Make this traditional Slow Cooker Green Bean Casserole for a Thanksgiving dinner side dish. It opens up space in your oven. It’s easy to make with canned green, cream of mushroom soup and crispy onions.
Slow Cooker Green Bean Casserole
Most everyone has a space for Green Bean Casserole on their Thanksgiving table. Sure, Traditional Stuffing and Mashed Potatoes are always present too! But, green beans are a must!
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In the past, I have typically served my Traditional Green Bean Casserole with fresh green beans. I now make Slow Cooker Green Bean Casserole. My Crock-Pot’s are very handy when trying to make a big dinner. I even make Slow Cooker Sweet Potato Casserole.
Slow Cooker Green Bean Casserole requires little effort. It allows you to free up precious oven space for turkey and pies. Plus, the recipe can be doubled to feed a larger crowd.
For this slow cooker version, I use canned green beans. I have not tried using fresh veggies. If you decide to give it a try, leave me a comment with your results.
Sure, you could use my Homemade Cream of Mushroom Soup. I am sure it will taste great, but it takes a bit more time to make. Using canned versions keeps the recipe quick and straightforward.
Homemade Onion Straws are great for this recipe too! Making them from scratch will require a bit more effort than the store-bought French’s Fried Onions. Either method you decide to use will result in a delicious Green Bean Casserole.
Not a fan of mushroom soup? You could also use Cream of Celery or chicken soup as a replacement. Or, consider making my Cheesy Green Bean Casserole recipe.
CrockPot Green Bean Casserole always tastes as delicious as oven-baked. You can prepare about two and a half hours ahead of time. I often serve straight from the slow cooker, which creates less cleanup.
Ingredients to Make Slow Cooker Green Bean Casserole
- Cut Green Beans
- Cream of Mushroom Soup
- Fried Onions
- Milk
How to Make Slow Cooker Green Bean Casserole
First, preheat oven to 300 degrees. Then, add the fried onions to a cookie sheet and bake for about 10 minutes.
Next, add the green beans drained to the slow cooker. Then, add the cream of mushroom soup and milk. Stir until combined.
Now, add 1/3 of the fried onions and stir until incorporated.
Add a doubled paper towel to the top of your crock.
Cover and cook on low for 2 hours. Remove the lid, add remaining onions on top. Cook for an additional 30 minutes on a low setting without the cover. Keep the slow cooker on warm until ready to serve.
Slow Cooker Green Bean Casserole
Ingredients
- 3 14.5 oz cans Green Beans drained
- 2 10.5 oz cans Cream of Mushroom Condensed Soup
- 1/3 cup Milk
- 6 oz Crispy Fried Onions
Instructions
- Preheat oven to 300.
- Place onions on cookie sheet and bake for 10 minutes.
- Place green beans in slow cooker.
- Add soup and milk to slow cooker.
- Stir until coated.
- Add 1/3 of onions to slower cooker and stir to incorporate.
- Place paper towel under lid to absorb excess moisture.
- Cover and cook on low for 2 hours.
- Remove lid discarding paper towel.
- Add remaining onions on top and cook uncovered on low for 30 minutes.
Nutrition
Sophie Anderson
Just saved this dish from Christmas menu didn’t have enough room in the oven!! Thanks for sharing!!1