Slow Cooker Green Bean Casserole

Course: casserole

Cuisine: American

Diet: Vegetarian

Prep Time: 10

Cook Time: 2

Total Time: 2 10

Servings: servings

Calories: 30kcal

Author: Shruthi Baskaran-Makanju

This slow cooker green bean casserole is my go-to holiday side: creamy, comforting, and so easy. Just 10 minutes of prep, then let your slow cooker do the work!

Print Recipe Add to Collection

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