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Crockpot Green Bean Casserole

Crockpot green bean casserole cooks in a slow cooker until hot and bubbling, then gets a crisp French-fried onion topping. It’s a creamy, hands-off side dish with just five minutes of standing time before serving.
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Prep Time 10 minutes
Cook Time 4 hours
Standing 5 minutes
Total Time 4 hours 15 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 203
Ingredients Equipment Method Notes

Ingredients
  

For the casserole
  • 4 can (14.5 oz) green beans cut, drained
  • 2 can (10.5 oz) cream of mushroom soup condensed
  • 0.5 cup milk
  • 1 tsp soy sauce
  • 0.25 tsp black pepper
For the topping
  • 2 cup French-fried onions

Equipment

  • 1 6-quart slow cooker

Method
 

Cook the casserole
  1. Stir the green beans, cream of mushroom soup, milk, soy sauce, and black pepper together in a 6-quart slow cooker until evenly combined.
  2. Cover and cook on LOW for 3 to 4 hours or HIGH for 1 1/2 to 2 hours, until hot throughout and bubbling at the edges.
Finish the topping
  1. Turn off the slow cooker.
  2. Scatter the French-fried onions evenly over the casserole and leave uncovered.
  3. Let stand uncovered for 5 minutes before serving.

Notes

For the crispest topping, add the French-fried onions just before serving. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the texture can suffer. For a gluten-free version, use gluten-free cream of mushroom soup and French-fried onions.