This Crockpot Green Bean Casserole is a classic holiday side dish made in the slow cooker! It’s creamy, flavorful, made with frozen green beans, and topped with crispy fried onions.
I am ALL about holiday side dishes that can be made in the slow cooker or instant pot. Why? It frees up your oven for the ham or turkey and keeps you from slaving away in front of the stovetop. Winning!
Looking for more holiday crockpot sides? Check out my crockpot vegetarian stuffing, crockpot mashed potatoes, and slow cooker corn pudding!
Ingredients
A creamy and cheesy slow cooker recipe topped with bacon? I mean, side dishes don’t get better than that. 😉
- Condensed Cream of Mushroom Soup and Milk – the base for the green bean casserole. Cream of mushroom soup makes this casserole rich and creamy, while the milk thins it out for the perfect consistency.
- Sour Cream – provides a creamy texture and tangy flavor.
- Soy Sauce – offsets the rich creaminess from the mushroom soup with a salty tang.
- All-Purpose Flour – helps thicken the cream sauce so the casserole isn’t too liquid-y.
- Parmesan Cheese and Cheddar Cheese – I love this combination of cheeses melted into the casserole. Parmesan adds a subtle nutty flavor while cheddar adds a sharp tang.
- Garlic Powder, Onion Powder, Salt, and Pepper – a simple seasoning blend that gives this recipe so much flavor.
- Green Beans – use frozen cut green beans for the best texture and super easy prep!
- French-Fried Onions – these are a green bean casserole classic! The salty crunchiness from the fried onions complements the creamy richness of the green bean casserole perfectly!
- Bacon – adds delicious smoky flavor and crispy texture. I highly recommend making my oven baked bacon. It’s quick, easy, hands off, and seriously makes the most perfect bacon.
How to make
This classic side dish comes together in 10 minutes!
- In a large bowl, stir together condensed soup, sour cream, soy sauce, flour, parmesan, milk, and seasonings.
- Mix in shredded cheese and frozen green beans.
- Transfer the mixture to a greased crockpot then cover and cook on LOW for 4-6 hours.
- Mix in half the onions and bacon, let sit to thicken, then top with remaining onions and bacon before serving!
Do you thaw the green beans first?
Do not thaw the frozen green beans! The frozen green beans can go directly into the slow cooker with the rest of the ingredients, which makes for a very quick and easy prep.
Can you use fresh green beans?
Yes! I like to use frozen green beans since there’s no prep required — open the bag and dump ’em in, but fresh green beans will work as well. Be sure to wash and trim them first.
Can you use canned green beans?
I do not recommend using canned green beans. They have a “canned” taste and are much softer than frozen or fresh green beans —which is not great in green bean casserole, especially with the longer, slower crockpot cook time.
Why is my green bean casserole soupy?
The sour cream, condensed soup, melted cheese, and flour all help thicken the green bean casserole. However, if it’s still not quite thick enough after it cooks, make sure you let it sit for 15+ minutes uncovered so the mixture can thicken even more.
Can you make green bean casserole in the oven?
Green bean casserole is great in the oven! If you don’t have a crockpot, check out my stovetop/oven-baked green bean casserole recipe instead!
What to serve with green bean casserole
Green bean casserole is a classic side dish. Serve it up alongside your favorite entree and with a couple of other yummy sides!
- Mini Chicken Pot Pies
- Ham and Cheese Potato Soup
- Instant Pot Mashed Potatoes
- Sausage Stuffing
- Creamy Corn Casserole
Can you make crockpot green bean casserole ahead of time
Because this recipe is so quick and easy to prep, I don’t recommend making the casserole ahead of time in order to achieve the best results. If you really would like to make it in advance, mix the ingredients together as listed, then before cooking it in the crockpot, store the mixture in the fridge for a day or in the freezer for up to two weeks. (*not tested)
If you’re storing it in the fridge, the cook time may be lower. If you store the mixture in the freezer, thaw it in the fridge before proceeding with cooking directions. (*not tested)
How to store
Leftover green bean casserole will keep in an airtight container in the fridge for up to 7 days.
To reheat, microwave or warm on the stove until heated through.
– Jennifer
Crockpot Green Bean Casserole
Equipment for this recipe
Ingredients
- 1 (10.75 oz) can condensed cream of mushroom soup
- 1 (8 oz) container sour cream
- 2 tablespoons soy sauce
- ¼ cup all purpose flour
- ½ cup finely grated parmesan cheese
- ½ cup milk I used skim
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 (8 oz) block sharp cheddar cheese shredded
- 3 (12 oz) packages frozen cut green beans
- 1 (6 oz) can French-fried onions
- 8 slices bacon cooked and crumbled
Recipe Video
Instructions
- Grease 6 quart crockpot with cooking spray and set aside.
- In a large bowl, stir together condensed soup, sour cream, soy sauce, flour, parmesan, milk, garlic powder, onion powder, salt, and black pepper.
- Stir in shredded cheese and frozen green beans.
- Pour mixture into prepared crockpot, then cover and cook on LOW for 4 to 6 hours.
- Stir in half the onions and bacon, then taste and re-season, if necessary.
- Optional: let sit for 15 minutes, uncovered, to thicken.
- Top casserole with remaining French-fried onions and bacon right before serving!
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Nutrition Information
*Note: Nutrition information is estimated and varies based on products used.
Tracy