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Crockpot Green Bean Casserole

Crockpot green bean casserole combines tender green beans with creamy mushroom sauce and a crisp French-fried onion topping. The slow cooker keeps the casserole hot throughout, with the onions added just before serving for crunch.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

For the casserole
  • 1 nonstick cooking spray for coating
  • 2 can (10.5 oz) condensed cream of mushroom soup
  • 0.5 cup milk
  • 1 tsp soy sauce
  • 0.25 tsp black pepper
  • 4 can (14.5 oz) green beans cut, drained
For the topping
  • 1 can (6 oz) French-fried onions

Equipment

  • 1 5- to 6-quart slow cooker

Method
 

Mix the casserole
  1. Lightly coat the inside of a 5- to 6-quart slow cooker with nonstick cooking spray.
  2. In a large bowl, stir together the condensed cream of mushroom soup, milk, soy sauce, and black pepper.
  3. Fold in the drained green beans.
  4. Transfer the mixture to the slow cooker.
  5. Cover the slow cooker.
  6. Cook on LOW for 3 to 4 hours or HIGH for 1 1/2 to 2 1/2 hours, until hot throughout.
Finish the casserole
  1. Sprinkle the French-fried onions over the casserole just before serving.

Notes

Drain the green beans well to keep the casserole from becoming watery. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the creamy sauce and green beans can lose their texture. For a gluten-free option, use gluten-free condensed mushroom soup and tamari in place of soy sauce.