This is the easiest green bean cassereole ever, yet it still tastes like the old-fashioned version we grew up on! It comes together with canned green beans and a well-seasoned creamy soup mixture. Whether it's Sunday supper or Thanksgiving Day, this side dish casserole has got you covered!
And those crispy fried onions -- they stay crispy with a little trick I'll tell you about in the post (no broiler needed!). They're the hallmark topping of many holiday casseroles but especially green bean casserole!
Are you making this green bean recipe for Thanksgiving? I recommend pairing it with my Cornbread Dressing - a recipe from my family to yours!
Jump to:
- Recipe Timeline
- Reasons to Love This Green Bean Casserole
- Ingredient Notes with Photo
- Recipe Variations
- Recipe Steps with Photos
- Helpful Recipe Tips
- Easy Meal Plan
- Recipe FAQs
- More Holiday Side Dish Recipes
- Get a Free 5-Day Meal Plan
- Leave me a Comment
- Follow me on Pinterest
- Recipe
- Crock Pot Green Bean Casserole
- Comments
Recipe Timeline
Prep time: All you need to do for this recipe is place the drained green beans in the bottom of your slow cooker. Blend the remaining ingredients together, then fold with the green beans. This takes about 10 minutes or less.
Cook time: Cover and cook on low for 2 hours. Sprinkle with crispy fried onions and cook another 30 minutes (with the lid askew so the onions won't get soggy from the steam).
Reasons to Love This Green Bean Casserole
- Hands-free cooking - Toss it all in the crock pot and let it do the work while you focus on the rest of your meal.
- Oven space saver - Leaves plenty of room for turkey, pies, or whatever else you've got baking for Thanksgiving Day.
- Creamy, tender goodness - That slow, gentle heat makes the beans extra tender with a rich, velvety sauce.
- Perfect timing - No rushin' to get it on the table. It stays warm till everyone's ready to dig in.
- Potluck hero - Easy to carry and serve straight from the slow cooker (no reheating needed).
- A classic - My mom always made green bean casserole during the holidays; this recipe tastes just like mom's -- the slow cooker is the only difference.
Craving another slow cooker casserole side dish? This corn casserole is also cooked in the crockpot and is the perfect companion!
Ingredient Notes with Photo
Canned green beans - I love French style green beans for this recipe because they're soft and tender. Just be sure to thoroughly drain all the liquid before you use them otherwise, the casserole might be a little runny.
Cream of mushroom + cream of celery soups - These two are the creamy backbone of the dish. Together (with the milk) they make a rich, velvety sauce without needing heavy cream.
Low-sodium soy sauce - The reduced sodium keeps it from getting too salty when combined with the soups.
Sliced green onions - I use them because they are always available to pick from my garden. I love them because they taste fresh and mild with just a hint of bite.
Minced garlic - save yourself from prep time and use the minced garlic that comes in a jar. If garlic powder is all you have, use ¼ to ½ teaspoon.
Recipe Variations
- Cheese Lovers: Craving a cheesy green bean casserole? This southern green bean casserole has Velveeta cheese and a Ritz cracker topping. It's equally delicious yet totally different and oh so lovable!
- Mushroom Lovers: Add a cup of sautéed fresh mushrooms to boost that earthy flavor.
- Bacon Boost: Crumble in cooked bacon or stir in a bit of bacon grease for smoky richness.
- Cajun Style: Sprinkle in Cajun seasoning or add a diced bell pepper with the green onions for a South Louisiana flair.
- Crunchy Topping Options: Instead of crispy fried onions, use toasted panko for extra texture.
Recipe Steps with Photos
Here's how to make Crock Pot Green Bean Casserole. You'll love how easy it is!
- Lay drained green beans in the bottom of your crock pot.
2. Blend the soups, green onions, milk, soy sauce, garlic, and pepper. Add to beans.
3. Cook covered for 2 hours. Add layer of fried onions on top.
4. Cook another 30 minutes with the lid askew.
5. Serve straight from your crock pot or spoon into your favorite serving dish.
Helpful Recipe Tips
- Drain the beans well. Extra liquid will thin out the sauce. Place the green beans in a colander to drain while you're preparing the creamy sauce mixture.
- Mix the sauce first. Stir the soups, milk, soy sauce, garlic, pepper, and onions together before adding the beans. This makes the casserole extra creamy and evenly coated.
- Don't overcook. About 2-½ hours on low is plenty. Longer can make the beans too mushy.
- Want extra crispy onions? You can toast them under your oven's broiler or pan fry them for a minute or two; then add them at the end of the cook time. But honestly, they'll be warm and crispy simply by leaving the slow cooker's lid cracked just a little during the last 30 minutes of cooking.
