Description
This Slow Cooker Green Bean Casserole is a classic comfort dish made easy with a slow cooker. Featuring French-cut green beans, creamy mushroom soup, Parmesan cheese, and crispy fried onions, it’s a perfect side for family dinners and holiday gatherings. The slow cooking method melds the flavors beautifully while keeping the beans tender and flavorful.
Ingredients
Main Ingredients
- 4 (14.5 oz) cans French-cut green beans, well drained
- 2 (14.5 oz) cans condensed cream of mushroom soup, or cream of chicken soup
- ¾ cup milk
- 1-2 teaspoon Worcestershire sauce
- ½ cup freshly grated Parmesan cheese
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cups crispy fried onions, or one 9-ounce bag
Instructions
- Prepare Slow Cooker: Grease the bottom and sides of a 6-quart slow cooker to prevent sticking and ensure easy cleanup.
- Combine Ingredients: Add the drained French-cut green beans, condensed soup, milk, Worcestershire sauce, Parmesan cheese, salt, and black pepper to the slow cooker. Stir well until all ingredients are fully combined and the green beans are evenly coated in the sauce.
- Cook the Casserole: Cover the slow cooker and cook on Low heat for 4 hours or on High heat for 2 hours. Do not lift the lid during cooking to maintain temperature and consistency.
- Add Fried Onions: After the initial cooking time, uncover the casserole and sprinkle the crispy fried onions evenly over the top. Re-cover the slow cooker.
- Finish Cooking: Cook for an additional 30 minutes to warm the fried onions and complete the casserole.
- Serve: Serve the green bean casserole warm directly from the slow cooker for convenient and crowd-pleasing presentation.
Notes
- You can keep the casserole on the Warm setting for up to 1 hour before serving.
- To double the recipe, double all ingredients and use an 8-quart slow cooker. Increase cooking time by 30-45 minutes on Low or 15-20 minutes on High.
- Make-Ahead Tip: Combine all ingredients except fried onions up to 24 hours ahead. Store in the slow cooker insert covered in the refrigerator and cook as directed when ready.
- Using Fresh Green Beans: Blanch 2 pounds (6 cups) of fresh green beans for 5 minutes, then chill in an ice bath before using.
- Using Frozen Green Beans: Fully thaw 2 pounds (6 cups) and pat dry to avoid watery sauce.
- Store leftovers in an airtight container refrigerated for up to 3 days. Freezing is not recommended.
