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Easy Crockpot Green Bean Casserole with Crispy Onions

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This Easy Crockpot Green Bean Casserole with Crispy Onions is a hands-off, creamy, and crowd-pleasing side dish that frees up oven space during busy holidays. With a simple layering technique and perfectly timed crispy onions, it delivers classic comfort food flavor every time.

Ingredients

Scale
  • 4 cans (14.5 oz each) cut green beans, drained
  • 2 cans (10.5 oz each) cream of mushroom soup
  • 1 cup whole milk
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • 1 cup shredded cheddar cheese (optional)
  • 2½ cups crispy fried onions, divided

Instructions

  1. Prep your green beans: Open all four cans of green beans and dump them into a colander. Rinse with cold water and let drain well. Shake the colander to remove excess water, then pat dry with paper towels.
  2. Make the sauce mixture: In a medium mixing bowl, whisk together both cans of cream of mushroom soup, 1 cup of milk, garlic powder, onion powder, black pepper, and salt until completely smooth.
  3. Layer the casserole: Spray the inside of your slow cooker with nonstick cooking spray. Spread half of the drained green beans evenly across the bottom. Pour half of the sauce mixture over them. Sprinkle ¾ cup of shredded cheddar cheese (if using) over the sauce, then add ¾ cup of crispy fried onions. Repeat the layers with the remaining green beans, sauce, cheese, and another ¾ cup of crispy onions. Do not stir.
  4. Cook low and slow: Put the lid on the slow cooker and set to LOW. Cook for 3 to 4 hours. After about 2½ hours, check that the edges are bubbling gently and the sauce is thickening.
  5. Add the topping: About 15 minutes before serving, sprinkle the remaining 1 cup of crispy fried onions evenly over the top. Do not stir. Let cook uncovered for the last 15 minutes.
  6. Check for doneness: The casserole is ready when the sauce is thick and bubbly, the green beans are tender but still have a little bite, and the top is golden and crispy. If the sauce seems thin, cook another 15-20 minutes with the lid off.
  7. Rest before serving: Turn off the slow cooker and let the casserole sit for about 5 minutes before serving.

Notes

Don’t skip draining the green beans well to avoid a watery casserole. Layer ingredients instead of stirring for even cooking. Add the crispy onions only during the last 15 minutes to keep them crunchy. For best results, use a 6-quart slow cooker and cook on low.

Nutrition

Keywords: green bean casserole, crockpot, slow cooker, Thanksgiving, side dish, comfort food, crispy onions

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