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Easy Crockpot Green Bean Casserole with Crispy Onions

crockpot green bean casserole - featured image
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This creamy, crowd-pleasing green bean casserole is made entirely in the slow cooker, with a secret layering technique that prevents sogginess and keeps the crispy onions crunchy. Perfect for holidays and potlucks, it’s comfort food that practically makes itself.

Ingredients

Scale
  • 2 pounds fresh green beans, trimmed and cut into 2-inch pieces
  • 2 cans (10.5 ounces each) cream of mushroom soup
  • 1 cup whole milk
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon smoked paprika
  • 1 1/2 cups French’s crispy fried onions (for mixing into the casserole)
  • 1 1/2 cups French’s crispy fried onions (for topping)
  • Optional: 1/2 cup shredded Parmesan or Gruyère

Instructions

  1. Prep the Green Beans: Wash fresh green beans thoroughly, trim off stem ends, and cut into 2-inch pieces. Pat dry with paper towels. If using frozen green beans, skip washing and drying; measure out 2 pounds and set aside.
  2. Mix the Creamy Base: In a large mixing bowl, combine both cans of cream of mushroom soup, milk, garlic powder, onion powder, black pepper, salt, and smoked paprika. Whisk until smooth and well combined.
  3. Layer in the Crockpot: Start with about a third of the green beans spread evenly across the bottom of the slow cooker. Pour about a third of the soup mixture over them. Sprinkle a handful (about 1/2 cup) of crispy fried onions over that. Repeat these layers two more times.
  4. Cook on Low: Cover and cook on LOW for 3 to 4 hours. Check at the 3-hour mark; green beans should be tender but still have a little bite. If too crunchy, cook another 30 minutes.
  5. Check the Consistency: About 30 minutes before serving, lift the lid. If the casserole looks too thin or watery, leave the lid off for the last 30 minutes to let excess moisture evaporate. If creamy, keep the lid on.
  6. Add the Crispy Topping: About 15 to 20 minutes before serving, sprinkle the remaining 1 1/2 cups of crispy fried onions over the top. If using optional cheese, sprinkle it over the onions. Cook uncovered for the last 15 to 20 minutes until onions are golden and crunchy.
  7. Rest Before Serving: Turn off the slow cooker and let the casserole rest for 5 to 10 minutes before serving. This allows the sauce to thicken and flavors to settle.

Notes

For best results, do not add crispy onions at the beginning; add them at the end to keep them crunchy. If using frozen green beans, add them straight from the freezer without thawing. If the casserole is too watery, leave the lid off for the last 15-20 minutes. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for 10-15 minutes.

Nutrition

Keywords: green bean casserole, crockpot, slow cooker, Thanksgiving, holiday side dish, easy, creamy, crispy onions

Find it online: https://tablemira.com/easy-crockpot-green-bean-casserole-with-crispy-onions/