Crockpot Green Bean Casserole is a convenient way to make a classic holiday side dish without taking up valuable oven space.
That’s especially helpful on Thanksgiving when the turkey, stuffing, and other casseroles all need attention at the same time.
This version uses fresh green beans rather than canned, so they have a little more texture.
They cook slowly in a creamy mushroom sauce seasoned with garlic, onion, and Worcestershire sauce.
Crispy fried onions are mixed into the casserole, with another layer added near the end of cooking.
You’ll need a 5- to 6-quart slow cooker and a large mixing bowl for the sauce. Once everything is mixed, there’s very little to do until the beans are tender. Just allow enough time for the slow cooker to do its job.
This is a good option for Thanksgiving dinner, Christmas, or any meal where you need to prepare several dishes. It has the familiar flavor of traditional green bean casserole, and you can serve it directly from the slow cooker to keep it warm.
Why You’ll Love This Crockpot Green Bean Casserole Green Bean Casserole
Keeps the Oven Free
You can prepare this classic holiday side dish without using the oven. That’s one less dish competing for space on Thanksgiving.
Uses Fresh Green Beans
Fresh beans hold their shape better than canned beans during slow cooking. You can cook them until tender without losing all their texture.
Classic Creamy Mushroom Sauce
The familiar combination of cream of mushroom soup and crispy fried onions gives this casserole its traditional flavor.
Convenient for Holiday Meals
You can prepare the sauce ahead of time and trim the green beans in advance. When you’re ready, everything goes into the slow cooker.
Ingredient Substitutions
Frozen Green Beans
Use 2 pounds of frozen green beans instead of fresh. Add them frozen and begin checking for tenderness earlier, since they may cook faster.
Cream of Mushroom Soup
Regular cream of mushroom soup works in place of reduced-sodium. You can also use cream of celery soup for a different flavor.
Milk
Whole milk or 2% milk can replace low-fat milk in equal amounts.
Worcestershire Sauce
Soy sauce can be used instead. Start with 2 teaspoons since the flavor and salt content are different.
Crispy Fried Onions
Crushed buttery crackers or seasoned breadcrumbs can replace the topping, although they won’t have the same onion flavor.
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Crockpot Green Bean Casserole
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Ingredients
- 2 pounds fresh green beans trimmed and cut into 2-inch pieces
- 2 cans (10.5 ounces each) reduced-sodium cream of mushroom soup
- ¾ cups low-fat milk
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground black pepper
- ¼ teaspoon salt
- 1½ cups crispy fried onions divided
Instructions
- Lightly coat the inside of a 5- to 6-quart slow cooker with nonstick cooking spray. Place the green beans in the slow cooker.
- In a large mixing bowl, add the cream of mushroom soup, milk, Worcestershire sauce, garlic powder, onion powder, black pepper, and salt. Whisk until smooth.
- Pour the mushroom mixture over the green beans and stir until the beans are evenly coated. Stir in ¾ cup of the crispy fried onions. Cover and cook on LOW for 3 to 3½ hours, or until the green beans are tender but not mushy.
- Stir the casserole and sprinkle the remaining ¾ cup crispy fried onions over the top. Cover and cook for 10 to 15 minutes, or until the onions are warmed through. Serve hot.
Notes
Tips and Tricks
Check for Tenderness – Fresh green beans vary in thickness. Start checking at 3 hours so they don’t become too soft. Keep the Topping Crisp – The fried onions on top will soften in the covered slow cooker. For a crunchier topping, reserve them until just before serving. Prepare Ahead – Trim the green beans and mix the sauce up to 24 hours ahead. Refrigerate them separately until ready to cook. Keep Warm – Use the WARM setting for serving, but avoid leaving the casserole in the slow cooker too long. The beans will continue to soften.Storing and Reheating
Refrigerator – Store cooled leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Freezer – Freeze in a freezer-safe container for up to 2 months. The sauce may separate slightly, and the green beans will be softer after thawing. Microwave – Reheat individual portions in a microwave-safe dish in 30- to 60-second intervals, stirring between intervals until heated through. Oven – Place leftovers in a covered baking dish and reheat at 350°F for 15 to 20 minutes, or until the center reaches 165°F. Add fresh crispy onions before serving if desired.Nutrition
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