Slow Cooker Green Bean Casserole Recipe

Why You’ll Love This Recipe

I love this recipe because it requires very little hands-on preparation. Once I combine the green beans and creamy sauce in the slow cooker, most of the work is done for me.

I also like the contrast between the creamy green bean mixture and the crispy fried onion topping. The mushrooms, garlic, and seasonings add savory flavor, while the slow cooker keeps the casserole warm until I am ready to serve it.

Another reason I make this version for holiday meals is convenience. I can save my oven for turkey, ham, rolls, or other casseroles while this side dish cooks separately.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 pounds fresh green beans, trimmed and cut into bite-sized pieces
• 2 cans (10.5 ounces each) condensed cream of mushroom soup
• ¾ cup milk
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon ground black pepper
• ¼ teaspoon salt
• 1 ½ cups shredded cheddar cheese, optional
• 2 ½ cups crispy fried onions, divided
• Nonstick cooking spray or butter for greasing the slow cooker

Directions

1. I lightly grease the inside of a 6-quart slow cooker with nonstick cooking spray or butter.
2. I wash and trim the fresh green beans, then cut them into manageable pieces.
3. In a large bowl, I whisk together the condensed cream of mushroom soup, milk, Worcestershire sauce, garlic powder, onion powder, black pepper, and salt until smooth.
4. I add the green beans to the slow cooker and pour the mushroom mixture over them. I stir until the beans are evenly coated.
5. If I want a cheesy casserole, I stir in the shredded cheddar cheese.
6. I add about 1 cup of the crispy fried onions and gently stir them into the green bean mixture.
7. I cover the slow cooker and cook on LOW for 4 to 5 hours or on HIGH for approximately 2 to 3 hours. I check the green beans toward the end and stop cooking when they reach the tenderness I prefer.
8. About 15 to 20 minutes before serving, I sprinkle the remaining crispy fried onions over the casserole.
9. I replace the lid and continue cooking just long enough to warm the topping. If I want the onions especially crisp, I add them immediately before serving instead.
10. I serve the casserole warm directly from the slow cooker.

Servings and Timing

This Slow Cooker Green Bean Casserole makes approximately 8 to 10 servings, depending on portion size. I find it is a convenient amount for a holiday meal with several other side dishes.

• Prep time: 15 minutes
• Cook time on LOW: 4 to 5 hours
• Cook time on HIGH: 2 to 3 hours
• Finishing time: 15 to 20 minutes
• Total time: approximately 4 hours 30 minutes when cooked on LOW
• Servings: 8 to 10

I prefer cooking this casserole on LOW when I have enough time because it gives the green beans plenty of time to become tender while absorbing the creamy mushroom sauce.

Variations

For a cheesy green bean casserole, I add shredded sharp cheddar cheese to the mushroom mixture. I can also sprinkle a little extra cheese over the top before adding the crispy onions.

When I want additional mushroom flavor, I sauté sliced cremini or button mushrooms in a little butter and add them to the slow cooker.

For a bacon variation, I cook several strips of bacon until crisp, crumble them, and stir most of the bacon into the casserole. I save a little to sprinkle over the finished dish.

If I want a little heat, I add a pinch of cayenne pepper or crushed red pepper flakes to the mushroom sauce.

I can also use frozen green beans instead of fresh ones. I add them frozen and monitor the cooking time because they may become tender more quickly.

Storage/Reheating

I transfer leftover green bean casserole to an airtight container and refrigerate it within two hours of serving. I keep it refrigerated for up to 3 to 4 days.

I can freeze leftover casserole, although I find the creamy sauce and green beans may have a slightly softer texture after thawing. I also prefer removing or leaving off the crispy onion topping before freezing and adding fresh onions after reheating.

To reheat a larger amount, I place the casserole in a baking dish, cover it with foil, and warm it at 350°F (175°C) until heated through. I remove the foil toward the end and add fresh crispy fried onions.

For individual servings, I use the microwave and heat the casserole in short intervals until thoroughly hot. I add fresh fried onions after reheating so I still get some crunch.

FAQs

Can I use canned green beans for Slow Cooker Green Bean Casserole?

Yes. I can use canned green beans when I want an especially quick version. I drain them thoroughly before adding them to the slow cooker. Because canned beans are already tender, I reduce the cooking time and primarily cook the casserole until the sauce is hot and the flavors are combined.

