Crockpot Green Bean Casserole

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

Classic Crockpot Green Bean Casserole is made with tender green beans, a creamy, well-seasoned sauce, and crispy fried onions. It’s an easy slow cooker side dish with all the old-fashioned flavor you love. And no broiler is needed!

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 2 30

Total Time 2 40

Servings

Calories 130kcal

Author Anne Clark

Equipment

6 qt slow cooker Stay or Go Crock Pot makes it easy to travel with
Medium mixing bowl
measuring cup(s) Magnetic handles keep cups neatly together
measuring spoons Magnetic spoons stay together in the drawer
whisk A whisk blends the ingredients together thoroughly

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.
½ 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 (optional but not necessary: toast them. See recipe notes) 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 medium bowl, blend the cream of mushroom soup, cream of celery soup, sliced green onions, 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, ½ 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 (optional: toast them first if you want to; see recipe notes). 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 (optional but not necessary: toast them. See recipe notes)

Notes

Recipe Variations:

Mushroom Lovers: Add 1 cup of sautéed fresh mushrooms to boost that earthy flavor.
Bacon Boost: Stir in crumbled bacon.
Cajun Style: Add a pinch of cayenne pepper for a South Louisiana flair.

Substitution:

Cream of Chicken Soup: You can substitute cream of chicken for the cream of celery soup.

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, 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.

Nutrition