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Crockpot Green Bean Casserole

Crockpot green bean casserole cooks creamy green beans in a 4-quart slow cooker until hot and bubbling around the edges. French-fried onions stirred in and sprinkled on top add a crisp finish.
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Prep Time 10 minutes
Cook Time 3 hours 20 minutes
Total Time 3 hours 30 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tsp nonstick cooking spray
  • 2 cans (10.5 oz) condensed cream of mushroom soup
  • 0.5 cup milk
  • 1 tsp soy sauce
  • 0.25 tsp black pepper
  • 4 cans (14.5 oz) cut green beans drained
  • 1.33 cups French-fried onions divided

Equipment

  • 1 4-quart slow cooker

Method
 

  1. Lightly coat the inside of a 4-quart slow cooker with nonstick cooking spray.
  2. Whisk together the cream of mushroom soup, milk, soy sauce, and black pepper in the insert.
  3. Fold in the drained green beans until evenly coated.
  4. Cover and cook on LOW for 2–3 hours or HIGH for 1–1 1/2 hours, until hot and bubbling around the edges.
  5. Stir in 2/3 cup of the French-fried onions, cover, and cook for 20 minutes.
  6. Sprinkle the remaining 2/3 cup French-fried onions over the casserole just before serving.

Notes

For the best topping texture, add the final French-fried onions just before serving. Refrigerate leftovers for 3–4 days; freezing is not recommended because the creamy sauce and green beans may soften. For a gluten-free version, use gluten-free cream of mushroom soup and French-fried onions.