green bean casserole crockpot recipe

The Best green bean casserole crockpot recipe

I started making green bean casserole in the slow cooker a few years ago and I have not made it in the oven since. It takes about ten minutes of prep, then it sits and does its own thing while I deal with the turkey or the main dish or whatever else is happening in the kitchen. On Thanksgiving that freed up oven space I honestly did not have. It has been just as useful on a regular Tuesday when I want a warm side without hovering over a pan.

My kids ask for this one by name. They are not big green bean eaters on a normal night, but something about the creamy sauce and the crunchy topping on top gets them to finish their plate. My husband takes the leftovers to work the next day and I have caught him eating it cold straight from the container. I bring it to potlucks and family gatherings because it holds heat well in the crock and I do not have to babysit it. Nobody has ever asked me to bring something else.

Green beans are vegetables, so this counts as one of those on the plate, even with the sauce and the topping. They bring fiber and a few vitamins to a meal that can otherwise be heavy. That is enough for me. I am not going to promise you it is healthy food, but I will say it is a way to get a green vegetable into a holiday meal that people actually eat instead of push around.

🥘Ingredients

👨‍🍳Directions

🔧Equipment

📊Nutrition Facts (per serving)

📝Notes

Watch Video Of How Crockpot Green Bean Casserole Works

This green bean casserole crockpot recipe is one I keep in rotation because it frees up oven space and still tastes like the classic everyone expects. It works for holidays, potlucks, or a regular weeknight when you want something hearty and hands off, and it holds up well on a buffet table for family gatherings.

❓ Frequently Asked Questions About Crockpot Green Bean Casserole

1. Can I use frozen green beans instead of canned?

Yes. Frozen cut green beans work well and often taste fresher than canned. Thaw and drain them first so the extra water doesn’t thin out the sauce, and reduce the milk by about two tablespoons to compensate. If you’re using frozen beans, expect them to release a bit more liquid during the long cook time, so the sauce may take slightly longer to thicken.

2. Should I add the crispy fried onions before or after cooking?

Save them for the end. The onions go soft and soggy if they spend hours in the slow cooker, so stir them in only during the last few minutes or scatter them over the top just before serving. If you want that golden, toasted texture, spread the onions on a sheet pan and warm them under the broiler for a minute or two, then pile them on the finished casserole.

3. How long does green bean casserole take in the slow cooker?

Plan on about two to three hours on high or four to five hours on low. The dish is done when the sauce bubbles at the edges and the beans are tender enough to pierce easily with a fork. Because everything in the recipe is already cooked or safe to eat cold, you’re really just heating it through and letting the flavors meld, so a little extra time won’t hurt.

4. Can I double the recipe for a crowd?

You can, but use a larger slow cooker rather than filling a small one to the brim. A six-quart cooker handles a double batch comfortably; anything smaller and the mixture will take much longer to heat through and may overflow as it bubbles. Increase the cook time by about an hour on high and check that the center is hot before serving.

5. Can I assemble it ahead of time and cook it later?

Yes. Combine everything except the crispy onions in the slow cooker insert, cover, and refrigerate for up to 24 hours. When you’re ready, set the insert into the base and cook as directed, adding 30 to 60 minutes since you’re starting from cold. Keep the onions in a sealed bag or container at room temperature and add them at the end.