Crock Pot Green Bean Casserole

Cooked green bean casserole that's been placed in a white serving bowl.

A classic green bean casserole cooked in your crockpot (slow cooker)! This creamy side dish casserole is made with canned green beans, a creamy filling, and crispy fried onion topping (no broiler needed!). Saves oven space and travels well! You could get 10 servings if everyone takes only a spoonful - 8 servings are for large portions.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 2 30

Total Time 2 40

Servings

Calories 168kcal

Author Anne Clark

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

Recipe Variations:

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.

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.

Nutrition