Slow Cooker Green Bean Casserole
This classic, creamy green bean casserole comes together effortlessly in the slow cooker. The gentle heat allows the green beans to soak up the rich, savory mushroom sauce while the iconic crispy fried onion topping adds the perfect crunchy finish. It's the ultimate hands-off holiday side dish that frees up your oven.
Equipment
- 6-quart slow cooker or Crockpot - A 4-quart works but may be snug.
- Large mixing bowl
- Whisk
- Colander or strainer
- Can opener
- Measuring cups
- Measuring spoons
- Rubber spatula or large spoon
- Serving spoon or tongs - For portioning out at the table.
Ingredients
- 4 cans (14.5 oz each) cut green beans - drained thoroughly
- 2 cans (10.5 oz each) condensed cream of mushroom soup - undiluted
- 3/4 cup whole milk - 180ml; use whole milk for the richest sauce
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon soy sauce - optional; adds great umami depth
- 1 can (6 oz) French's French Fried Onions - divided
- Non-stick cooking spray - for greasing the slow cooker
Instructions
- Drain the canned green beans in a colander, shaking to remove excess moisture. Set aside.
- In a large bowl, whisk together the cream of mushroom soup, whole milk, black pepper, onion powder, garlic powder, and soy sauce until smooth.
- Add the drained green beans and half of the French fried onions to the sauce. Fold gently to coat evenly.
- Spray the interior of your 6-quart slow cooker with non-stick spray. Pour in the green bean mixture and spread into an even layer.
- Cover and cook on LOW for 3 to 4 hours or HIGH for 1.5 to 2 hours. For canned beans, 3 hours on LOW is usually perfect.
- 15 to 20 minutes before serving, sprinkle the remaining French fried onions evenly over the top. Cover and let warm for 10-15 minutes to crisp.
- Serve warm directly from the slow cooker or transfer to a serving dish. For extra crispy onions, broil briefly before serving.
Notes
- Drain beans thoroughly: Excess liquid from canned beans is the #1 cause of a watery casserole. Press them gently in the colander to remove as much moisture as possible.
- Don't skip the onion and garlic powder: These seasonings round out the flavor of the canned soup, making the dish taste homemade.
- Use whole milk: It creates a richer, silkier sauce that holds up better during long cooking. Lower-fat milks can result in a thinner sauce.
- Keep the topping crispy: Always add the French fried onions in the last 10-15 minutes of cooking. Adding them at the beginning makes them soggy.
- Avoid lifting the lid: Each time you lift it, you add 20-30 minutes to the cook time. Trust the process and let it cook undisturbed.
- Make it ahead: Assemble the entire casserole (minus onion topping) the night before, refrigerate in the slow cooker insert, and cook the next day, adding 30 minutes to the cook time.
- Fresh green beans: Blanch 1.5 lbs of trimmed fresh beans in boiling salted water for 3-4 minutes, then plunge into ice water. Increase cook time to 4-5 hours on LOW.
- Keep warm: Once cooked, switch the slow cooker to WARM for up to 2 hours, perfect for holiday buffets.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat in the microwave, oven, or slow cooker, adding fresh onions for the best texture.