Your crockpot is going to save the day this Thanksgiving, simply by staying out of the oven, leaving room for all of the dishes that need to be in there. You can make a delicious and traditional Green Bean Casserole, in the slow cooker. It’s easy and convenient.
I’m not sure if it’s really Thanksgiving without this creamy, savory green bean casserole! Along with Roast Turkey and Herb Stuffing, I think this is a necessity. This truly is the best green bean casserole recipe, and so simple to make, even on the busiest of days.
Why You’ll Love This Recipe
- It’s Versatile: Yes, we love green bean casserole on Thanksgiving, but it’s also a delicious and simple side dish to make for other, less formal dinners.
- Simple Ingredients: This recipe is the classic one, using canned soup and french fried onions, and has my own flavor additions added to make it extra delicious, but not different than you remember.
- Everyone Loves It: Nobody will complain that you made green bean casserole! It’s a family favorite.
If you want to make it in the oven from scratch, find my creamy green bean casserole recipe here!
Ingredients in Crockpot Green Bean Casserole
You need a few simple ingredients to make a green bean casserole:
Complete list of ingredients and amounts can be found in the recipe card below.
- Green Beans: In this recipe I used french cut frozen green beans. You can also use regular cut frozen beans. Before starting, thaw the green beans completely and drain off any liquid.
- Cream Soup: I’ve found that using one can of cream of mushroom and one can of cream of chicken soup gives me the best flavor.
- Seasonings: Minced garlic, Italian seasoning, and black pepper give this casserole a little something extra. No need to add salt, as the soup and the onions already have a lot added.
- Worcestershire Sauce: This hard to pronounce condiment gives a savory, meaty, umami flavor that makes it perfect for serving with roasts.
- Parmesan Cheese: I like to add grated parmesan cheese to my crockpot green bean casserole. It gives more flavor and additional creaminess.
- French Fried Onions: Usually these come in a paper can, or sometimes in a bag near the salad dressings or canned vegetables. They are the star of the show – crispy, salty, savory, and perfect to top this casserole! To take your casserole to the next level, make these crispy fried onions at home! They’re so easy to make and taste much better than the store-bought version.
How to Make Green Bean Casserole in a Slow Cooker
- Prepare: Spray the slow cooker insert with non-stick spray.
- Mix: Combine all of the ingredients in a large bowl, except for the fried onions.
- Add some onions: Fold in ½ cup of french fried onions, reserving the rest, and transfer the mixture to the slow cooker.
- Cook: Cover and cook for 3-4 hours on low or 1 hour on high.
- Add Topping: Top with the remaining fried onions and serve.
My Best Green Bean Casserole Tips
Start with the Green Beans. You can use any type of green beans that you like. Frozen beans, either regular or french cut, canned green beans, or even fresh, blanched green beans can be used. Whichever type you choose, make sure that the beans are thawed if necessary and drained of all extra liquid.
Onions go inside and out. Adding a small amount of french fried onions into the green bean and soup mixture is the best and easiest way to thicken it. The starches in the onions do a great job of it.
Substitute for Parmesan. You can use sharp cheddar, gruyere, or any other favorite cheese to amp up the flavor of this casserole.
What to serve with green bean casserole
This dish is obviously best suited to accompany a Thanksgiving feast! You can see all of my Thanksgiving recipes here, but let me give you some of my favorites so that you can start planning your big meal.
For a classic Thanksgiving meal, serve green bean casserole with Roast Turkey, Buttery Herb Stuffing, mashed potatoes, and my Best Cranberry Sauce.
Want to try some less common side dishes? Bacon Wrapped Asparagus, Shaved Brussels Sprout Salad, and Twice Baked Potatoes will be sure to impress!
Ready for dessert? Serve homemade Pecan Pie, Pumpkin Pie, Sweet Potato Pie, Pumpkin Cheesecake, NY Style Cheesecake, or simple Pumpkin Cookies with Cream Cheese Frosting.
As written, this casserole will serve 8 people as a side dish, and is cooked in a 6 quart slow cooker. You can double this recipe to serve a larger crowd. Cook the same way, but use an 8 quart slow cooker.
Just 3-4 hours on low is all you need to make this crockpot green bean casserole. If you’re in a hurry, 1 hour on high will also do the trick.
Be sure to completely thaw your frozen green beans and drain them before adding to the slow cooker. If you add them while still frozen, your casserole will get watery. It will be much easier if you don’t have a watery casserole to begin with!
To fix a watery green bean casserole, try removing a ½ cup of liquid from the crockpot, mixing with a tablespoon of cornstarch, and then adding back in. Let the casserole cook on high until thickened.
Placing the stoneware insert from the slow cooker under the broiler for less than a minute should give you the golden brown top that you’re looking for. Please read your manufacturer’s instructions to determine whether or not you can put your crock pot insert under that amount of heat though!
Another (more labor intensive) method would be to transfer the green bean casserole from the crockpot to an oven safe dish, then add the fried onions before broiling for 10-60 seconds, watching it carefully.
Lastly, try placing your french fried onions on a baking sheet by themselves, and briefly browning them in the oven before topping your casserole with them.
While I know that it can be done, I haven’t tested a recipe for crockpot green bean casserole without cream soup. This recipe is supposed to be fast and easy, so we’re using all the shortcuts that we can.
Whether you’re cooking a Thanksgiving feast, or just making a nice family dinner, Crockpot Green Bean Casserole is a simple, well-loved side dish that everyone will enjoy.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Crockpot Green Bean Casserole
- 6 quart or larger slow cooker
- 36 ounces frozen or canned green beans thawed completely and drained from any liquid (about 3 bags if frozen)
- 1 x 10.75 ounce can cream of mushroom soup
- 1 x 10.75 ounce can cream of chicken soup
- 1 clove garlic minced
- 1 teaspoon Italian seasoning
- ½ teaspoon ground black pepper
- ⅓ cup whole milk
- 2 teaspoons Worcestershire sauce
- ¾ cup parmesan cheese grated
- 1 x 6 ounce can French fried onions click here for a homemade version
- Spray the slow cooker with non stick spray.
- Combine all of the ingredients in a large bowl except for the fried onions.
- Fold in ½ cup of fried onions, and transfer to the slow cooker.
- Cover and cook for 3-4 hours on low. Or on high for 1 hour.
- Top with the remaining fried onions and serve.
- Double the recipe. Use an 8 quart slow cooker and follow the rest of the instructions as written.
- Substitute for Parmesan. You can use sharp cheddar, gruyere, or any other favorite cheese to amp up the flavor of this casserole.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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