This slow cooker green bean casserole is a total HERO during the holidays—especially when every oven rack is occupied, and you’re juggling a million things at once. The first time I made this, I couldn’t believe how hands-off it was. Just a handful of pantry staples, toss it all in the slow cooker, and a couple of hours later, you’ve got this comforting, savory dish that tastes like it’s been lovingly simmering all day. It’s now a go-to in our house, saving my sanity and making every gathering feel a bit more special, without the extra effort!
This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above!
💭 Green bean casserole that basically makes itself!
This slow cooker green bean casserole is a total game-changer for busy cooks, especially during holiday chaos. It only takes 10 minutes to prep, and then your slow cooker handles the rest. It’s the easiest way to serve a classic with zero stress, and trust me, you’ll love the set-it-and-forget-it ease!
- Classic side dish with a twist. Have the same delicious flavor of green beans with half of the prep time. No canned ingredients!
- Make-ahead friendly. You can prep it the day before and cook it in the slow cooker the next day. Definitely a no-fuss recipe!
- Diet-friendly. Vegetarian, gluten-free, and easy to turn into vegan!
Love green beans? Try my cheesy green bean casserole, green bean casserole with cream cheese, and green beans and potatoes. Want something different? Try my smothered garlic green beans or Indian style green beans.
📋 Ingredients and notes
To make this green bean casserole, you’ll need fresh green beans, cream of mushroom soup, milk, garlic powder, onion powder, French fried onions, salt, and pepper.
Variations & Substitutions
- Green beans. You can use canned green beans or frozen green beans in place of fresh green beans. If using canned, drain them. If using frozen, thaw them.
- Cream of mushroom soup. Substitute it with cream of potato or cream of celery condensed soups.
- Add-ins. Add 1 cup of shredded cheddar cheese, parmesan cheese or a blend of cheeses. Feel free to add in some sauteed onions or mushrooms.
- Worcestershire or soy sauce can be added for another depth of flavor.
Make vegan green bean casserole
Substitute the whole milk with unsweetened plant-based milk like almond milk, oat milk, or coconut milk.
📖 How to make Crockpot green bean casserole
Step 1:
Spray a 4 quart or 6 quart slow cooker with cooking spray or line it with a slow cooker liner.
Step 2:
Bring a large pot of salted water to a boil. While the water comes to a boil, trim the ends of the green beans and cut them into 1 1/2-2” pieces.
Step 3:
When the water comes to a boil, place the green beans into the boiling water. Boil for 4-6 minutes until the green beans are just tender. While the green beans boil, fill a large bowl with ice water.
Step 4:
When the green beans are done, drain them and immediately place them into the ice water. Once the green beans are cool, drain them and set aside.
Step 5:
To the slow cooker, add the soup, milk, garlic powder, and onion power. Whisk until all ingredients are combined. Gently stir in the green beans then fold in 1 cup of the French fried onions.
Step 6:
Cover and cook on low for 2-3 hours, stirring halfway through.
Step 7:
When the green beans are nearly done, toast the remaining French fried onions in a dry skillet over medium heat (3-5 minutes).
Step 8:
Top the green bean casserole with the remaining French fried onions just before serving.
Shruthi’s Top Tip
If you love an extra crispy topping, toast the French fried onions in a skillet or oven for a few minutes before adding them to the casserole. This step keeps them crunchy even after sitting.
- Even in a slow cooker, it’s possible to overcook the casserole, turning the green beans mushy. Keep it on low and check for doneness at the 2-hour mark.
- If you prefer a thicker sauce, whisk in a tablespoon of cornstarch with the milk before adding it to the soup mixture.
- Add a dash of soy sauce to the soup mixture for a deeper, umami flavor profile.
- You can assemble everything the night before and refrigerate. Just add an extra 15 minutes to the cook time to account for the cold start.
👩🏽🍳 Troubleshooting FAQs
Yes, but make sure to thaw and drain them first. Frozen green beans can add excess water, so draining is essential to keep the sauce from becoming too thin.
You can add a splash of soy sauce or even a sprinkle of black pepper to enhance the savory flavors. Don’t be afraid to adjust the garlic and onion powders to your taste!
Absolutely! Assemble the casserole, cover, and refrigerate overnight. The next day, cook it in the slow cooker as directed, adding a bit more time if needed since it’ll be starting cold.
To fix a watery casserole, stir in a tablespoon of cornstarch mixed with cold water and let it cook for an additional 15-20 minutes, uncovered, to thicken the sauce.
To keep the onions crispy, wait to add them until right before serving. You can also toast them in a skillet before topping the casserole for extra crunch.
🍴 How to serve green bean casserole
Green bean casserole is a delicious side dish for Thanksgiving, Christmas, and hearty family dinners all year round. Serve it with vegan turkey roast, vegan ham, or stuffed acorn squash. It’s also delicious with other sides like cheesy mashed potatoes and vegan stuffing recipe.
🍴Storage and reheating suggestions
Store leftover Green Bean Casserole in an airtight container in the fridge for 3-5 days. Heat leftovers in the microwave.
This recipe can also be frozen in a tightly covered container for 2-3 months. Thaw in the fridge overnight and then reheat in the oven or microwave.
🍴 Other easy, no-stress casseroles:
If you like this recipe, check out my other casserole recipes:
Sheet Pan Tofu + Veggies
Pecan Chocolate Chip Cookies
Stuffed Poblano Peppers
Caramelized Onion Pasta
If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
Slow Cooker Green Bean Casserole
Ingredients
- 2 10 oz cans cream of mushroom soup
- ½ cup milk
- ½ tsp garlic powder
- ½ tsp onion powder
- 2 pounds fresh green beans
- 6 oz French fried onions, divided
- salt and pepper, to taste
Instructions
- Spray a 4 quart or 6 quart slow cooker with cooking spray or line it with a slow cooker liner.
- Bring a large pot of salted water to a boil. While the water comes to a boil, trim the ends of the green beans and cut them into 1 1/2-2” pieces.
- When the water comes to a boil, place the green beans into the boiling water. Boil for 4-6 minutes until the green beans are just tender. While the green beans boil, fill a large bowl with ice water.
- When the green beans are done, drain them and immediately place them into the ice water. Once the green beans are cool, drain them and set aside.
- To the slow cooker, add the soup, milk, garlic powder, and onion power. Whisk until all ingredients are combined. Gently stir in the green beans then fold in 1 cup of the French fried onions.
- Cover and cook on low for 2-3 hours, stirring halfway through.
- When the green beans are nearly done, toast the remaining French fried onions in a dry skillet over medium heat (3-5 minutes).
- Top the green bean casserole with the remaining French fried onions just before serving.
Notes
- This recipe can be easily doubled if using a 6-quart slow cooker.
- This Green Bean Casserole can be left on warm for up to 2 hours. Give it a stir every so often to be sure it’s not sticking to the sides or bottom.
- This recipe can be prepped in advanced (without the French fried onions) and then stored in the fridge until ready to cook.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
