Introduction
Crockpot Green Bean Casserole is a creamy, easy side dish, perfect for Thanksgiving, holidays, or potlucks. This slow-cooker twist on the classic features tender green beans in a cheesy mushroom sauce with a crispy onion topping, delivering comforting flavor with hands-off ease. Presented in a white ceramic serving dish, optionally garnished with fresh parsley and extra onions, this Crockpot Green Bean Casserole offers a warm, inviting aesthetic that elevates any table. This recipe offers a simple slow-cooker method using pantry staples, adaptable to dietary preferences, and ideal for home cooks seeking a go-to classic that brings nostalgic, crowd-pleasing charm to any occasion.
Ingredients
For the Crockpot Green Bean Casserole:
- 2 lbs frozen green beans (or 4 cups fresh, trimmed)
- 1 (10.5 oz) can cream of mushroom soup (or cream of celery)
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- ½ cup milk
- 1 tsp garlic powder
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 (6 oz) can French-fried onions, divided
For Serving:
- Optional: Fresh parsley, extra fried onions
- Suggested Accompaniments: Roasted turkey, mashed potatoes
- Suggested Pairings: Sparkling water, Chardonnay
- Suggested Aesthetic: Serve in a white ceramic serving dish
- Suggested Equipment: 6-quart slow cooker, wooden spoon
Step-by-Step Process
- Prep Green Beans: If using fresh beans, trim ends and cut into 2-inch pieces. For frozen, no prep needed—this saves time and ensures even cooking. Place green beans in the bottom of a 6-quart slow cooker. Spread evenly to prevent clumping. The bottom placement allows even steaming and sauce absorption.
- Mix Creamy Base: In a medium bowl, combine cream of mushroom soup, shredded cheddar, sour cream, and milk. Whisk until smooth and no lumps remain—the cheese melts into a velvety sauce during cooking. Add garlic powder, salt, and pepper; whisk for 30 seconds to distribute seasonings. Taste and adjust salt if needed.
- Add Sauce and Onions: Pour the creamy mixture over the green beans. Use a spoon to nudge sauce into crevices for even coverage. Sprinkle ½ cup fried onions over the top. This initial layer melts into the sauce for flavor, while reserving the rest for a crisp topping.
- Cook on Low: Cover slow cooker. Cook on low for 3–4 hours. Check at 3 hours—beans should be tender but not mushy. Stir halfway if possible—this redistributes the sauce and prevents edge drying. The low, slow heat infuses flavors without overcooking.
- Top and Crisp: Remove lid. Sprinkle the remaining ½ cup of fried onions over the top. For extra crispiness, broil in an oven-safe crock insert 2–3 minutes at 500°F, watching closely to avoid burning. This step adds the signature crunch.
- Adjust and Rest: Taste sauce—add a pinch of salt or more cheese if bland. Turn the cooker to warm; let rest 10 minutes. This allows flavors to meld and the sauce to thicken slightly.
- Serve: Transfer to a white ceramic serving dish using a slotted spoon. Garnish with parsley and extra onions.
Tips for Better Crockpot Green Bean Casserole
- Use frozen beans—no blanching needed
- Whisk the sauce smooth before adding
- Stir halfway for even cooking
- Broil topping for crunch
- Presented in a white ceramic serving dish to highlight the golden onions
- Make 1–2 days ahead; reheat on low
- Freeze unbaked up to 2 months
- Enhance aesthetic: sprinkle parsley for a green pop
Variations and Customization
- Cheesy Bacon: Add ½ cup cooked bacon bits.
- Vegetarian: Use cream of celery soup.
- Spicy: Add ¼ tsp cayenne or diced jalapeño.
- Creamy Mushroom: Double cream of mushroom; add sliced mushrooms.
- Gluten-Free: Use GF fried onions and soup.
- Green Bean Bacon Bundles: Wrap beans in bacon, pre-cook.
- Holiday Crunch: Top with crushed potato chips.
- Herb-Infused: Add 1 tsp dried thyme.
Storage and Serving Tips
- Store in an airtight container in the fridge up to 4 days.
- Reheat on low in a slow cooker or microwave with a splash of milk.
- Freeze unbaked in dish up to 2 months; bake from frozen +15 min.
- Serve warm for the best creamy texture.
- Pair with sparkling water or Chardonnay to cut richness.
- Present in a white ceramic serving dish with garnishes for cozy, elegant charm.
Nutritional Information
Based on 8 servings:
- Calories: 220 kcal
- Total Fat: 16g
- Saturated Fat: 8g
- Trans Fat: 0g
- Cholesterol: 30mg
- Sodium: 640mg
- Total Carbohydrates: 16g
- Dietary Fiber: 2g
- Sugars: 6g
- Protein: 5g
- Vitamin A: 15% Daily Value
- Vitamin C: 15% Daily Value
- Calcium: 15% Daily Value
- Iron: 6% Daily Value
Note: Values without extra cheese (bacon or spicy versions vary). High in comfort.
Conclusion
This Crockpot Green Bean Casserole recipe delivers creamy, easy perfection with golden crunch in every bite. It transforms canned beans into a holiday staple. Its slow-cooker method and warm presentation make it a go-to. The cheesy sauce and crispy onions delight every forkful. It’s sure to be a cherished recipe, loved for its effortless, crowd-pleasing charm.
Crockpot Green Bean Casserole Recipe: Creamy and Easy
Ingredients
- 2 lbs green beans
- 1 can of cream of mushroom soup
- 1 cup cheddar
- ½ cup sour cream
- ½ cup milk
- 1 tsp garlic powder
- ½ tsp salt
- ¼ tsp pepper
- 1 bag fried onions
- Optional: Parsley
- Suggested Pairings: Turkey potatoes
Instructions
- Place beans in the slow cooker.
- Mix soup, cheese, sour cream, milk, and seasonings.
- Pour over beans.
- Top with half an onion.
- Cook low 3–4 hrs.
- Stir; top with remaining onions.
- Broil 2–3 min for crisp.
- Rest 10 min.
- Serve in a white ceramic dish.
Notes
- Use frozen beans for ease.
- Store in fridge 4 days or freeze 2 months.
- Try bacon or a vegetarian variation.
- Pair with gravy.
