Slow Cooker Green Bean Casserole ~
Tender green beans in a creamy mushroom sauce, topped with crispy fried onions.
Serve with Roasted Vegetable Wellington and Savory Mashed Sweet Potatoes.
Crock Pot Green Bean Casserole
Classic green bean casserole made even easier! This slow cooker version brings all the traditional flavors of green bean casserole while freeing up valuable oven space on Thanksgiving Day. With minimal prep and just a few simple ingredients, you can have this comforting side dish cooking while you focus on the main course.
Using the slow cooker ensures the green beans stay tender, and the creamy mushroom sauce has time to develop rich flavors. Topped with crispy fried onions just before serving, this dish is a crowd-pleaser that requires little hands-on attention. It’s a great way to simplify your holiday cooking without sacrificing taste.
Ingredients for Slow Cooker Green Bean Casserole
You will need the following:
- 2 (10.75 ounce) cans Cream of Mushroom Soup
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 1/2 pounds frozen green beans, thawed
- 1 cup Parmesan cheese, shredded
- 1 cup French Fried Onions, divided
Ingredient Notes
- Cream of Mushroom Soup – This is the base for the creamy sauce. I used a vegetarian canned soup for convenience, but you can swap for plant-based Homemade Cream of Mushroom Soup. Cream of Celery soup can also be used for a different flavor.
- Seasonings – A simple blend of garlic powder, salt, and black pepper adds depth to the sauce.
- Green Beans – Frozen, thawed green beans offer the best results and texture for this dish. Fresh green beans work but may require additional cooking time. Canned green beans are softer and may not hold up as well in the slow cooker.
- Parmesan Cheese – Adds a savory richness to the casserole. For an extra cheesy twist, try a mix of Parmesan and cheddar cheese.
- French Fried Onions – These crispy yellow onions add crunch on top. Store-bought is convenient, but if you have extra time, Homemade French Fried Onions are the easiest way to elevate this simple dish.
How to Make Slow Cooker Green Bean Casserole
Step 1: Prep the slow cooker. Spray a 6-quart slow cooker with non-stick cooking spray or line it with a slow cooker liner.
Step 2: Mix the ingredients. In the base of the slow cooker, whisk together the cream of mushroom soup, garlic powder, salt, and black pepper.
Step 3: Add the beans and cheese. Stir in the thawed green beans, Parmesan cheese, and half of the French fried onions.
Step 4: Cook. Secure the lid onto the slow cooker and cook on high for 2-3 hours or on low for 3-4 hours. The casserole is done when it’s hot and bubbly. If needed, switch to the warm setting until ready to serve.
Step 5: Top and serve. Just before serving, sprinkle the remaining French fried onions over the top of the casserole and serve warm.
FAQ
- Can I use fresh green beans? Yes, but fresh green beans may require a bit more cooking time. You’ll want to blanch them first to ensure they become tender in the slow cooker.
- Can I substitute the Parmesan cheese? Absolutely! Cheddar, mozzarella, or even a mix of cheeses work well in this casserole.
- Is there a way to make this vegan? Yes! Use a vegan cream of mushroom soup and plant-based Parmesan cheese.
- Can I make this dish ahead of time? Yes, you can assemble the casserole up to a day in advance. Store it in the refrigerator and cook as directed when you’re ready.
- How can I get the onions extra crispy? f you want super crispy onions, broil the casserole for 3-5 minutes after transferring it to a baking dish, just before serving.
Storage
- Store leftover green bean casserole in an airtight container in the refrigerator.
More Recipes You’ll Love!
- Vegan Turkey Roast
- Candied Sweet Potatoes
- Vegan Cream of Chicken Soup Substitute
- No Mushroom Green Bean Casserole
- Fresh Garlic Green Beans
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Slow Cooker Green Bean Casserole
Ingredients
- 2 10.75 ounce cans cream of mushroom soup
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 1/2 pounds frozen green beans thawed
- 1 cup Parmesan cheese shredded
- 1 cup French fried onions divided
Instructions
- Spray a 6-quart slow cooker with non-stick cooking spray or line it with a slow cooker liner.
- In the base of the slow cooker, whisk together the cream of mushroom soup, garlic powder, salt, and black pepper.
- Stir in the thawed green beans, Parmesan cheese, and half of the French fried onions.
- Secure the lid onto the slow cooker and cook on high for 2-3 hours or on low for 3-4 hours. The casserole is done when it’s hot and bubbly. If needed, switch to the warm setting until ready to serve.
- Just before serving, sprinkle the remaining French fried onions over the top of the casserole and serve warm.
Nutrition
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