Slow Cooker Green Bean Casserole–a very simple version of your favorite green bean casserole made in the slow cooker. Making this casserole in your slow cooker can free up valuable oven space and also makes this dish very portable.
Slow Cooker Green Bean Casserole
There’s one dish that should be at every holiday dinner…the green bean casserole. Although it seems old fashioned I just love it! It is so easy to make too. Just toss green beans together with some cream of mushroom soup and some french fried onions and you’re practically done.
I love making this casserole in my slow cooker because you can easily take it to a family dinner and keep it warm until everybody is ready to eat. I also appreciate that you can double or triple the recipe with no problems and feed a large crowd.
I used canned green beans and a can of cream of mushroom soup for this easy slow cooker green bean casserole recipe out of pure convenience. But you you can also make your own cream of mushroom soup and use frozen green beans too. If you end up using frozen green beans just add 30-60 minutes to the cooking time.
More holiday recipes you’ll love…
Slow Cooker Holiday Mashed Potatoes
Slow Cooker Cheesy Creamed Corn
Instant Pot Cheddar Bacon Mashed Potatoes
Slow Cooker Scalloped Potatoes
What Slow Cooker Did You Use?
To make Slow Cooker Green Bean Casserole I used my 3-quart casserole crock made by the Crock-Pot brand.* I have loved this casserole shaped crockpot for recipes just like this. I love that the crock insert is completely oven and dishwasher safe. I love how if you want to brown the top of a casserole you can do that quickly in the oven after it cooks all day in the slow cooker. Or if you want to bake something in the oven and then put it into the crockpot and keep it warm on the counter, you can do that too. They cost around $40 and I think totally worth the investment!
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Slow Cooker Green Bean Casserole
- Prep Time: 10 minutes
- Cook Time: 2 hours on high or 4 hours on low
- Total Time: -25932155.383333 minute
- Yield: 6-8 servings 1x
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A very simple version of your favorite green bean casserole made in the slow cooker. Making this casserole in your slow cooker can free up valuable oven space and also makes this dish very portable.
Ingredients
- 3 (14.5 oz) cans green beans, drained
- 1 (13.75 oz) can cream of mushroom soup
- 1/4 cup half and half
- 1 tsp soy sauce
- 1/4 tsp pepper
- 1 1/3 cup french fried onions (divided)
Instructions
- In your slow cooker add the green beans, cream of mushroom soup, half and half, soy sauce and pepper. Use a spoon to toss the mixture together. Thoroughly coat the green beans with the soup. Toss in 2/3 cup of the fried onions.
- Cover the slow cooker and cook on high for 2 hours or on low for 4 hours.
- Remove the lid. Sprinkle the remaining onions on top. Turn the broiler of your oven on and stick the crock insert under the broiler for 2 minutes. Remove the crock from the oven and serve the casserole when ready. Keep on warm setting until ready to serve.
Notes
I used my 3-quart casserole crock made by the Crock-Pot brand.*
I used canned green beans and a can of cream of mushroom soup for this easy slow cooker green bean casserole recipe out of pure convenience. But you you can also make your own cream of mushroom soup and use frozen green beans too. If you end up using frozen green beans just add 30-60 minutes to the cooking time.
- Category: Side Dish
- Method: Slow Cooker
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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
What would be the cook times if you did it in the instapot?
I haven’t tried this one in the IP yet. You’d have to do pot in pot and then I’d suggest a 7 minute cooking time.
Thanks, I was wondering about IP too.
what about if you use fresh green beans? Any time difference?
I haven’t tried it with fresh green beans yet. But if I did I would blanch the fresh beans in boiling water for 3 minutes. Then drain them and add them to the crockpot. Keep the cooking time the same.
Thanks Karen!! You just freed up space in my oven!! 😄
🙂
I made it this year using homemade mushroom sauce and fresh green beans. Cooking time was about 6 hours on low. I cut the beans into 1-inch pieces and they were cooked through but not limp. Just perfect.
★★★★★
Oops, forgot to add that I did not blanch the beans. I made the mushroom sauce in advance and stuck it in the freezer for a week, then cut up the beans the day before. All I had to do on the day of was toss the thawed sauce and beans into my slow cooker and let it do it’s thing. I topped it with some pan-toasted French’s fried onions and everyone loved it.
I cooked the mushrooms (8oz) until most of the liquid was gone, then made a roux with ¼ cup flour. I added some chicken broth and cream to make the gravy, and it was like canned cream of mushroom soup on steroids. It made for some seriously delicious, yet very traditional, GBC.
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