The Crockpot takes on a holiday classic.
Here’s how you make green bean casserole in the slow cooker!
For a lot of families, green bean casserole is the traditional veggie dish that you have to have on your Thanksgiving table. This is a deceptively simple recipe – just green beans in a cream-soup sauce, topped with French-fried onions – but the whole is definitely greater than the sum of the parts. For some reason no one can explain, the blend of creamy soup and crunchy onions elevates plain old canned green beans to the level of art.
The only problem with making this as part of your Thanksgiving meal is that there are so many other parts of the meal you have to worry about at the same time. This casserole isn’t hard to make at all, but it takes about half an hour – and it’s hard to find that half an hour when you’re busy trying to juggle turkey, stuffing, gravy, potatoes, and cranberries. In the rush to get everything onto the table at the same time, it’s easy for the veggies to slip your mind.
So, once again, the Crockpot is here to save the day. Whenever you have a spare minute, you can just mix your beans and sauce up right in the pot, sprinkle the onions on top, and put it on high. In a couple of hours, your casserole will be piping hot and topped with a gorgeous, crunchy crust. And if it turns out the rest of the meal isn’t ready at that point, the dish can sit happily on the warm setting until you need it.
In fact, the Crockpot makes this holiday recipe so easy and good, you’ll want to enjoy it all year round.
Crockpot Green Bean Casserole
(printable recipe at bottom of post)
INGREDIENTS:
3 (14.5 oz) cans of green beans, drained
1 (10.5 oz) can of condensed cream of mushroom soup
1/2 cup vegetable stock
1/2 cup of heavy cream or whole milk
1 tsp minced garlic
1/4 cup butter
1/4 cup flour
1 tsp Worcestershire sauce
1 (6oz) can fried onions, divided
salt and pepper to taste ( I used 1/4 tsp pepper 1/4 tsp salt)
DIRECTIONS:
- Combine all ingredients into the crockpot except for green beans and onions. Mix well.
- Add in green beans, and half of fried onions. Stir.
- Top with remaining onions and cook on HIGH for 2-2.5 hours. NOTE: If you would like crispier onions, wait to add topping until the end of cooking. You can also quickly brown our onions in the oven before adding those on top for an extra crunch!
TOOLS USED FOR THIS CROCKPOT GREEN BEAN CASSEROLE RECIPE
Slow Cooker: Here is one of my favorite crockpots!
Slow Cooker Liners: Do you love easy clean-up jobs? Give these liners a try.
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Crockpot Green Bean Casserole
Ingredients
- 3 14.5 oz cans of green beans, drained
- 1 10.5 oz can of condensed cream of mushroom soup
- 1/2 cup vegetable stock
- 1/2 cup of heavy cream or whole milk
- 1 tsp minced garlic
- 1/4 cup butter
- 1/4 cup flour
- 1 tsp Worcestershire sauce
- 1 6oz can fried onions, divided
- salt and pepper to taste I used 1/4 tsp pepper 1/4 tsp salt
Instructions
- Combine all ingredients into the crockpot except for green beans and onions. Mix well.
- Add in green beans, and half of fried onions. Stir.
- Top with remaining onions and cook on HIGH for 2-2.5 hours.
- NOTE: If you would like crispier onions, wait to add topping until the end of cooking. You can also quickly brown our onions in the oven before adding those on top for an extra crunch!
Save this recipe for later! Click the heart in the bottom right corner to save to your recipe box!
Nutrition Information:
Nutrition Disclaimer
Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Theresa C Fields says
I’d like to try this with fresh green beans, I guess I should Blanche them first. Will let you know.
Susan Evans says
This is one of my favorite side dishes for both Thanksgiving and Christmas!
Michelle Cannon says
We love it, too. But we make it all year long. At least once every couple of months.
Meg says
Probably a dumb question…do I need to melt the butter before adding it? Thanks!
Nicole says
I noticed the recipe in the article says 3 cans of green beans and the recipe in the printable version says 2. Can you clarify which it is?
Corey says
I am so sorry about that Nicole. It is 3.
Melanie G says
Can I please get your original recipe not using condensed soup. It was great and I want to make it again. Thank you! Melanie
Corey says
Yes Melanie, I will email it to you 🙂
Nathalie says
May I please have this recipe using prepared soup? Thank you!
Corey says
Just omit the heavy cream if you are using prepared soup.
Mary Wilson says
Oh my goodness! I am SO using this! Thank you!
Terri says
The onion topping doesn’t get soggy?
Christa says
That is something I am wondering as well.
Amanda says
I am wondering the same. Maybe you’re supposed to cook with the lid off?
Corey says
If you are worried about the onions getting soggy (they will not be as crispy as the oven version), you can add the topping on at the very end of the cooking before serving.
Theresa C Fields says
I made this on Monday night, did not want to try anything new on Thanksgiving, it turned out wonderfully!! I am so doing this on Thanksgiving Day!!!
Corey says
So glad you loved it Theresa!!
Kim says
Does it really only serve 4? Typically crock pot recipes serve a lot more than that. We will have about 17 at the table. I can’t imagine that I need to make 4 times as much as this recipe? I figured I would double it & that would be enough…especially considering all the other side dishes at Thanksgiving. Can you tell me what you think?
Corey says
Oh my gosh Kim, that should read 8. I will make sure that is changed right now 🙂
Amanda says
Would it be possible to double this recipe? I have a work lunch and this would be the perfect recipe and the perfect way to have it ready at that time. Thanks, Amanda
Corey says
Yes! Make sure you have a large crockpot… a 6qt should be big enough 🙂 You might need to increase the cooking time by 30 mins or so. I hope that helps!
