Slow Cooker Green Bean Casserole
Slow cooker green bean casserole is creamy and flavorful with crunchy French fried onions mixed in and on top. This favorite holiday side dish is just 4 ingredients and 5 minutes to prep then hands off to free up oven space!
Yield: 12 servings
Ingredients
- 2 (28 oz) cans cut green beans, drained (or 2 16 oz bags frozen cut green beans)
- 2 (10.75 oz) cans cream of mushroom soup
- ⅓ cup milk (skim or 2%)
- 1 (6 oz) can French fried onions, divided
Instructions
- In a medium bowl, combine the green beans, soup, milk and half of the onions. Mix well.
- Spray a slow cooker with nonstick cooking spray or use a liner. Add the green bean mixture and spread into an even layer.
- Cover and cook for 2-3 hours on low (or for 1 hour on high).
- Add the remaining French fried onions and serve hot.
Notes
Green beans: Make sure you get 2 of the BIG cans of green beans - the 28 oz. size. Or you could use 4 smaller cans.
Soup: The recipe calls for 2 cans of cream of mushroom soup. You could also use a can of cream of celery soup or one of each. And if you want to skip the cans and make the creamy mixture yourself, you definitely can. I have details on that below.
Milk: I use skim milk because that’s what we have on hand. You could also use a 1% or 2% milk or even try an alternative milk. It’s just ⅓ cup so it shouldn’t make a huge difference.
Leftovers: Leftover green bean casserole can be stored in the refrigerator for up to 3-4 days. The French fried onions tend to soften, however. You can reheat in the microwave, but that’ll soften the fried onions even more. If you want to regain some of the crunch, I recommend reheating it in the oven or a toaster oven at 350 for 10-15 minutes, until heated through.
How to make homemade cream of mushroom soup:
- Melt 1 tablespoon of butter in a medium saucepan over medium-high heat. Once it's melted and foaming, add 8 ounces of thinly sliced button mushrooms. Cook for 5-7 minutes, until the mushrooms are tender and have released most of their liquids.
- Add ¾ cup of low-sodium chicken broth, ¼ teaspoon onion powder and ⅛ teaspoon garlic powder then bring the soup to a simmer.
- In a small bowl, whisk together ½ cup milk (skim is fine) and ¼ cup all-purpose flour.
- Stir the milk mixture into the soup and mix well. Cook for about 1 minute, until the soup has thickened. Season to taste with salt and black pepper.
Nutrition
Serving: 1serving | Calories: 45kcal | Carbohydrates: 5g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 198mg | Fiber: 1g | Sugar: 2g
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