Slow cooker green bean casserole saves precious oven space this holiday season and delivers the taste of the classic holiday side dish that you know and love. This recipe will be a hit at every gathering!
Do you find that oven space is at a premium during Thanksgiving and Christmas?
My oven goes from hosting one casserole at a time to working over time cooking a turkey, stuffing and all the best side dishes.
And that’s before I even get to the holiday desserts.
Don’t get me started on my oven’s heroics when it comes to pie baking.
With all the action the oven sees on the big food holidays, I thought it needed a little help.
Fortunately my slow cooker is here to take some pressure off my poor overworked oven and make the green bean casserole.
While the method for making this classic side dish is different, it tastes just as good as the green bean casserole you know and love.
To make this variation on green bean casserole you need the same basic ingredients you would need if you were making it in the oven.
You will need:
- canned green beans
- cream of mushroom soup
- crispy fried onions
- half and half
- spices- black pepper and onion powder
- soy sauce
- Worcestershire sauce
How to Make Green Bean Casserole in the Slow Cooker
Making this in your Crock Pot is so easy!
To do it, just drain the canned beans and add them to the bowl of the slow cooker.
Once you do this, add the cream of mushroom soup, half and half, spices, soy sauce and Worcestershire sauce to a small mixing bowl and whisk everything together until it’s smooth.
Pour the mixture over the green beans.
Then add half of the fried onions to the slow cooker and give everything a stir to combine it.
Now you can cover the slow cooker and cook on low for 4-5 hours or on high for 3-5 until everything is heated through.
Just before serving, sprinkle the remaining onions out over top of the casserole.
Then serve and enjoy!
This can be baked in the oven if the Crock Pot isn’t convenient.
If you do this, you may need to be divided between two baking dishes, but can be baked at 350 degrees for 20-25 minutes, or until hot and bubbly.
Top with the remaining crispy onions, and bake another 5 minutes before serving.
Storing and Reheating
Store any leftovers in an air tight container in the fridge for up to 4 days.
Reheat in the microwave and warm through until hot.
Oh no! My casserole is too soupy! Help!
If your casserole looks like soup, deep breath.
You did not ruin Thanksgiving dinner.
I repeat, you did not ruin dinner. Let that sink in for a moment.
Just take the lid off of your slow cooker and let it cook uncovered for an additional half an hour or so.
With the lid off, the extra moisture should evaporate.
Tips and Tricks
- If not serving immediately, layer some paper towels and place them under the lid to collect any drops of condensation. This will keep your onions crisp.
- You can half the recipe can to feed a smaller crowd for a regular family supper. This batch is intended for larger gatherings/events like holiday meals.
- For the best results do not substitute lower fat milk for the half and half.
Other Ways to Save Oven Space This Holiday Season
This slow cooker green bean casserole is a fabulous way to save some oven space this holiday season!
Make it the next time you are short on oven space and feeding a crowd.
Looking for other ways to save oven space this holiday season?
Try these recipes:
- Crockpot Rosemary & Olive Oil Bread
- Instant Pot Southern Style Sweet Tea
- 10 Minute Microwave Baked Potatoes
- Instant Pot Shells & Cheese
If you’ve tried this SLOW COOKER GREEN BEAN CASSEROLE, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Slow Cooker Green Bean Casserole
- 1 6 lb can green beans drained
- 1 26 oz can cream of mushroom soup + 1 10.5 oz cream of mushroom soup
- 2 6 oz cans crispy fried onions divided
- 1/2 cup half & half
- freshly ground black pepper
- 1/4 tsp onion powder
- 2 tsp soy sauce
- dash Worcestershire sauce
- Add the drained green beans to the bowl of your slow cooker.
- In a small mixing bowl, whisk together the remaining ingredients (except the fried onions) until smooth. Pour those over the green beans.
- Add half of the fried onions to the crockpot and stir everything together until just combined.
- Cover and cook on low for 4-5 hours, or 3-4 hours on high or until heated through.
- Sprinkle the remaining crispy onions evenly out over top of the casserole before serving.
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