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Crockpot Green Bean Casserole

Crockpot Green Bean Casserole - recipe card
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This slow-cooker green bean casserole features tender green beans enveloped in a creamy, savory mushroom sauce, all topped with a buttery, crispy onion crust. It’s a fuss-free, soul-warming side dish that tastes like the classic holiday favorite, made even easier in the crockpot. No bacon, no pork, no alcohol—just pure, comforting flavor.

Ingredients

Scale
  • For the casserole:
  • 1 lb fresh green beans, trimmed and cut into 2-inch pieces
  • 1 can (10.5 oz) condensed cream of mushroom soup
  • 1/2 cup whole milk
  • 1 tsp soy sauce
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp kosher salt
  • 1 cup shredded sharp cheddar cheese (about 4 oz)
  • For the topping:
  • 1 cup French-fried onions (store-bought or homemade)
  • 1 tbsp unsalted butter, melted

Instructions

  1. In a small bowl, whisk together the condensed cream of mushroom soup, whole milk, soy sauce, garlic powder, onion powder, black pepper, and kosher salt until smooth. This creates the creamy base; soy sauce adds umami depth without any meat.
  2. Place the trimmed green beans in the bottom of a 4-quart slow cooker. Pour the soup mixture over the beans and stir gently to coat evenly.
  3. Cover and cook on LOW for 3 to 4 hours or on HIGH for 1.5 to 2 hours. The beans should be tender but not mushy; check at the earlier time to avoid overcooking.
  4. About 20 minutes before serving, stir in the shredded cheddar cheese until melted and evenly distributed. If the mixture seems too thick, add a splash of milk (1-2 tbsp) to loosen it.
  5. In a small bowl, toss the French-fried onions with the melted butter. This helps them crisp up under the broiler or in the oven.
  6. If your slow cooker insert is oven-safe, transfer it to a preheated broiler (500°F / 260°C) for 2-3 minutes, until the onions are golden and crispy. Alternatively, preheat the oven to 400°F (204°C), transfer the casserole to a baking dish, top with the buttered onions, and bake for 5-7 minutes until bubbly and browned.
  7. Let the casserole rest for 5 minutes before serving. This allows the sauce to thicken slightly. Garnish with additional French-fried onions if desired.
  8. Serve hot as a side dish alongside roasted turkey, chicken, or a vegetarian main. Enjoy!

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended as the texture of the green beans and topping will suffer. Reheating: Reheat in a 350°F (177°C) oven for 10-15 minutes, or in the microwave on medium power, stirring halfway, until heated through. For best results, add fresh crispy onions after reheating to restore crunch.

Nutrition

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Find it online: https://gordonramsayeats.com/crockpot-green-bean-casserole/