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Crockpot Green Bean Casserole

Crockpot green bean casserole cooks in a slow cooker until hot and bubbling, with a creamy mushroom sauce and tender green beans. French-fried onions stirred in and sprinkled on top add crunch just before serving.
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

For the casserole
  • 1 nonstick cooking spray
  • 3 can (14.5 oz) cut green beans drained
  • 2 can (10.5 oz) condensed cream of mushroom soup
  • 0.5 cup milk
  • 1 tsp soy sauce
  • 0.25 tsp black pepper
  • 1 cup French-fried onions
For the topping
  • 1 cup French-fried onions

Equipment

  • 1 6-quart slow cooker

Method
 

Make the casserole
  1. Coat the inside of a 6-quart slow cooker with nonstick cooking spray.
  2. Stir together the green beans, cream of mushroom soup, milk, soy sauce, black pepper, and 1 cup French-fried onions in the slow cooker.
Cook the casserole
  1. Cover and cook on LOW for 3 to 4 hours or HIGH for 2 to 3 hours, until hot throughout and bubbling around the edges.
Finish the casserole
  1. Sprinkle the remaining 1 cup French-fried onions over the casserole just before serving.

Notes

For the best crunch, add the topping onions just before serving. Refrigerate leftovers in an airtight container for 3 to 4 days; freezing is not recommended because the onions lose their crunch. For a gluten-free version, use certified gluten-free cream of mushroom soup, soy sauce, and French-fried onions.