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Crockpot Green Bean Casserole

Crockpot green bean casserole combines tender cut green beans with a creamy mushroom sauce in the slow cooker. French fried onions are added just before serving for a crisp, savory topping.
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

For the casserole
  • 1 tsp unsalted butter for greasing
  • 2 cans (10.5 oz) condensed cream of mushroom soup
  • 1 cup milk
  • 1 tsp soy sauce
  • 0.25 tsp black pepper
  • 4 cans (14.5 oz) cut green beans drained
For the topping
  • 2 cups French fried onions

Equipment

  • 1 6-quart slow cooker

Method
 

Make the casserole
  1. Grease the inside of a 6-quart slow cooker with the butter.
  2. In a large bowl, whisk together the soup, milk, soy sauce, and pepper until smooth.
  3. Fold in the green beans.
  4. Transfer the mixture to the slow cooker.
  5. Cover and cook on LOW for 2 to 3 hours or HIGH for 1 to 1 1/2 hours, until hot throughout and bubbling at the edges.
Finish the casserole
  1. Turn off the slow cooker and scatter the French fried onions evenly over the top just before serving.

Notes

Add the French fried onions just before serving to keep them crisp. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the creamy sauce may separate. For a gluten-free option, use gluten-free cream of mushroom soup and fried onions, and replace the soy sauce with gluten-free tamari.