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Crockpot green bean casserole on a stoneware plate topped with crispy fried onions and parsley, beside the slow cooker.

Crockpot Green Bean Casserole

This crockpot green bean casserole cooks frozen green beans and sautéed mushrooms in a savory cream of mushroom sauce, then finishes with crispy French-fried onions just before serving. It frees up your oven for Thanksgiving and holiday dinners.
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Prep Time: 15 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 45 minutes
Course: Side Dish
Cuisine: American
Servings: 10
Author: Shilpa

Equipment

Ingredients

  • 2 16-ounce bags frozen whole green beans
  • 2 10.5-ounce cans condensed cream of mushroom soup
  • ⅓ cup whole milk
  • 8 ounces mushrooms (cremini or white button) sliced
  • ½ medium yellow onion finely diced
  • 1 tablespoon butter
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon black pepper
  • ¼ teaspoon salt or to taste
  • 1 6-oz container French-fried onions
  • 2 tablespoons fresh parsley chopped

Instructions

  • Melt 1 tablespoon of butter in a large skillet over medium heat.
  • Add the mushrooms and onion and cook for 6-8 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown and the onion is soft. Let them cool slightly.
  • In a large bowl, whisk together the soup, milk, Worcestershire sauce, garlic powder, onion powder, pepper and salt.
  • Stir in the frozen green beans, the sautéed mushrooms and onion, and 1 cup of French-fried onions until evenly coated.
  • Transfer the mixture to a greased 6-quart slow cooker and cover.
  • Cook on HIGH for 2½-3 hours or on LOW for 4-5 hours, until the beans are tender and the sauce is bubbling at the edges. Start checking the beans near the beginning of the time window so they do not turn too soft.
  • For extra crunch, warm the remaining French-fried onions in a dry skillet over medium heat for 1-2 minutes.
  • Sprinkle the remaining French-fried onions and the parsley over the casserole just before serving.

Notes

  • No thawing needed: Add the green beans straight from the freezer. Whole frozen beans hold their shape better than short cut beans over a long cook.
  • Watery sauce: Frozen beans release liquid as they cook. If the sauce looks loose near the end, leave the lid slightly ajar for the last 20-30 minutes.
  • Crispy topping: Add the topping just before serving. Onions added at the start soften in the sauce.
  • Holding on Warm: The Warm setting is fine while serving, but check that the casserole stays at 140°F or higher.
  • Make ahead: Cook the casserole on the day you serve it. You can sauté the mushrooms and onion a day ahead and refrigerate them.
  • Leftovers: Refrigerate in an airtight container for up to 3-4 days. Reheat in the microwave or a covered dish at 350°F, then top with fresh fried onions.
  • Vegetarian: Regular Worcestershire sauce contains anchovies. Use a vegetarian Worcestershire sauce to make this vegetarian.
  • Gluten: Condensed soup and French-fried onions usually contain wheat, so this recipe is not gluten-free as written.

Nutrition

Calories: 25kcal | Carbohydrates: 2g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.05g | Cholesterol: 4mg | Sodium: 97mg | Potassium: 115mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 119IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 0.3mg
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