Slow Cooker Green Bean Casserole

5 from 1 vote

Slow Cooker Green Bean Casserole

This easy Slow Cooker Green Bean Casserole is the perfect hands-off holiday side dish made with French-cut green beans, cream of mushroom soup, and crispy fried onions. It frees up valuable oven space and delivers the same creamy, nostalgic flavor as the classic recipe with almost no effort. Ideal for Thanksgiving, Christmas, or any time you need an effortless crowd-pleasing casserole.

Prep Time10

Cook Time2

Total Time2 10

Servings: servings

Calories: 251kcal

Chef: Jessica Randhawa

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.

If you prefer a fully from-scratch version, be sure to check out my Fresh Green Bean Casserole Recipe

Nutrition

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