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Crockpot Green Bean Casserole

Crockpot green bean casserole cooks low and slow in a 6-quart slow cooker until hot and bubbling at the edges. Crispy fried onions mixed into the creamy green beans and sprinkled on top add crunch in every 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: 205
Ingredients Equipment Method Notes

Ingredients
  

  • 2 can (10.5 oz) condensed cream of mushroom soup
  • 1 cup milk
  • 0.25 tsp black pepper
  • 4 can (14.5 oz) cut green beans drained
  • 3 cup crispy fried onions divided

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Stir the soup, milk, and black pepper together in a 6-quart slow cooker until smooth.
  2. Fold in the green beans and 2 cups of the crispy fried onions.
  3. 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.
  4. Sprinkle the remaining 1 cup crispy fried onions over the casserole.
  5. Let stand uncovered for 5 minutes before serving.

Notes

Drain the green beans well to keep the casserole from becoming watery. Refrigerate leftovers for 3 to 4 days; freezing is not recommended. For a gluten-free option, use gluten-free condensed cream of mushroom soup and crispy fried onions.