This Slow Cooker Green Bean Casserole is a cozy side dish that everyone loves! With tender green beans, creamy soup, and crunchy onions on top, it’s a hit at any meal.
When I make this, it feels like a warm hug on a plate. Plus, using a slow cooker means I get to enjoy that lovely aroma while it cooks. Who doesn’t love an easy win like that? 😊
Key Ingredients & Substitutions
Green Beans: Canned cut green beans are super convenient, but fresh green beans really add a crisp texture. If you prefer frozen ones, they can work too—just let them thaw a bit before mixing!
Cream of Mushroom Soup: This gives that creamy base. If you’re looking for a healthier option, use a low-fat version or even homemade mushroom soup for more flavor. For a non-dairy option, try a vegan cream soup or pureed cauliflower.
Milk: Regular milk makes the sauce creamy, but almond or soy milk can be great substitutes if you’re avoiding dairy. Coconut milk can add a unique flavor, but be mindful of its sweetness.
Soy Sauce: This is optional but enhances the umami flavor. If you’re gluten-free, use tamari instead, or leave it out altogether if you prefer a milder flavor.
French Fried Onions: These add that classic crunch! If you want a homemade touch, try baking thinly sliced onions for a lighter alternative. You can even use crispy breadcrumbs if you need a substitution.
How Do I Make Sure the Green Beans Are Just Right?
The key to perfectly cooked green beans in this casserole is in the timing. Since you’re using a slow cooker, low and slow is best for that tender texture!
- If using fresh green beans, parboil them for a few minutes before adding to the mixture—this helps them stay bright and tender.
- Stir the casserole halfway through cooking to make sure everything heats evenly and blending flavors.
- Keep an eye on the onions for the last 10-15 minutes to achieve that golden-brown crispness. If they start browning too quickly, you can always do a quick stir!
Slow Cooker Green Bean Casserole
Ingredients You’ll Need:
For the Casserole:
- 2 (14.5 oz) cans of cut green beans, drained (or about 4 cups fresh green beans, trimmed and cut into 2-inch pieces)
- 1 (10.5 oz) can cream of mushroom soup
- 1/2 cup milk
- 1 tsp soy sauce (optional)
- 1/4 tsp black pepper
- 1 1/3 cups French fried onions (divided, about 2/3 cup for inside and 2/3 for topping)
Time Needed:
This delicious casserole takes about 10 minutes of prep time, and then you’ll let it cook in the slow cooker. If you cook it on low, it’ll take about 2 to 3 hours. If you’re in a hurry, cooking it on high will only take 1 to 1.5 hours. So set it up and relax while it gets all cozy and delicious!
Step-by-Step Instructions:
1. Make the Creamy Sauce:
In a medium bowl, mix together the cream of mushroom soup, milk, soy sauce (if you want that extra flavor), and black pepper. Stir until smooth and creamy. This is the base of your casserole, so give it a good mix!
2. Combine the Ingredients:
Add the drained green beans and about 2/3 cup of the French fried onions into the creamy sauce. Gently stir everything together until the green beans are well-coated with that yummy sauce.
3. Prepare the Slow Cooker:
Pour the green bean mixture into your slow cooker. Spread it out evenly so everything cooks nicely. This base will become the heart of your casserole!
4. Cook Time:
Cover the slow cooker and set it to cook on low for 2 to 3 hours. If you’re in a hurry, you can set it to high for 1 to 1.5 hours. Keep an eye on it – you want the green beans to be tender and the dish heated through.
5. Add the Crunchy Topping:
When you’re almost ready to serve, sprinkle the remaining 2/3 cup of French fried onions evenly on the top of the casserole. This will give it that wonderful crunch we all love!
6. Crisp the Onions:
Cover the slow cooker once more and continue cooking on high for another 10 to 15 minutes. This step will crisp up those onions perfectly, making them golden and delicious.
7. Time to Serve:
Once everything is done, serve this lovely casserole warm as a comforting side dish. It pairs beautifully with any meal! Enjoy every bite!
Can I Use Fresh Green Beans Instead of Canned?
Absolutely! Fresh green beans will add a nice crunch. Just make sure to trim and cut them into 2-inch pieces. You may want to parboil them for 3-4 minutes before adding them to the casserole to ensure they’re tender after cooking.
Can I Make This Ahead of Time?
Yes! You can prepare the casserole mixture a day in advance and store it in the fridge. Just layer it in the slow cooker before you’re ready to cook; it might need an extra 30 minutes if it’s starting out cold.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, you can warm it in the microwave or in a skillet on the stove, adding a splash of milk if it seems too thick.
Can I Substitute the Cream of Mushroom Soup?
Yes! You can use cream of chicken soup or a homemade version to avoid preservatives. For a dairy-free option, try using a plant-based cream soup or a mix of blended cauliflower and vegetable broth for a lighter take.
