Crockpot Green Bean Casserole Recipe

Why We Love This Slow Cooker Green Bean Casserole Recipe

This Crockpot Green Bean Casserole made my life so much easier once I developed it and fell in love. It’s a set and forget type of side that still checks all the boxes for the holidays.

Easy. Made with canned green beans and cream of mushroom soup, this recipe utilizes pantry staples for an easy side. Cheesy. We add shredded Parmesan cheese for an extra kick of umami flavor. Crunchy. Can’t forget the french fried onions!

Variations

There are lots of ways to jazz up this delicious casserole. Try adding crumbled cooked bacon and sautéed mushrooms for an even richer flavor. Or add some shredded cheddar cheese for an extra cheesy flavor. For a spicy casserole, add diced jalapeños or use crispy fried jalapeños in place of the onions.

How to Store and Reheat

Leftovers are the best thing about the holidays! Place this recipe in an airtight container and it will keep well in the fridge for up to 5 days. It’s easily reheated over medium-low on the stovetop to serve.

How to Freeze

Freeze crockpot green bean casserole in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating. I recommend adding more crispy onions after reheating the casserole, as the frozen and defrosted ones will turn mushy.

Serving Suggestions

Green bean casserole pairs so well with holiday favorites, sides such as make ahead gravy, candied sweet potatoes, honey glazed carrots, make ahead mashed potatoes, creamed corn, cheesy roasted broccoli, and of course cranberry sauce. If looking for a holiday main course that is sure to go seamlessly with this crockpot green bean casserole, I’m partial to our Easy Roast Turkey, Pineapple Ham, Bacon Wrapped Turkey Breast, or Brown Sugar Ham.

How to Make Crockpot Green Bean Casserole Step by Step

Make the Sauce: Add 21 ounces (2 cans) of cream of mushroom soup, ¾ cup of milk, ¼ cup of sour cream, ½ teaspoon of garlic powder, ½ teaspoon of kosher salt, ½ teaspoon of ground black pepper, and ½ cup of freshly shredded Parmesan cheese to the bottom of your crockpot. Use a wooden spoon or spatula to stir the ingredients until well combined. Add the Beans: Dump in 58 ounces (4 cans) of canned green beans and 3 ounces (½ container) of french fried onions. Stir until just mixed. Cook the Casserole: Cover and cook on low for 2-3 hours. Serve the Casserole: Stir well and pour the remaining 3 ounces (½ container) of french fried onions on top of the casserole. Serve warm, enjoy!