This Crock Pot Green Bean Casserole recipe uses fresh green beans, a creamy savory sauce, parmesan cheese, and a crunchy onion topping! It is the ultimate easy crock pot side dish for Thanksgiving.
Green bean casserole in the slow cooker goes well with my perfectly cooked Instant Pot Turkey Breast and Slow Cooker Sweet Potato Casserole.
On Thanksgiving day, oven space tends to be scarce, that’s why I love my slow cooker green bean casserole. It’s an easy Thanksgiving side dish that is always a favorite!
Crock Pot Green Bean Casserole
The best thing about this recipe is that there is no oven required! Just a little prep work, then you cover and cook.
The creamy sauce is so easy to whip up! This sauce is what you can add to green beans for flavor.
Here’s the basic list of ingredients for this Crock Pot Green Bean Casserole recipe. As always, you can find the full printable recipe located in the recipe card below.
- Green Beans – fresh
- Cream of Mushroom Soup
- Garlic Powder
- Ground Pepper
- Worcestershire Sauce
- Parmesan Cheese – shredded
How to Make Crock Pot Green Bean Casserole
We’re sticking with the classic flavors of cream of mushroom soup, Worcestershire sauce, and of course, green beans. I added a couple extra things to make the flavors pop!
PRO TIP: Use a slow cooker liner for quick and easy cleanup!
Wash and trim the green beans into 2-inch pieces. Lightly spray the slow cooker with non-stick cooking spray and add the green beans.
MAKE CREAMY SAUCE
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 the lid and stir. Turn off the crock pot or turn it to warm until ready to serve. Just before serving, stir one more time and sprinkle with the remaining onions.
PRO TIP: Make sure to use fresh green beans instead of canned for this slow cooker version! This prevents ultra mushy green beans and instead makes them the perfect texture.
Which Kind of Green Beans To Use
For this slow cooker green bean casserole, I prefer fresh green beans that are washed and trimmed. Using canned green beans works, but after cooking for 4 hours they can turn to mush since they were pre-cooked in the can.
You could also use frozen green beans with similar results to the fresh. Both are delicious!
Can This Be Made Ahead?
Yes! To make this recipe ahead, mix the ingredients together in a bowl minus the fried onions, cover, and refrigerate for up to 3 days before cooking.
How to Store
If you have leftover green bean casserole, cool and transfer to an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
If frozen, thaw overnight in the fridge and then reheat in an oven-safe baking dish to keep the onions crunchy, or reheat in the microwave until heated through. You can also add extra fried onions for more crunchy goodness.
Tips and Variations
- Use fresh green beans instead of canned for this slow cooker version! This prevents ultra mushy green beans and instead makes them the perfect texture.
- Make sure you give this recipe a full 3-4 hours to cook since it uses fresh green beans. You can also use canned and reduce cooking time, although the taste and texture will be different.
- Don’t like Mushroom soup? You can use cream of chicken, cream of celery, or canned cheddar soup, the taste will be different but also delicious.
- Want more cheese? Add in one cup of your favorite shredded mild flavored cheese for a less traditional, cheesy dish. This recipe already has parmesan, but you could add cheddar, gruyere, swiss, or muenster cheese.
More Easy Crock Pot Side Dishes
- Super Easy Crock Pot Stuffing
- Crock Pot Sweet Potato Casserole
- Slow Cooker Spiced Apple Sauce
- Slow Cooker Macaroni and Corn Casserole
I know you’ll love this easy green bean side dish as much as we do!
Crock Pot Green Bean Casserole
- 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
- 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!
My husband accidentally bought canned green beans for me to make this casserole, what would you recommend for cook time using these?
I would say just LOW until the mixture is heated through, stir and then top with the rest of the fried onions. 🙂
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.
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.
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!
This was a huge disappointment. The green beans were hard, even after 4 hours.
Do you cook the fresh green beans ahead of time (boil and shock) or just let them do their cooking in the crock pot?
No need to cook the beans before hand, just put them in fresh! 🙂
This is a wonderful recipe. Looks cool! I think I would like it. I’ll cook it after your dish with mushrooms and cheese.
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.
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.
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Looks cool! I think I would like it. I’ll cook it after your dish with mushrooms and cheese.
If you double the recipe does it add time?
It might add a little bit of time. I would think at most an extra 30 minutes.
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
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! 🙂
Can I use frozen green beans?
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!!!
You could definitely add some cheddar cheese in there if you want. Great addition! 🙂