CROCK POT GREEN BEAN CASSEROLE

Green bean casserole is a popular holiday side dish and can be found on many Thanksgiving or Christmas dinner tables. This dish is made with simple ingredients, including green beans, Campbell's cream of mushroom soup, milk, cheese, and French's crispy fried onions.

Though delicious, it can often be time-consuming to make. This crockpot green bean casserole recipe takes all the hassle out of making this dish and delivers on flavor!

The slow cooker does all the work for you so that you can focus on the rest of your meal. Plus, this recipe is simple and uses only basic ingredients that you likely have in your pantry or can easily find at the store.

Let your oven roast the turkey and other side dishes while you use the slow cooker to make this delicious slow-cooked green bean casserole!

WHY YOU’LL LOVE THIS RECIPE

• This slow cooker holiday side dish is easy to assemble and slow cook.
• It's packed with fresh garden flavor, a creamy texture, and a crunchy onion top.
• The ingredients are simple and easy to find in any grocery store.
• Give your oven a break this holiday season, and use your crock pot to make this green bean casserole instead!

INGREDIENTS YOU’LL NEED

• Canned Green Beans - The main ingredient, green beans add fresh flavor and a pop of color to the dish.
• Campbell's Cream of Mushroom Soup - Provides a creamy base to the dish with texture and hearty mushroom flavor.
• Milk - Helps thin out the sauce while keeping it rich and creamy.
• Parmesan Cheese - Gives this dish a salty, sharp bite that pairs well with the rest of the flavors.
• Worchestershire Sauce - Adds a bit of salty umami flavor that compliments the mushroom soup.
• Seasonings - A mix of salt, onion powder, and black pepper enhance the overall flavor of the casserole.
• French's Original Crispy Fried Onions - Used inside and on top, these crispy onions add a delicious crunch and flavor to the dish.

HOW TO MAKE GREEN BEAN CASSEROLE IN THE CROCK POT

Prepare the green beans: Remove the green beans from the can and add them to a colander. Drain and rinse well before adding them to the slow cooker along with half of the crispy onions. Mix until combined.

Assemble the sauce: To a medium-sized mixing bowl, add the cream of mushroom soup, milk, Parmesan cheese, Worcestershire sauce, salt, onion powder, and black pepper. Whisk to combine, add the sauce to the green beans, and stir.

Slow cook the green beans: Cover and cook on HIGH for 2½ hours or on LOW for 4-5 hours.

Add topping: Remove the lid and sprinkle the remaining crispy onions. Serve while hot and enjoy!

RECIPE TIPS

• Ensure the green beans are fully drained, as the canning liquid can make the casserole watery. Rinsing the beans is also important to remove residual canning liquid or sodium.
• If you don't have canned green beans on hand, you can use frozen green beans in this recipe. Just be sure to thaw them before adding them to the crock pot.
• If you prefer a less creamy casserole, you can reduce the amount of milk used in the recipe.
• This recipe can also be made in the oven! Simply bake at 350 degrees Fahrenheit for 25 minutes or until the sauce is bubbly and the onions are golden brown.

STORAGE

Storing: Leftovers must be cooled before adding to an airtight container. Store in the fridge for up to four days.

Freezing: This casserole can be frozen either before or after cooking. If freezing before, add all ingredients except for the crispy onions to a freezer-safe bag or container. If freezing after, allow the casserole to cool completely before transferring it to a freezer-safe dish. Freeze for up to three months.

Reheating: Thaw frozen casserole in the fridge overnight, then reheat in the oven at 350 degrees Fahrenheit until heated (about 25 minutes). If leftovers are reheated from the fridge, cook in the oven at 350 degrees Fahrenheit until warm (about 15 minutes).