McKenzie White says
We are making this for thanksgiving next week, I’m excited! Wondering if I can substitute the cream for milk? Thanks!
Corey says
You sure can!
Desiree says
I followed the instructions precisely. Doubled everything as it was for a large group of people. It turned into soup. Had to dump the the whole pot. I could have just cried.
Corey says
Hmmm. That is strange Desiree. I can only speak for the recipe as written, not doubled, but I would like to figure this out. Did you remember to double the flour as well? With 3 cans of green beans to 1 can of soup, it’s seems odd that it was soupy. Sorry again that your double batch did not turnout 🙁
Mary Kay says
Do you add a can of milk for the condensed cream of mushroom soup and more milk? Then drain the green beans, right?
Corey says
Dana says
I always bring the green beans. I would love to try them this way. I make enough to serve about 20, usually triple the normal recipe. Can i do the same here?
Corey says
Yes, you just need to make sure your crockpot is large enough, or you use a couple crockpots 🙂
Ashley D says
Does the topping get soggy? Seems like it would in the crackpot
Corey says
If you are worried about the onions getting soggy (they will not be as crispy as the oven version), you can add the topping on at the very end of the cooking before serving.
Tina says
Can u use frozen green beans
Corey says
Yes you can. You might want to add a little bit more cooking time.
Carla says
Can you use the crock pot bag liners with this recipe?
Corey says
I have not used a liner for this recipe but I don’t see why not.
Maureen says
I haven’t made GBC in years, but would like it this Easter. My mother always baked it in the oven. I love the idea of cooking it in the crockpot. Mix it and forget it. I want to use frozen French Style beans though. Do you see any problems with this? Maybe decrease cooking time? Thank you.
Emily says
Would it be possible to make with fresh green beans? Do I need to do anything to them first before putting them in crockpot?
Corey says
Someone mentioned in on of the comments that they blanched them first.
Stephanie Hufford says
I found this recipe and I, too, had fresh green beans. Another recipe I saw using their creamed sauce, not canned soup, called for fresh or frozen green beans and cook time for the crock pot called for 4 to 6 hours. Hope this helps.
Stephanie Hufford says
Forgot to add that no blanching was required if increased cooking on crock pot was done.
Kathryn says
I’m confused about prepared vs. condensed mushroom soup. If I use a condensed can, what oz. of can should I buy? Should the whole soup added equal 18oz, or should it be 18oz once prepared?
Corey says
As stated in the directions, I used and 18oz already prepared can of soup. If you are using standard 10oz can of condensed soup, prepare the soup according to the can, and then add in. Once it is prepared, it would be about 18 oz.
Corey says
Recipe update: There has been some confusion about condensed soup vs prepared soup, so I have rewritten the recipe for just condensed soup, since this is what the majority of folks are using.
Katie says
How would you tweak this recipe to cook it in the oven?
Thanks!
Debbie says
I have 10 1/2 oz cans of soup. Should I double them or measure 18 oz precisely?
Corey says
Is this a condensed can of soup Debbie? If so, prepare as directed on the can, and if should be 18oz then.
Corey says
Recipe update: There has been some confusion about condensed soup vs prepared soup, so I have rewritten the recipe for just condensed soup, since this is what the majority of folks are using.
Linda Sheridan says
HOW DO I SAVE THIS RECIPE
Corey says
Linda, you can use the print feature and print it out, or pin-it using Pinterest. 🙂
Nikka says
This was so good! Made it for thanksgiving and it was a hit. So now I’m making it again for Christmas dinner as it was highly requested!! Thanks so much
Juli says
how much time would you add if doubling the recipe?
Corey says
It really depends on your crockpot Juli. Maybe 30-60 mins?
Diana Rios says
What size crock pot did you use for the recipe posted? I have a round 3 quart and an oval 6 quart which would you recommend?
Corey says
I would do the 6 qt
Pam Douglas says
Do you melt the butter before adding to the crockpot?
Denise S. says
Hi Corey,
Can you use 2% milk instead of WHOLE (4%) milk?
Thanks!
Brooke says
Will this thinkin up after two hours?
Beth says
Can this be made in the oven the day before then put in a crock pot to keep it warm?
I’m planning to use frozen green beans, steaming them, mixing all the ingredients together, bake it and the next day just put it in the crock pot and crispy up some Frenches onions in the toaster oven and sprinkle some on top of the cock pot and serve a dish of them on the side. That way everyone can get some crispy onions. I hope this works. Trying to save time and oven space too. Thank you for the recipe, can’t wait to try this out.
Bunny says
My suggestion would be to cook the casserole the day of serving and keep it warm till serving time. It won’t tie up your oven at all. What difference will the time be, one day or the other? This way you won’t have to make it a day ahead, refrigerate it, and then transfer it to a crockpot just to warm it up again.
Veronica says
Absolutely DELICIOUS! A friend/co-worker brought this into work as left overs from their Thanksgiving, last year. I was hesitant and only spooned a dollop of it onto my plate as green bean casserole can be iffy(not hers, just in general)…OMG, let me say this was by far the BEST I’ve ever tasted!! A+ on consistency, A++ on flavor, A+ on how well it heats up, making it a Huge hit for day early preparation! I’ve made this recipe throughout the year ever since, LOVE, LOVE, LOVE! My family won’t eat green bean casserole any other way ?
FYI – I’ve doubled this recipe each time I’ve made it, always turns out Amazing! We use french style green beans -drained