Crock Pot Green Bean Casserole

Every Thanksgiving, this Crock Pot Green Bean Casserole earns its spot on our holiday table. My family actually prefers it to the classic green bean casserole made with cream of mushroom soup. It’s rich, creamy and full of flavor. Best of all, it cooks in the slow cooker, so it saves valuable oven space for everything else.

To make it, you stir cream of chicken and cream of celery soup together with sour cream, milk, Worcestershire sauce, garlic powder, onion powder, black pepper and Parmesan right in the crock pot. Then you add canned green beans and some of the French fried onions. The rest of the crispy fried onions go on top right before serving, and I crisp them in the air fryer first so every bite has an extra crunch.

Why My Family Loves It

• It’s a holiday lifesaver. It’s one of the best Thanksgiving side dishes for the crock pot, because it needs no attention once the lid is on.
• It’s richer than the classic. Two soups, sour cream and Parmesan cheese make a sauce with more flavor than a single can of cream of mushroom.
• It takes minutes of prep. Canned green beans and pantry staples make it one of my favorite easy crockpot side dishes.
• The topping really crunches. Crisped onions over that saucy base are the best part.
• It feeds a large crowd. One batch fills a big crock pot, so it’s a favorite holiday side dish for Thanksgiving dinners and potlucks.

Ingredients You’ll Need

If you’ve been looking for a green bean casserole without mushroom soup, this is it. Here’s what goes into it and why each one matters:

• Cream of chicken soup: It gives the sauce a savory, rich base. I love cream of chicken soup so much in this recipe that sometimes I skip the cream of celery and use two cans of cream of chicken soup instead.
• Cream of celery soup: It adds a mild, fresh flavor that pairs well with green beans.
• Sour cream and milk: Together they make this a creamy green bean casserole, with a sauce that’s just thin enough to coat every bean.
• Worcestershire sauce: A small splash adds extra flavor without any fuss.
• Onion powder, garlic powder and black pepper: These simple seasonings round out the sauce. There’s no added salt, since the canned soup already brings plenty.
• Parmesan cheese: Grate it from a block or use the refrigerated tub. I picked Parmesan over cheddar cheese because a little goes a long way and it blends right into the sauce.
• Canned green beans: Cut green beans (some folks call them string beans) are already tender, so they only need to heat through and soak up the sauce. Drain them really well.
• French fried onions: Some get stirred in for flavor, and the rest become the crispy topping.

How to Make Crock Pot Green Bean Casserole

Step one: In a 5 to 6-quart crock pot, stir together both soups, the sour cream, milk, Worcestershire, onion powder, garlic powder, pepper and Parmesan until smooth.

Step two: Stir in the green beans and 1 cup of the fried onions.

Step three: Cover and cook on low for 2 1/2 hours. Stir once halfway through.

Step four: Right before serving, stir the casserole. Then sprinkle the rest of the fried onions over the top of the casserole. If you’d like them extra crispy, crisp them first (see the tips below).

Step five: Serve right away so the topping stays crunchy.

My Best Tips

These tips keep your slow cooker green bean casserole thick and saucy with a crisp topping, and help you skip the most common mistakes.

• Drain the beans well. Extra liquid makes the sauce thin.
• Use real Parmesan. The shaker can kind doesn’t melt into the sauce and can make it gritty.
• Don’t overcook it. Canned beans are already cooked, so keep the cooking time under 3 hours on low or they’ll turn mushy. In a hurry? Cook it on high for 1 to 1 1/2 hours instead.
• Fix a thin sauce. If it looks runny, take the lid off for the last 15 to 20 minutes of cooking.
• Crisp the topping. This is my favorite trick. Spread the onions in an even layer in the air fryer basket and air fry at 375°F for 1 to 2 minutes, shaking the basket halfway through. In the oven, bake them on a baking sheet at 400°F for 3 to 5 minutes. Either way, watch them closely so they don’t scorch.
• Keep it warm. It holds on the warm setting for up to 1 hour. Add the topping when you’re ready to serve.
• Using a smaller crock pot? Make half in a 3 to 4-quart crock pot and start checking it at 1 1/2 hours.

Substitutions and Variations

• French-style green beans: If you’d like a different type of green beans, French-style ones make a softer, more delicate casserole.
• Cream of mushroom soup: Swap it in for the cream of celery if you want something closer to a traditional green bean casserole.
• Mix-ins: Stir in a drained 4-ounce can of mushrooms or 6 slices of crumbled cooked bacon along with the beans.
• A little heat: Add a pinch of cayenne pepper to the sauce.
• A different topping: Crushed Ritz crackers work in place of the fried onions.
• Oven method: Bake it in a 9×13-inch dish at 350°F for 30 minutes, adding the topping for the last 5 minutes.

What to Serve with Green Bean Casserole

Since it’s one of our favorite crock pot Thanksgiving sides, I serve it with the rest of our holiday meals:

• Crock Pot Brown Sugar Pineapple Ham
• Old Fashioned Thanksgiving Dressing
• Yukon Gold Mashed Potatoes
• Sweet Potato Casserole with Canned Yams
• Honey Butter Rolls

How to Store Leftovers

• Refrigerator: Keep leftovers in an airtight container in the fridge for up to 3 days. The onions will soften, so add a handful of extra French fried onions on top when you reheat.
• Reheating: Warm it in the microwave or in a covered dish in the oven until it’s hot all the way through (165°F).

Crock Pot Green Bean Casserole FAQs

How long do you cook green bean casserole in a crock pot?

Cook it on low for 2 1/2 hours, stirring once halfway through, or on high for 1 to 1 1/2 hours. Since canned beans are already cooked, you’re mostly heating everything through and letting the flavors blend.

Can you make green bean casserole ahead of time?

Yes. Mix the sauce the night before and keep it in the fridge. In the morning, add the sauce, green beans and 1 cup of the fried onions to the crock pot and turn it on. Save the rest of the onions for the topping right before serving.

Can you use frozen green beans?

Yes. Use 2 bags (14 to 16 ounces each) of frozen cut green beans straight from the freezer. Skip the milk, since the beans release water as they cook, and plan on 3 to 3 1/2 hours on low. I’m going to be honest. As far as I’m concerned, canned green beans are the way to go when it comes to classic green bean casserole. I just like them way better!

Can you use fresh green beans?

I haven’t tested this recipe with fresh green beans. Raw beans take much longer to soften than canned, so if you try it, blanch them in boiling water first and check that they’re tender before serving. See my note above. I highly recommend canned green beans for green bean casserole!

When do you add the fried onions?

You add them twice. One cup gets stirred in with the green beans for flavor, and the rest go on top right before serving. If you add the whole container at the start, the topping soaks up the sauce and turns soggy.

If your oven is already full on Thanksgiving, give this crockpot green bean casserole recipe a try. It’s creamy, comforting and topped with that extra crunch my family looks forward to every year. Everything you need is in the recipe card below. Happy Thanksgiving, friends!

More Holiday Side Dishes

• Canned Green Beans Recipe
• Jiffy Corn Casserole
• Yam Casserole
• Cinnamon Glazed Carrots