmed through and the casserole is bubbling around the edges.
- Serve and Keep Warm: Serve the casserole hot straight from the slow cooker. You can keep it on the Warm setting for up to 2 hours, stirring occasionally to keep the sauce creamy.
Can I use Fresh or Frozen Green Beans
Yes, but fresh and frozen green beans stay firmer and more vibrant, so expect a different texture.
To use fresh green beans, blanch them in a pot of boiling water for about five minutes, then drain and transfer immediately to an ice bath to stop the cooking. This softens them slightly so they cook properly in the slow cooker; otherwise, you may need to increase the total cook time.
To use frozen green beans, thaw them completely and pat them dry with paper towels before adding them to the slow cooker. Drying them first helps prevent the sauce from becoming watery as the casserole cooks.
In either case, you’ll want to use approximately 2 pounds (or 6 cups) of fresh or frozen green beans to replace the 4 cans.
Make-Ahead and Storage Tips
- Make Ahead: Mix together the ingredients, cover, and refrigerate up to 24 hours in advance. Add the fried onions during the last 30 minutes of cooking.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. It may thicken slightly as it chills. If it’s still too thick after reheating, stir in a little milk until the desired consistency is reached.
- Reheating: Reheat leftovers in the microwave or in a covered baking dish at 350°F until warmed through. For extra crunch, top with a handful of fresh fried onions before serving.
Freezing is not recommended.
More Holiday Side DIshes
This easy Slow Cooker Green Bean Casserole delivers all the classic, comforting flavor you love with minimal work. If you prefer a fully from-scratch version, be sure to check out my Fresh Green Bean Casserole Recipe, and if you’re planning your menu ahead of time, don’t miss my collection of more than 20 Make-Ahead Thanksgiving Recipes to help make your holiday cooking as stress-free as possible.
Slow Cooker Green Bean Casserole
Ingredients
- 4 (14.5 oz) cans French-cut green beans, well drained
- 2 (14.5 oz) cans condensed cream of mushroom soup, or cream of chicken soup
- ¾ cup milk
- 1-2 teaspoon Worcestershire sauce
- ½ cup freshly grated Parmesan cheese
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cups crispy fried onions, or one 9-ounce bag
Instructions
- Grease the bottom and sides of a 6-quart slow cooker.
- Add the drained French-cut green beans, cream of mushroom soup, ¾ cup milk, 1-2 teaspoons of Worcestershire sauce, ½ cup freshly grated Parmesan cheese, ½ teaspoon salt, and ½ teaspoon pepper. Stir until the mixture is fully combined and the green beans are coated in the sauce.
- Cover and cook on Low for 4 hours or High for 2 hours, without lifting the lid.
- Uncover and sprinkle the crispy fried onions evenly over the top. Re-cover and cook for an additional 30 minutes to warm the onions and finish the casserole.
- Serve warm directly from the slow cooker.
Notes
- You can keep the casserole on the Warm setting for up to 1 hour before serving.
- To double this recipe, double all of the ingredients and cook in a large 8-quart slow cooker. Increase the cook time slightly by adding 30-45 minutes on Low (or 15-20 minutes on High) to ensure the center heats evenly.
- Make-Ahead: Combine everything except the fried onions up to 24 hours in advance. Store covered in the slow cooker insert in the refrigerator. Place the insert into the base when ready to cook and follow the cook time as written.
- To use fresh green beans, blanch 2 pounds (6 cups) of fresh green beans for 5 minutes, then chill in an ice bath.
- To use frozen green beans, thaw 2 pounds (6 cups) of frozen green beans completely and pat dry to prevent a watery sauce.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
