Description
Our easy Crock Pot Green Bean Casserole is an easy way to make this classic side dish without using the oven when feeding 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 canned green beans, cream of mushroom soup, milk, 1/8 teaspoon black pepper, 1/8 teaspoon red pepper flakes (if using) and 1/2 cup of the french fried onions to the slow cooker. Mix to combine.
- Cook: Secure the lid on top and cook on the HIGH setting for 2-3 hours. Then reduce temp to keep warm.
- Serve: Leave the crock pot on the warm setting. When ready to serve, sprinkle the remaining french fried onions on top and enjoy!
Notes
- Gluten Free: use gluten-free french fried onions.
- Fried Onions: 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.
- Fresh Green Bean Casserole: 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 on 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