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Serves 8Prep 15 minCook 4HTotal 3H15 min

Ingredients

• 4 cans green beans, 14.5 ounces each, drained
• 2 cans condensed cream of mushroom soup, 10.5 to 10.75 ounces each
• ½ cup whole milk
• 1 teaspoon soy sauce
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• 1½ cups crispy fried onions, divided
• Nonstick cooking spray or a small amount of butter, for the slow cooker

Method

1. Prepare the slow cooker. Lightly coat the inside of a 4- to 6-quart slow cooker with nonstick cooking spray or butter.
2. Make the sauce. Add the cream of mushroom soup, milk, soy sauce, black pepper, and garlic powder to the slow cooker. Stir until mostly smooth.
3. Add the green beans. Fold in the drained green beans until they are evenly coated with the sauce.
4. Add the first portion of onions. Stir in ¾ cup of the crispy fried onions. Reserve the remaining ¾ cup for the topping.
5. Cook the casserole. Cover and cook on HIGH for 2½ to 3 hours, or on LOW for 3 to 5 hours. The casserole is ready when it is hot throughout and bubbling around the edges.
6. Check the center. If using a food thermometer, check the center of the casserole. It should reach at least 165°F (74°C) before serving.
7. Add the topping. Sprinkle the remaining fried onions over the casserole during the last 10 to 15 minutes of cooking. Keep the lid slightly ajar if possible to reduce condensation on the onions.
8. Serve. Spoon the casserole into a serving dish or serve directly from the slow cooker. Use the WARM setting only to hold the fully cooked casserole before serving.

Slow Cooker Green Bean Casserole

This slow cooker green bean casserole is a practical way to prepare a classic side dish without using valuable oven space. Canned green beans, condensed cream of mushroom soup, milk, seasonings, and crispy fried onions combine in one slow cooker.

The casserole cooks until hot and creamy, while the onions are added in two stages to preserve their texture. Serve it with roast turkey, chicken, ham, or a simple weeknight dinner.

The original green bean casserole was developed by Campbell’s home economist Dorcas Reilly in 1955. The familiar combination of green beans, cream of mushroom soup, and fried onions later became a standard holiday dish. You can read more about its history from Campbell’s.

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Why this recipe works

• The slow cooker keeps the casserole warm while other dishes are prepared.
• Canned green beans make the recipe quick and consistent.
• Condensed soup creates a thick sauce without making a separate roux.
• Adding some fried onions to the mixture gives the casserole extra savory flavor.
• Adding the remaining onions at the end keeps the topping crisp.

For best results, use a 4- to 6-quart slow cooker and avoid opening the lid repeatedly during cooking.

Tips for the best casserole

Drain the beans well. Excess liquid can make the sauce thin. Let canned green beans drain in a colander for several minutes before adding them.

Do not add all the onions at the beginning. Fried onions soften in the sauce. Dividing them between the mixture and the topping gives the casserole both flavor and texture.

Use whole milk when possible. Whole milk produces a smoother sauce than lower-fat milk. Half-and-half can also be used for a richer result.

Keep the lid closed. Every time the lid is removed, heat escapes and the cooking time increases. Check the casserole only near the end of the recommended cooking period.

Do not use the WARM setting to cook the casserole. Start on HIGH or LOW until the center is fully hot. The WARM setting is intended for holding already-cooked food.

Adjust for your slow cooker. Slow cookers vary in temperature. Begin checking near the earliest stated cooking time, especially if your appliance runs hot.

Variations

Use frozen green beans

Replace the canned beans with 2 pounds of frozen cut green beans. Thaw and drain them first if possible. Frozen beans may require slightly more cooking time than canned beans.

Use fresh green beans

Trim and cut about 2 pounds of fresh green beans into 1-inch pieces. Fresh beans will have more texture and may need the longer LOW cooking time to become tender.

Add cheese

Stir in 1 cup of shredded sharp cheddar, Parmesan, or Gruyère during the final 30 minutes of cooking. Add more cheese on top if preferred.

Add mushrooms

Stir in 8 ounces of sliced mushrooms with the green beans. For a stronger mushroom flavor, sauté them first until lightly browned.

Make it vegetarian

Use a vegetarian cream of mushroom soup and check that the fried onions do not contain animal-derived ingredients.

Add bacon

Cook and crumble 6 slices of bacon. Stir half into the casserole near the end of cooking and use the remainder as a topping with the fried onions.

Make-ahead instructions

The sauce and green beans can be combined up to one day in advance. Store the uncooked mixture in a covered container in the refrigerator. Keep the fried onions separate so they do not become soft.

When ready to cook, transfer the chilled mixture to the slow cooker. Allow additional time for the casserole to heat through, and confirm that the center reaches 165°F before serving.

For a holiday meal, the casserole can also be cooked earlier in the day and held on WARM for a short period. Stir gently before serving and add the final onions just before the dish reaches the table.

Storage and reheating

Refrigerate leftovers within 2 hours. Store them in a shallow, covered container at 40°F (4°C) or below. Eat refrigerated leftovers within 3 to 4 days, following USDA food-safety guidance.

Reheat individual portions in the microwave, stirring once if possible. For a larger amount, reheat in a covered oven-safe dish at 350°F until hot throughout. The casserole should reach 165°F before eating.

The fried onions will soften after refrigeration. Add fresh fried onions after reheating if a crisp topping is required.

FAQ

Can I make green bean casserole in a slow cooker?

Yes. Combine the green beans, condensed soup, milk, seasonings, and part of the fried onions in the slow cooker. Cook until hot and bubbling, then add the remaining onions near the end.

Can I use fresh green beans instead of canned?

Yes. Trim and cut approximately 2 pounds of fresh green beans into 1-inch pieces. Cook on LOW for the longer recommended time, or until the beans reach your preferred tenderness.

Why is my slow cooker green bean casserole watery?

The beans may not have been drained thoroughly, or condensation may have collected under the lid. Drain canned beans carefully, avoid adding extra liquid, and let the casserole stand uncovered for 5 to 10 minutes before serving.

Can I use cream of chicken soup?

Yes. Cream of chicken soup can replace cream of mushroom soup, although it will change the flavor. Cream of celery soup is another suitable alternative.

How long can green bean casserole stay in the slow cooker?

Hold the fully cooked casserole on the WARM setting for a limited serving period. Do not use WARM to cook the dish from cold. Refrigerate leftovers within 2 hours.

Can I freeze green bean casserole?

You can freeze the cooked casserole, but the sauce and green beans may change texture after thawing. Freeze it in an airtight container, thaw in the refrigerator, and reheat to 165°F. Add fresh fried onions after reheating for better texture.