This Crock Pot Green Bean Casserole recipe is creamy, delicious and a definite crowd pleaser! When you’re short on space in the oven don’t forget about your trusty slow cooker!Â
I know Halloween is tomorrow, but I’m already thinking about Thanksgiving side dishes.
It’s my first Thanksgiving back in the States after two years in Canada. The last two years I prepared the whole feast on my own and served WAY too much food to my family of 6.
I couldn’t resist. It was so hard to watch all my friends and family on social media enjoying a Thanksgiving break, while it was just a normal Thursday up in Canada.
Crock Pot Side Dishes for Thanksgiving
One saving grace was being able to use my crock pot for side dishes. I actually used my friend’s awesome triple crock pot to make my Crock Pot Sweet Potato Casserole, Sausage Stuffing and Macaroni and Corn Casserole. That left my oven wide open for homemade rolls and and my perfectly roasted Turkey.
What I didn’t get to make was a classic green bean casserole. But this year, I am totally making it… and it’ll be in my slow cooker too!
I stuck with the classics of cream of mushroom soup, Worcestershire sauce, and of course green beans. But rather than using the canned version I went with fresh.
I did this because after 4 hours in a crock pot, the canned green beans would be straight mush. The fresh green beans are cooked perfectly after 4 hours and are still tender without tasting like baby food.
I also didn’t add the french’s fried onions until the very end because I didn’t want them to become mushy either.
One thing I did add was a little bit of grated parmesan cheese, which I think made a great addition.
Crock Pot Green Beans Are Easy To Make
Just toss in all the ingredients except the onions and turn it on low for 3 hours. After three hours, toss in half of the onions and stir. Crank the heat up to high for one hour, stir, then add the remaining onions and you’re ready to serve!
I’m so excited for Thanksgiving this year! Now if you’ll excuse me, I have a Halloween bucket full of candy to go raid. 😉 #priorities
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Crock Pot Green Bean Casserole
Ingredients
- 2 1/2 pounds fresh green beans, trimmed and cut into 2 inch pieces
- 1 can cream of mushroom soup
- 2/3 cup milk
- 1 1/2 tsp Worcestershire sauce
- 1 tsp garlic powder
- 1/4 tsp black pepper
- 1/2 cup shredded parmesan cheese
- 6 oz. French's French Fried Onions, divided
Instructions
- Lightly spray your crock pot with non-stick cooking spray and add the green beans.
- Combine the soup, milk, Worcestershire sauce, garlic powder, black pepper and parmesan cheese in a bowl and whisk together. Pour over green beans and stir to combine. Cook on HIGH* for 3 hours.
- After 3 hours stir the green beans and add half of the onions, stirring to combine, and cook for an additional 1 hour. Remove lid and stir. Turn off the crock pot or turn to warm until ready to serve. Just before serving stir one more time and sprinkle with the remaining onions. Enjoy!
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Julia
My husband accidentally bought canned green beans for me to make this casserole, what would you recommend for cook time using these?
Shawn
I would say just LOW until the mixture is heated through, stir and then top with the rest of the fried onions. 🙂
maryann
When we make this for the work potluck, we do used the canned beans but we only have the crockpot on for about an hour as all we are doing is heating it up. I believe that sis puts it on high for the hour.
karen
I tried this for the first time hoping that I have found the answer to cooking my favorite casserole while the turkey takes up all the oven space. I was very disappointed with this recipe after 4 hours on high the beans were still not done. I would definitely pre-boil the beans first. I have never had any luck with vegetables in the slow cooker before I should have known. I do like the addition of Parmesan cheese in the recipe it was different than the one I usually use.
Shawn
Sorry your green beans weren’t done to your liking. I am a fan of a more firm green bean than a mushy one, which is why I like to use fresh green beans for this recipe. You could definitely substitute the fresh green beans for canned or, like you said, pre-boil them to you desired texture. Hope that helps!
Annette
This was a huge disappointment. The green beans were hard, even after 4 hours.
MBS
Do you cook the fresh green beans ahead of time (boil and shock) or just let them do their cooking in the crock pot?
Shawn
No need to cook the beans before hand, just put them in fresh! 🙂
Joanna
This is a wonderful recipe. Looks cool! I think I would like it. I’ll cook it after your dish with mushrooms and cheese.
Danielle
What size crock pot did you use? I know this says serves 6, and I have about 11 people. I want to try to double the recipe but I am nervous about size and time. What do you think I should do? I have a 4.5 quart crock pot.
Shawn
I used at 7 quart crock pot, and it didn’t fill it all the way, so if you wanted to double it, then a 7 quart one would be perfect.
why use a routine dissertation writing rite?
Looks cool! I think I would like it. I’ll cook it after your dish with mushrooms and cheese.
Michelle
If you double the recipe does it add time?
Shawn
It might add a little bit of time. I would think at most an extra 30 minutes.
will cramer
this recipe is wrong!!!!! Needs 2 cans of soup,not 1, disappointed I had to fix it and then extra time in pot caused them to be a little soggy. Good taste though
Shawn
I’m sorry you didn’t get the desired outcome. I think that the extra soup is probably personal preference, it would definitely make it more of a soupy/soggy consistency, rather than more focused on the beans. But if that’s the way you like it, then go for it! 🙂
Tanya
Can I use frozen green beans?
Ben
I don’t know how it happened, but somehow you forgot cheddar cheese… I can’t imagine a green bean casserole without cheddar. Otherwise a perfect recipe for when the oven is occupied!!!
Shawn
You could definitely add some cheddar cheese in there if you want. Great addition! 🙂