Our Crock Pot Green Bean Casserole recipe is simple and just as delicious as the classic recipe. It’s one of our holiday favorites, so we put our slow cooker to work to give us one less thing to think about so that we can focus on all the other dishes to make the most delicious holiday table.
The Best Crockpot Green Bean Casserole Recipe
Table of Contents
If you’ve ever wondered if you can make green bean casserole in a crockpot, the answer is YES! We love using our slow cooker during the holidays to free up oven space and always wondered if it would work with our traditional green bean casserole. After a bit of trial and error, we figured out how turn this holiday classic into an easy slow cooker dish that anyone can throw together.
Love Using Crock Pot Recipes During The Holidays?
Then check out our slow cooker mashed potatoes or our slow cooker turkey breast.
What You Will Need
- canned green beans – Be sure to get the “french cut” variety.
- cream of mushroom soup – Canned soup from the grocery store is the easiest option, but feel free to use our dairy-free cream of mushroom soup. Whatever we choose, the creamy mushroom sauce really makes this dish!
- unsweetened almond milk – Regular milk will work too.
- ground black pepper & red pepper flakes – For a little kick of extra flavor.
- french fried onions – The classic crunchy topping that is just one of the many classic flavors in this family favorite.
Want To Use Fresh Green Beans?
Our Fresh Green Bean Casserole from Scratch uses fresh green beans and can be adapted for the slow cooker! Just follow the instructions as listed, but transfer everything to the slow cooker vs. the oven. Simply place the par-boiled green beans in the crock pot with the mushroom mixture, instead of putting them in a casserole dish. Set the slow cooker to the high setting for 1.5 hours and then leave it on the warm setting until ready to serve. Add the french fried onion topping right before serving.
How To Make Crockpot Green Bean Casserole
Gather and measure all of your ingredients.
Place the canned green beans, cream of mushroom soup, almond milk, ground black pepper, red pepper flakes, and half of the french fried onions into your crockpot and give that creamy mixture a good stir.
Cover your slow cooker and cook the slow cooker green bean casserole on high for 2-3 hours. Once it’s cooked through, reduce the temp until you’r ready to serve. For best results, wait to top the casserole with the remaining crispy fried onions until you’re ready to eat. This will keep them from getting soggy.
Recipe FAQs and Tips
- Fresh vs. canned green beans: You can use fresh green beans by using our fresh green bean casserole from scratch recipe. Scroll down to the recipe card for the full instructions.
- Gluten-Free: Make this gluten free by using gluten free french fried onions.
- Storage: Store leftover green bean casserole in an airtight container in the refrigerator for 4-5 days.
- Is green bean casserole healthy? Scroll down to the recipe card to view the nutrition info to make a decision that’s best for you.
Made this easy recipe for thanksgiving dinner and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
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Other Holiday Side Dishes You Might Like
Crock Pot Green Bean Casserole
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Yield: 16 servings 1x
- Category: Side Dish
- Method: Slow Cooker
- Cuisine: American
Description
Our easy Crock Pot Green Bean Casserole recipe is an easy way to make this classic side dish without using the oven when you’re trying to feed a crowd!
Ingredients
- 4 (14.5oz) cans of green beans (French-cut style), drained
- 2 (10oz) cans of cream of mushroom soup
- 3/4 cup unsweetened almond milk (sub regular milk)
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon red pepper flakes (optional)
- 6oz french fried onions (regular or gluten-free), divided
Instructions
- Slow Cooker: Add green beans, cream of mushroom soup, milk, ground black pepper, red pepper flakes (if using) and 1/2 cup of the french fried onions to the slow cooker.
- Cook: Secure the lid on top and cook on the HIGH setting for 2-3 hours. Reduce temp to warm until serving.
- Fried Onions: Add the rest of the french fried onions on top of the green bean casserole right before serving.
- Serve: Leave the crock pot on warm setting while serving.
Notes
- Gluten Free: use gluten-free french fried onions.
- Fried Onions: we highly recommend adding these right before serving, otherwise they will get soggy real quick in the slow cooker.
- Cream of Mushroom Soup: option to use any variety of store-bought cream of mushroom soup or make your own dairy free cream of mushroom soup.
- Green Bean Casserole from Scratch: If you prefer to use fresh green beans, feel free to make our Fresh Green Bean Casserole from Scratch and transfer to a slow cooker instead of baking in the oven. Simply place the par-boiled green beans in the crock pot with the mushroom mixture, instead of putting them in a casserole dish. Set the slow cooker to the high setting for 1.5 hours and then leave it on the warm setting until ready to serve. Add the french fried onion topping right before serving.
- Storage: leftover green bean casserole can be stored in an airtight container in the fridge for 4-5 days.
Nutrition
- Serving Size: 4 oz
- Calories: 40
- Sugar: 1.4 g
- Sodium: 235.4 mg
- Fat: 2 g
- Carbohydrates: 5 g
- Protein: 1.1 g
- Cholesterol: 0 mg
Mike says
Needed space in the oven this year and you recipe was spot on! Thanks TWS!
Erin says
Yay! Glad to hear this was a winner!
Jennifer says
I do plan on making these. Why are the canned beans in crock-pot 2-3 hours and par boiled just 1.5?
Erin says
Hi Jennifer – I think you are asking about the difference between the canned version and the “From Scratch” version in the notes? So, after testing we found that 2-3 hours for the canned green beans was enough time on high to get everything to the right temp and then we just keep warm in the slow cooker. The “from scratch” method is simply different because we are dealing with fresh green beans and generally speaking it seems most people don’t want fresh green beans to be the same texture as a canned green bean so, after testing, this was the method that worked best for us. Feel free to keep the fresh green beans in longer, depending upon what texture you are going for! Hope that helps!