Crock Pot Green Bean Casserole
This Crock Pot Green Bean Casserole is a must-have side dish on any holiday table! It’s easy, tasty and no oven is required!
AN EASY SLOW COOKER SIDE DISH RECIPE
What is a holiday dinner without Green Bean Casserole? I absolutely adore it and it is one of my highlights of the meal itself. But why take up more oven space? Make this Crock Pot Green Bean Casserole instead, all the same favorite flavors but cooked low and slow. We love to use our Crock Pot whenever we get the chance, especially when we need to make a lot of food at one time. Give it a try this year, you won’t be disappointed!
This recipe has become a family favorite in my house. I love that it is made in the crockpot. It’s definitely a step up from the original recipe!
– Stacey
FREQUENTLY ASKED QUESTIONS:
Some people like cheese in their Green Bean Casserole and some don’t. We like to use a mixture or parmesan and cheddar for ours. We also use freshly grated as it melts and incorporates a bit better, but store-bought grated (or finely shredded) cheese can also be used. You can play around with your cheese preferences but we have found that this combination works nicely.
Yes you can. I like to defrost them before adding them to the slow cooker, but adding them frozen will work too it will just add a short bit of time to cooking.
If you are not a fan of cream of mushroom soup you really can use any cream of soup that you’d like. Some others that we have used are cream of chicken soup, cream of celery, cream of potato etc. Feel free to use what you like best. Or if you don’t like cream soups at all, check out my recipe for Green Bean Casserole with no cream soups.
Yes! If you would rather bake this recipe in the oven and have the space, you can absolutely do that. Prepare casserole as directed but in a larger baking pan, about 9×13-inch and bake in your oven for about 35-40 minutes. Add the remaining french fried onions and bake for another 10 minutes until golden.
This can be stored in an airtight container in the refrigerator where it should keep for up to 2-3 days. You can reheat your leftovers in the microwave until heated through.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- cream of mushroom soup – don’t like cream of mushroom? Just use cream of chicken. Or you can go all out and make Homemade Cream of Mushroom Soup.
- milk
- onion powder – if you don’t like that much onion flavor, you can use garlic powder or just skip it. You don’t need to add additional salt because there is plenty in the canned green beans and cream of mushroom.
- pepper
- green beans – if you need to cut back on the sodium, use salt free green beans and I would also recommend the low/no sodium cream of mushroom soup.
- parmesan cheese and cheddar cheese – you can use any cheese combination you like here.
- French’s fried onions – this is the most popular brand (French’s) but you can use the store brand as well.
HOW TO MAKE CROCK POT GREEN BEAN CASSEROLE:
In the bottom of a 6-quart slow cooker, mix together the cream of mushroom soup, milk, onion powder and ground pepper. Stir until all ingredients are well combined. Then add in green beans.
Then add parmesan cheese, cheddar cheese and half of the french fried onions. Stir gently until well combined. Cook on low for 2 hours, stirring occasionally. When cooking time is complete, stir mixture well and add in the remaining french fried onions and cook for an additional 20-30 minutes.
After the additional 20-30 minutes is up, remove the dish from the slow cooker and serve immediately.
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Originally published: November 2021
Republished: October 2025
Crock Pot Green Bean Casserole
Ingredients
- 2 (10.5 ounce) cans of cream of mushroom soup
- ⅔ cup milk
- ½ teaspoon onion powder
- ¼ teaspoon ground pepper
- 4 (14.5 ounce) cans of green beans, drained
- ½ cup grated parmesan cheese
- ½ cup grated cheddar cheese
- 1 (6 ounce) can French's fried onions (divided use)
Instructions
- In the bottom of a 5-6 quart slow cooker, mix together 2 (10.5 ounce) cans of cream of mushroom soup, ⅔ cup milk, ½ teaspoon onion powder and ¼ teaspoon ground pepper. Stir until all ingredients are well combined.
- Add in 4 (14.5 ounce) cans of green beans, drained, ½ cup grated parmesan cheese, ½ cup grated cheddar cheese and half of the French's fried onions. Stir gently until well combined.
- Cover and cook on low for 2 hours, stirring occasionally. When cooking time is complete, stir mixture well and top with the remaining French's fried onions. Cover again and cook for an additional 20-30 minutes.NOTE: Some people like to toast the fried onions to make them extra crispy before adding to the top. If you do this, you don't need to cook for the additional 20-30 minutes.
- After the additional 20-30 minutes is up, remove the dish from the slow cooker and serve.
Video
Notes
- Other cream soups can be used instead of cream of mushroom, see my tips above.
- Freshly shredded/grated cheese works best. You can play around with your cheese preferences or omit completely.
- Frozen green beans will work, I suggest defrosting slightly before using.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
This recipe has become a family favorite in my house. I love that it is made in the crockpot. It’s definitely a step up from the original recipe!
This makes me so happy to read Stacey – thank you for taking the time to come back and comment!
Would this fit in a 4 qt. slow cooker?
It should I think
Thanks for this recipe with exact amounts. I don’t own a crockpot. Isn’t there a way to bake this in the oven. Thanks !
Happy Thanksgiving Y’all’s !!!
I haven’t tested this particular recipe in the oven. I specifically designed it to be made in the crock pot. I suppose you could start with 25 minutes in a 350F degree oven. Put the rest of the French fried onions on top then bake for another 5 minutes until they’ve browned a little.
I’m actually getting tired of green bean casserole. Never thought I’d say that! But this one looks good. I’ll have to try it!
Ha! I totally understand. I really love it and I’m not sure why I only make it once a year. I guess it just tastes better at Thanksgiving! 🙂