Slow Cooker Green Bean Casserole

5 from 1 vote

Set it and forget it! This slow cooker green bean casserole is creamy with a crisp topping, perfect for Thanksgiving when you need oven space!

Prep Time5

Cook Time2

Total Time2 5

Course: Side Dish

Cuisine: American

Keyword: crockpot green bean casserole, mushroom and onion green bean casserole, slow cooker green bean casserole

Servings: servings

Calories: 232kcal

To a medium mixing bowl, add the cans of cream of mushroom soup, milk, salt, and pepper. Mix well to combine.
2 (10.5-ounce) cans cream of mushroom soup, ⅓ cup whole milk, ½ teaspoon salt, ½ teaspoon black pepper
Add in the green beans and fold to combine, then stir in ½ cup of the French fried onions.
3 (14.5-ounce) cans cut green beans, 1 (6-ounce) can French fried onions
Spray the slow cooker with nonstick cooking spray. Spread out the green beans in an even layer across the bottom of the slow cooker. Place the lid on the slow cooker and cook on low for 2-3 hours, or on high for 1 hour, until the green beans are tender and saucy.
Nonstick cooking spray
Remove the lid and sprinkle the top of the casserole with the remaining french fried onions. Serve hot or warm.

Make a big batch: This recipe is easily doubled or tripled. Just make sure it fits in your slow cooker!
Don't stir: Opening the lid and stirring the casserole mixture will slow the cooking time.
Swap in frozen beans: You can also make this recipe with frozen green beans. You’ll need about 2 pounds of frozen green beans in place of the canned green beans.
Make-ahead: Stir everything together (except the topping) the night before, cover, refrigerate, then cook the next day (you may need to add 10–15 minutes to cook time).