Crock Pot Green Bean Casserole

A creamy and comforting green bean casserole made in a slow cooker, topped with crispy onions for added texture.

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Prep Time 15

Cook Time 3

Total Time 3 15

Servings: 8 servings

Course: Side Dish, Vegetable

Cuisine: American

Calories: 250

For the Casserole

4 cups green beans (fresh, frozen, or canned) Fresh beans should be trimmed, frozen needs thawing and draining if necessary.
1 can cream of mushroom soup Can substitute with cream of chicken or celery.
1/2 cup sour cream Optional, adds extra richness.
1 tsp garlic powder Adjust to taste.
1 tsp soy sauce Optional for added savoriness.
1 cup crispy onions Use half for mixing in and half for topping.

Preparation

In a mixing bowl, combine the green beans, cream of mushroom soup, sour cream, garlic powder, and soy sauce.
Stir until well mixed.

Cooking

Transfer the mixture into the slow cooker. Cover and cook on low for 3 to 4 hours or on high for 1.5 to 2.5 hours until the green beans are tender and everything is hot.
Towards the end of the cooking time, add the crispy onions on top and cover. Let it sit for an additional 10-15 minutes to maintain the crispiness of the onions.

Serving

Serve warm alongside your favorite dishes.
If wanting additional crunch, broil the casserole with the crispy onions for 1 to 3 minutes just before serving.

Stir gently when serving to keep the beans intact and the sauce creamy. Store leftovers in an airtight container for 3-4 days in the fridge.