Can I prepare Slow Cooker Green Bean Casserole ahead of time?

Yes. I can trim the green beans and prepare the mushroom mixture ahead of time, then refrigerate the components separately. I combine everything when I am ready to start cooking. I wait to add most of the crispy fried onions until shortly before serving.

Can I use frozen green beans instead of fresh green beans?

Yes. I can add frozen green beans directly to the slow cooker without thawing them first. I keep an eye on their texture as they cook because frozen beans can soften faster than fresh beans.

How do I keep the fried onions crispy?

I reserve most of the crispy fried onions until the casserole is nearly finished. For the crunchiest result, I sprinkle them over the top immediately before serving rather than letting them sit beneath the slow cooker lid, where condensation can soften them.

How can I make Slow Cooker Green Bean Casserole from scratch?

Instead of canned cream of mushroom soup, I can make a homemade mushroom sauce with butter, fresh mushrooms, flour, broth, and milk or cream. I cook the sauce on the stovetop until thickened, then combine it with the green beans in the slow cooker and continue with the recipe.

Conclusion

Slow Cooker Green Bean Casserole is an easy way for me to prepare a classic comfort-food side dish without using valuable oven space. I get tender green beans coated in a creamy, savory mushroom sauce and finished with the crispy fried onions that make this casserole so recognizable.

Slow Cooker Green Bean Casserole Recipe

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A creamy, savory slow cooker green bean casserole with tender green beans, rich mushroom sauce, and crispy fried onions. This easy holiday side dish keeps valuable oven space free for the rest of the meal.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 4 hours 15 minutes
• Total Time: 4 hours 30 minutes
• Yield: 8 to 10 servings
• Category: Side Dish
• Method: Slow Cooker
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 pounds fresh green beans, trimmed and cut into bite-sized pieces
• 2 cans (10.5 ounces each) condensed cream of mushroom soup
• ¾ cup milk
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon ground black pepper
• ¼ teaspoon salt
• 1 ½ cups shredded cheddar cheese, optional
• 2 ½ cups crispy fried onions, divided
• Nonstick cooking spray or butter for greasing the slow cooker

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Instructions

1. Lightly grease the inside of a 6-quart slow cooker with nonstick cooking spray or butter.
2. Wash and trim the fresh green beans, then cut them into bite-sized pieces.
3. In a large bowl, whisk together the condensed cream of mushroom soup, milk, Worcestershire sauce, garlic powder, onion powder, black pepper, and salt until smooth.
4. Add the green beans to the slow cooker and pour the mushroom mixture over them. Stir until the beans are evenly coated.
5. If using the optional cheddar cheese, stir it into the green bean mixture.
6. Add about 1 cup of the crispy fried onions and gently stir to combine.
7. Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, checking toward the end and stopping when the green beans reach the desired tenderness.
8. About 15 to 20 minutes before serving, sprinkle the remaining crispy fried onions over the casserole.
9. Replace the lid and continue cooking just long enough to warm the topping. For the crispiest onions, add them immediately before serving instead.
10. Serve the casserole warm directly from the slow cooker.

Notes

• For a cheesy variation, add the optional shredded sharp cheddar cheese and sprinkle additional cheese over the casserole before adding the fried onions.
• For extra mushroom flavor, sauté sliced cremini or button mushrooms in butter and add them to the slow cooker.
• For a bacon variation, stir cooked and crumbled bacon into the casserole and reserve some for the topping.
• Add a pinch of cayenne pepper or crushed red pepper flakes for a little heat.
• Frozen green beans can be added without thawing, but monitor them closely because they may become tender more quickly.
• Canned green beans can also be used; drain them thoroughly and reduce the cooking time because they are already tender.
• For the crispiest topping, reserve most of the fried onions and add them immediately before serving.
• Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
• The casserole can be frozen, although the sauce and beans may have a softer texture after thawing. Add fresh crispy onions after reheating.
• For a from-scratch version, replace the condensed soup with a cooked mushroom sauce made from butter, fresh mushrooms, flour, broth, and milk or cream.

Nutrition

• Serving Size: 1/10 of recipe
• Calories: 260 kcal
• Sugar: 5 g
• Sodium: 720 mg
• Fat: 15 g
• Saturated Fat: 6 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 4 g
• Protein: 8 g
• Cholesterol: 20 mg