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Crockpot Green Bean Casserole

Crockpot green bean casserole cooks low and slow until bubbling around the edges and hot throughout. A crunchy layer of French-fried onions goes on just before serving.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

For the casserole
  • 1 Nonstick cooking spray as needed
  • 4 can (14.5 oz) cut green beans drained
  • 2 can (10.5 oz) condensed cream of mushroom soup
  • 0.75 cup whole milk
  • 1 tsp soy sauce
  • 0.25 tsp ground black pepper
For the topping
  • 1.5 cup French-fried onions

Equipment

  • 1 6-quart slow cooker

Method
 

Prepare the casserole
  1. Lightly coat the inside of a 6-quart slow cooker with nonstick cooking spray.
  2. Add the green beans, cream of mushroom soup, milk, soy sauce, and black pepper, then stir until evenly combined.
  3. Cover and cook on LOW for 3 to 4 hours or HIGH for 1 1/2 to 2 hours, until bubbling around the edges and hot throughout.
Add the topping
  1. Sprinkle the French-fried onions over the casserole just before serving.

Notes

For the crunchiest topping, add the French-fried onions just before serving. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the texture of the topping and casserole can change. For a dairy-free version, use dairy-free cream of mushroom soup and milk.