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
Scale
- 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