crock pot green bean casserole recipe
The Best crock pot green bean casserole recipe
Green bean casserole is one of those dishes I make all year, not just at the holidays. The slow cooker does the work, so I can put it together in the morning and forget about it until dinner. It comes out creamy, warm, and just as good as the oven version without taking up space in my oven.
My kids actually eat their vegetables when I make this, which says a lot. They like the crispy onions on top and the mild, creamy sauce, and I like that I can set it and go. I bring it to potlucks, church dinners, and Thanksgiving, and it works just as well on a regular Tuesday with roasted chicken. There is never much left in the crock when we are done.
Green beans bring fiber and vitamins to the table, and using frozen or fresh beans instead of canned keeps things a little lighter. I do not pretend this is a health food dish, but it is a vegetable side my family asks for, and that counts for something. If you need a dependable side that travels well and frees up your oven, this is the one I reach for.
Crock Pot Green Bean Casserole
A hands-off take on the classic holiday side, made start to finish in the slow cooker. Canned green beans simmer in a creamy mushroom sauce until tender, then get topped with crispy fried onions right before serving.
🥘Ingredients
For the Casserole
For the Topping
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Crock Pot Green Bean Casserole Works
This crock pot green bean casserole is my go to when I need something reliable for a family gathering. It frees up the oven, travels well, and everyone at the table eats it without complaint. I make it for holidays, potlucks, and regular Sunday dinners because it works every single time.
❓ Frequently Asked Questions About Crock Pot Green Bean Casserole
1. Can I use frozen or canned green beans instead of fresh?
Yes, both work well. Canned cut green beans should be drained thoroughly before going in the slow cooker, and frozen beans can go in straight from the bag with a few extra minutes of cook time. If you use frozen, thaw and drain them first so the casserole doesn’t turn watery.
2. How long should I cook green bean casserole in the crock pot?
Plan on two to three hours on low for a standard batch. The casserole is done when the sauce bubbles at the edges and the beans are tender but not mushy. Cooking it much longer than that will break down the beans and thicken the sauce past the creamy texture you want.
3. Can I prepare it ahead of time and cook it later?
You can assemble the bean and sauce mixture a day ahead and keep it covered in the fridge. Add about 30 minutes to the cook time if you start from cold, and hold the crispy topping until the last 20 to 30 minutes so it stays crunchy instead of steaming into the sauce.
4. Why did my casserole come out soupy?
Extra liquid usually comes from canned beans that weren’t drained, frozen beans that released water as they thawed, or mushrooms that weren’t cooked off first. Sautéing the mushrooms and onions before they go in helps, and leaving the lid off for the final 20 minutes lets excess moisture cook away.
5. Can I double the recipe for a crowd?
Yes, but keep the crock pot filled no more than about three-quarters full so it heats evenly, and expect a longer cook time, often three to four hours on low. Stir once halfway through, and add the crispy onions in the last 20 to 30 minutes as usual.
