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Crockpot Green Bean Casserole

Crockpot green bean casserole cooks low and slow in a 5- to 6-quart slow cooker until bubbling around the edges and hot throughout. Crispy fried onions go on just before serving to keep their crunch.
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Prep Time 10 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 40 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 5- to 6-quart slow cooker

Method
 

  1. Lightly coat the inside of a 5- to 6-quart slow cooker with the vegetable oil.
  2. Add the green beans, cream of mushroom soup, milk, soy sauce, and black pepper to the slow cooker; stir until evenly combined.
  3. Cover and cook on LOW for 2 1/2 to 3 1/2 hours or HIGH for 1 1/2 to 2 hours, until the casserole is bubbling around the edges and hot throughout.
  4. Sprinkle the crispy fried onions over the casserole just before serving so they stay crisp.

Notes

For the crispest topping, add the fried onions just before serving. Refrigerate leftovers covered for up to 4 days; freezing is not recommended. For a gluten-free option, use gluten-free cream of mushroom soup and crispy fried onions.