recipe for green bean casserole in a crockpot
The Best recipe for green bean casserole in a crockpot
I love making it in the crockpot because it’s hands-off and lets the flavors meld together just right. It’s also a great way to use up any green beans you have on hand—whether they’re fresh from the garden or frozen from the store. My kids always ask for seconds because the crispy onions and creamy sauce make it feel like a little snack in a bowl. And because it’s made ahead, it’s easy to serve at gatherings or potlucks, where it always gets rave reviews. It’s that kind of recipe that feels like a little comfort in every bite.
Easy Crockpot Green Bean Casserole
A comforting, creamy green bean casserole made effortlessly in a slow cooker. Perfect for weeknight dinners with crispy fried onions on top.
🥘Ingredients
- 2 lbs fresh green beans, trimmed
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 (28 oz) can cream of mushroom soup
- 1 cup milk
- 1 cup heavy cream
- ½ cup shredded cheddar cheese
- 1 large yellow onion, thinly sliced
- 2 tbsp butter
- 1 tbsp all-purpose flour
- ½ tsp salt
👨🍳Directions
-
1
Trim the ends off the green beans and rinse them under cold water. Pat dry with a towel. -
2
In a large pot, heat olive oil over medium heat. Add the green beans, salt, and pepper, and sauté for 5 minutes until slightly softened. -
3
In a separate bowl, whisk together the cream of mushroom soup, milk, and heavy cream until smooth. -
4
Pour the sauce into the crockpot. Stir in the green beans and cook on low for 3 hours. -
5
While the crockpot is cooking, melt butter in a skillet over medium heat. Add the sliced onions and sprinkle with flour and salt. Cook for 8–10 minutes until golden and crispy. -
6
Once the green beans are tender, stir in the shredded cheddar cheese until melted. Serve hot with the fried onions on top.
🔧Equipment
- Crockpot
- Large pot
- Skillet
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Crockpot Green Bean Casserole Works
❓ Frequently Asked Questions About Crockpot Green Bean Casserole
1. What is the best way to prepare green beans for crockpot casserole?
Use fresh or frozen green beans, rinsed and drained. Fresh beans should be trimmed if they have tough ends. For a smoother texture, lightly blanch frozen beans in boiling water for 30 seconds before adding them to the crockpot.
2. How do I avoid soggy crockpot green bean casserole?
To prevent sogginess, ensure the crockpot is not overfilled—leave about an inch of space at the top. Cook on low heat for a longer duration (4–5 hours) rather than high heat (2–3 hours), which can make the sauce too runny.
3. Can I substitute the creamy sauce for a lighter version?
Yes! Swap the full-fat cream soup for a low-fat or vegetable broth-based sauce mixed with a little cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) to thicken it. For extra creaminess, blend in a splash of milk or coconut milk.
4. What if I don’t have canned mushrooms or onions in the crockpot?
Skip them entirely—they’re optional! If you’d like, sauté diced onions or mushrooms separately in a pan before adding them to the crockpot for a richer flavor. Fresh garlic or a pinch of dried seasoning can also enhance the dish without them.
5. How long should I cook the crockpot green bean casserole?
Cook on low for 4–5 hours or high for 2–3 hours, depending on your crockpot’s size and power. Stir the crockpot halfway through if possible to ensure even cooking. The beans should be tender, and the sauce should thicken slightly.
