Crockpot Green Bean Casserole Recipes

I consider green bean casserole the king of canned food meals. It’s ridiculously simple to assemble and widely adored (even for a from-scratch home cook like me!). The best version is made with canned cream of mushroom soup, whole milk (or vegetable broth), canned green beans, and—for crunch—fried onions. I always look forward to this dish in a holiday spread—is it even Thanksgiving without this cozy side? And this recipe makes green bean casserole even simpler; instead of using an oven, it can be mixed and cooked in your slow cooker.


2 (10.5-oz.) cans cream of mushroom soup
1 c. whole milk or low-sodium vegetable broth
1 tsp. onion powder
Freshly ground black pepper
4 (14.5-oz.) cans green beans, drained
1 (6-oz.) package fried onions, such as French’s, divided
Kosher salt


Step 1
In a 6-quart slow cooker, whisk soup, milk, onion powder, and 1 teaspoon pepper to combine. Fold in green beans and 1 cup fried onions. Cover and cook on high 2 to 2 1/2 hours or on low 5 to 6 hours.
Step 2
In a medium skillet over medium-high heat, cook remaining 2 cups fried onions, stirring occasionally, until toasted and golden brown, about 3 minutes.
Step 3
Season casserole with salt and pepper. Top with toasted fried onions.

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