Easy Meal Plan
So, now that you have this easy crock pot green bean casserole, here's how you can make it a full meal by adding a main dish, another side dish, and a dessert:
- Main Dish - Buttermilk Brined Pork Chops
- Extra Side Dish - Pimento Macaroni and Cheese
- Dessert - One Layer Vanilla Cake with Chocolate Frosting
These are my suggestions based on my family's likes. Want something different? Please review all my main course meals, side dishes, and desserts for more inspiration!
Recipe FAQs
Yes! If using frozen, thaw and drain before adding. For fresh, blanch them for 3-4 minutes in boiling water, then drain well. This keeps them tender but not tough.
Leftovers store well in the fridge for up to 3 days. Reheat gently in the microwave or on the stove with a splash of milk if it seems too thick.
Nope. You can use just cream of mushroom or just cream of celery if that's what you have. You could swap out one of the soups for cream of chicken soup, too.
Yes! Mix everything together, cover, and refrigerate overnight. Cook the next day, adding about 30 minutes to the crock pot time since it'll be cold.
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Recipe
Crock Pot Green Bean Casserole
Equipment
- 6 qt slow cooker
- medium to large mixing bowl
- measuring cup(s)
- measuring spoons
- whisk
- spatula
Ingredients
- 3 14.5 oz cans of French Style green beans, thoroughly drained or regular cut green beans
- 1 10.5 oz can cream of mushroom soup
- 1 10.5 oz can cream of celery soup
- ¼ cup sliced green onions include some of the white part if you're a onion lover.
- ¼ cup milk I use 2% milk for this recipe.
- ½ to 1 tablespoon low sodium soy sauce reduced sodium is a must because the soups and fried onions have a lot of sodium in them.
- 2 teaspoons jarred minced garlic equal to 2 cloves of fresh minced garlic
- ½ teaspoon black pepper
- 2.8 oz crispy fried onions such as French's brand. also known as French Fried Onions. Usually located in the salad topping section or canned vegetable isle of the grocery store.
Instructions
- Make sure the green beans are thoroughly drained before using them so that the casserole isn't runny. I usually place mine in a colander in the sink and let them drain while I'm preparing the rest of the ingredients.3 14.5 oz cans of French Style green beans, thoroughly drained
- Place the drained green beans in the bottom of your slow cooker.
- In a large bowl, blend the cream of mushroom soup, cream of celery soup, sliced green onions, milk, low sodium soy sauce, minced garlic, and black pepper with a whisk. Taste test to check seasoning level; add more soy sauce or black pepper if needed.1 10.5 oz can cream of mushroom soup, 1 10.5 oz can cream of celery soup, ¼ cup sliced green onions, ¼ cup milk, ½ to 1 tablespoon low sodium soy sauce, 2 teaspoons jarred minced garlic, ½ teaspoon black pepper
- Pour soup mixture on top of the green beans and gently fold together until thoroughly mixed.
- Put the lid on the slow cooker and cook on low for 2 hours.
- Remove the lid and sprinkle the french fried onion rings on top. Cook for another 30 minutes with the lid askew (with the lid cracked just a bit to let the steam out). This will help keep the french fried onions from getting mushy.2.8 oz crispy fried onions
Notes
- Mushroom Lovers: Add a cup of sautéed fresh mushrooms to boost that earthy flavor.
- Bacon Boost: Crumble in cooked bacon or stir in a bit of bacon grease for smoky richness.
- Cajun Style: Sprinkle in Cajun seasoning or add a diced bell pepper with the green onions for a South Louisiana flair.
- Crunchy Topping Options: Instead of crispy fried onions, use toasted Ritz cracker crumbs or toasted panko for extra texture.
- Cream of Chicken Soup: Instead of cream of celery. The cream of celery has a nice flavor to it so I liked it for this recipe.
- Drain the beans well. Extra liquid will thin out the sauce. Place the green beans in a colander to drain while you're preparing the creamy sauce mixture.
- Mix the sauce first. Stir the soups, milk, soy sauce, garlic, pepper, and onions together before adding the beans. This makes the casserole extra creamy and evenly coated.
- Don't overcook. About 2-½ hours on low is plenty. Longer can make the beans too mushy.
- Want extra crispy onions? You can toast them under your oven's broiler or pan fry them for a minute or two; then add them at the end of the cook time. But honestly, they'll be warm and crispy simply by leaving the slow cooker's lid cracked just a little during the last 30 minutes of cooking.
Nutrition
Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.
Renee
Tried this today and it was a major hit!!!! This will be the only way I’ll make green bean casserole from now on. Thank you!
Anne Clark
Yay Renee! I'm so happy about this...thank you so much for leaving a comment and 5 stars!