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Easy Crockpot Green Bean Casserole Recipe for Any Occasion

Easy Crockpot Green Bean Casserole

Fresh green beans simmer in a creamy condensed mushroom sauce before being finished with crisp French-fried onions. This make-ahead-friendly slow-cooker side dish serves 8 and works beautifully for holidays or any family dinner.
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Prep Time 10 minutes
Cook Time 4 minutes
Total Time 4 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds Fresh green beans, trimmed and cut into 1½- to 2-inch pieces
  • 2 10.5-ounce cans Condensed cream of mushroom soup
  • 1 cup Whole or 2% milk
  • 1 teaspoon Worcestershire sauce or soy sauce
  • ½ teaspoon Kosher salt
  • ¼ teaspoon Black pepper
Topping
  • 1½ cups French-fried crispy onions, divided

Method
 

Step-by-Step
  1. Trim the fresh green beans and cut them into 1½- to 2-inch pieces. For a softer casserole and more even cooking, blanch them in boiling water for 4–5 minutes, then drain very well; blanching is optional.
  2. Whisk the condensed cream of mushroom soup, milk, Worcestershire sauce or soy sauce, kosher salt, and black pepper together in a bowl until smooth.
  3. Place the green beans in a 4- to 6-quart crockpot and pour the soup mixture over them. Stir gently until the beans are evenly coated.
  4. Stir in 1 cup of the French-fried crispy onions, reserving the remaining ½ cup for the topping.
  5. Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours, until the fresh beans are tender and the casserole is hot.
  6. Sprinkle the remaining ½ cup French-fried onions over the casserole during the last 20–30 minutes. For the crispest topping, add them immediately before serving instead.
  7. Turn off the slow cooker and let the casserole stand uncovered for 5–10 minutes. This gives the sauce time to thicken slightly before serving.

Notes

For the canned-bean variation, replace the fresh beans with 4 cans (14.5 ounces each) of cut green beans, drained thoroughly. Do not add extra liquid; canned beans generally need about 2–3 hours on LOW or 1–1½ hours on HIGH, just until hot. Reserve most crispy onions for the end so they stay crunchy.