Crockpot Green Bean Casserole

Overhead view of creamy green bean casserole with tender green beans, sliced mushrooms, and crispy golden fried onions in a matte black bowl on a rustic wooden cutting board with a beige napkin.

Crockpot Green Bean Casserole

Nesting Lane

Slow Cooker Green Bean Casserole is an easy Thanksgiving side dish with creamy mushroom sauce and crispy onions. Perfect for holiday dinners.

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Prep Time 15

Cook Time 3 30

Total Time 3 45

Course Side Dish

Cuisine American

Servings

Equipment

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

Calories: 114kcalCarbohydrates: 14gProtein: 3gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gCholesterol: 1mgSodium: 204mgPotassium: 300mgFiber: 3gSugar: 5gVitamin A: 828IUVitamin C: 14mgCalcium: 74mgIron: 1mg

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