Crock Pot Green Bean Casserole

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Crock Pot Green Bean Casserole

Creamy crock pot green bean casserole made with canned green beans, two cream soups, sour cream and Parmesan, finished with crispy French fried onions on top.

Prep Time 10

Cook Time 2 30

Total Time 2 40

Servings servings

Author Crissy Page

Ingredients

1 can cream of chicken soup (10.5 ounces)
1 can cream of celery soup (10.5 ounces)
½ cup sour cream
¼ cup milk
2 teaspoons Worcestershire sauce
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon black pepper
½ cup grated Parmesan from a block or the refrigerated tub (not the shaker can)
4 cans cut green beans (14.5 ounces each), drained well
1 container French fried onions (6 ounces), divided

Instructions

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.
Stir in the green beans and 1 cup of the fried onions.
Cover and cook on low for 2 1/2 hours. Stir once halfway through.
Right before serving, stir the casserole. Sprinkle the rest of the fried onions over the top. If you'd like them extra crispy, see the notes to crisp them first.
Serve right away so the topping stays crunchy.

Notes

Extra crunchy topping: Crisp the topping onions before you add them. In the air fryer, spread them in an even layer in the basket and air fry at 375°F for 1 to 2 minutes, shaking the basket halfway through. In the oven, spread them on a baking sheet and bake at 400°F for 3 to 5 minutes. Either way, watch them closely so they don't scorch.

Nutrition