This hassle-free Crockpot Green Bean Casserole is creamy, comforting, and packed with rich, crispy flavor and texture for the ultimate hands-off holiday side dish everyone loves. With only 7 ingredients, anyone can make this easy Thanksgiving classic.
It wouldn’t be Thanksgiving or the holidays without a big helping of classic green bean casserole on your plate! This Crockpot Green Bean Casserole has everything we love about the traditional holiday favorite in an easy hands-off, no-fuss slow cooker version. With just a handful of nostalgic ingredients and minimal prep, this casserole is an easy, comforting side that always deserves a spot on the table — and the best part? Making it in the crock pot truly couldn’t be any simpler.
With tender green beans, a rich, creamy sauce, and plenty of crispy fried onions on top (the best part!), this Crockpot Green Bean Casserole recipe delivers all of that cozy, creamy, savory flavor we love without taking up valuable oven space. The green beans cook perfectly in the cream sauce, while the onion topping adds a crunch that’s simply irresistible and keeps you coming back for me. This green bean casserole is a simple, crowd-pleasing side that makes holiday entertaining a little easier and a lot more delicious.
If you like this easy recipe, be sure to try some of our other favorite one-pot holiday sides. We love these rich and creamy Slow Cooker Loaded Mashed Potatoes and these Green Beans with Bacon and Onion are always a hit.
Why You’ll Love This Recipe
- Frees up precious oven space. Made in the slow cooker, this recipe is ideal because it cooks on the counter — no stove or oven required, which frees up oven space that’s in high demand during busy holiday meals.
- Easy homemade holiday side. Thanks to the ease of the slow cooker, this is a super simple hands-off, no-fuss version of a holiday staple. Whip it up with minimal effort without sacrificing any flavor.
- Perfect balance of creamy texture and classic flavor. Using simple, familiar ingredients, this green bean casserole has all of the creamy, rich texture you crave with the same nostalgic flavors you love.
- Versatile for holiday meals or weeknight dinners. Because this recipe is so easy to make, it’s ideal for special holiday dinners, entertaining, or simply for a hands-off weeknight side.
Ingredients
- Green Beans: Use your favorite canned variety and drain these well.
- Condensed Cream of Mushroom Soup: The classic, nostalgic ingredient for ultra creamy texture and traditional flavor.
- Whole Milk: For richness.
- Worcestershire Sauce: Adds a punch of umami flavor.
- Garlic Powder: For even more seasoning.
- Black Pepper: To taste
- Crispy Fried Onions: A classic and beloved ingredient for the crispy topping and tasty mix-in for the casserole.
How To Make Crockpot Green Bean Casserole
1. In a large mixing bowl, add 2 cans (10.5 ounces each) condensed cream of mushroom soup, 3/4 cup whole milk, 1 tablespoon Worcestershire sauce, 1 teaspoon garlic powder, and 1/2 teaspoon black pepper. Whisk until the sauce is smooth and evenly mixed.
2. Lightly grease the inside of a 6-quart black oval crockpot. Add 4 cans (14.5 ounces each) cut green beans, drained very well. Pour in all of the creamy mushroom sauce and 1 cup crispy fried onions. Stir gently until the green beans are evenly coated.
3. Place the lid on the crockpot. Cook the casserole on HIGH for 2 1/2 to 3 hours or LOW for 4 to 5 hours. The casserole is ready when the green beans are hot throughout and the sauce is creamy and bubbling around the edges. Give it one gentle stir near the end if needed.
4. Turn the crockpot to WARM. Sprinkle the remaining 1 cup crispy fried onions evenly over the hot casserole. Leave the lid off for about 5 minutes so the onions stay crisp. Spoon the casserole into a round white serving bowl and serve warm.
Expert Tips
- Drain green beans well. Be sure to fully drain the canned beans of any excess moisture or water, to prevent a watery casserole.
- Add crispy onions last. Don’t add these until the very end of cooking, in order to keep them crispy and crunchy. Adding them too early on causes them to turn soggy and soft.
- Keep on warm setting for serving. Once cooked, turn the slow cooker to the “warm” setting to keep the casserole warm when serving and entertaining. Just be sure to follow your crock pot’s food safety timeline guidelines.
- Use correct sized slow cooker: Make sure you’re using the right size crockpot to fit this casserole for the correct texture. If you double the recipe, be sure to use a larger sized slow cooker. Bonus: no matter what size you use, you’re cooking on the counter and freeing up oven space!
Variations & Substitutions
- Use a different canned soup. Cream of mushroom is the classic, but cream of celery or chicken has a nice creamy flavor and texture, too.
- Try fresh or frozen green beans. If using frozen, thaw them and fully drain before using. And if using fresh, pre-boil them for 3-5 minutes before adding to the slow cooker to keep their bright green color.
- Add cheese. Add freshly shredded cheddar cheese into the casserole for a cheesy twist.
- Mix in bacon. Try sprinkling in crumbled cooked bacon for a smokey flavor and crunchy texture.
Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350° until hot and the onions have crisped up. Feel free to top with fresh onions for more crunch.
We don’t recommend freezing this dish as the texture can change and the casserole can become watery once frozen and thawed. Enjoy it fresh for the best results.
This is a great make-ahead holiday side. Prep and assemble all of the ingredients in the base of the slow cooker the day before, then cover and refrigerate until the next day when you’re ready to cook and serve.
Frequently Asked Question
Yes! Either work. If you use fresh, we recommend pre-boiling them for 3-5 minutes to slightly soften and keep their bright color. And if you use frozen, be sure to thaw and fully drain to remove extra liquid.
Towards the end of cooking, around the last 10 minutes to keep them crispy.
Of course. Double the ingredients and just be sure to use the correct size slow cooker to fit everythin.
Check your slow cooker’s food safety guidelines, but the time limit is usually around 2 hours.
This is a great recipe to prep in advance — assemble all of the ingredients in the slow cooker the day before, then cover and store in the fridge until you’re ready to cook and serve.
More Delicious Holiday Sides
Crockpot Green Bean Casserole
Ingredients
Method
- In a large mixing bowl, add 2 cans (10.5 ounces each) condensed cream of mushroom soup, 3/4 cup whole milk, 1 tablespoon Worcestershire sauce, 1 teaspoon garlic powder, and 1/2 teaspoon black pepper. Whisk until the sauce is smooth and evenly mixed.
- Lightly grease the inside of a 6-quart black oval crockpot. Add 4 cans (14.5 ounces each) cut green beans, drained very well. Pour in all of the creamy mushroom sauceand 1 cup crispy fried onions. Stir gently until the green beans are evenly coated.
- Place the lid on the crockpot. Cook the casserole on HIGH for 2 1/2 to 3 hoursor LOW for 4 to 5 hours. The casserole is ready when the green beans are hot throughout and the sauce is creamy and bubbling around the edges. Give it one gentle stir near the end if needed.
- Turn the crockpot to WARM. Sprinkle the remaining 1 cup crispy fried onions evenly over the hot casserole. Leave the lid off for about 5 minutes so the onions stay crisp. Spoon the casserole into a round white serving bowl and serve warm.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350° until hot and the onions have crisped up. Feel free to top with fresh onions for more crunch.
- We don’t recommend freezing this dish as the texture can change and the casserole can become watery once frozen and thawed. Enjoy it fresh for the best results.
- Prep and assemble all of the ingredients in the base of the slow cooker the day before, then cover and refrigerate until the next day when you’re ready to cook and serve.