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Crockpot Green Bean Casserole2
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Crockpot Green Bean Casserole

This crockpot green bean casserole is a comforting and savory side dish combining tender green beans, creamy soups, parmesan cheese, and crispy French fried onions, perfect for holidays or any dinner occasion.
Prep Time15 minutes
Cook Time3 hours
Total Time3 hours 15 minutes
Course: Side Dish
Cuisine: American
Keyword: Casserole, Comfort Food, Crockpot, Easy, Green Beans, Holiday, Slow Cooker
Servings: 6 servings

Ingredients

  • 36 ounces frozen green beans thawed completely and drained from any liquid (about 3 bags if frozen)
  • 1 can cream of mushroom soup 10.75 ounce can
  • 1 can cream of chicken soup 10.75 ounce can (ensure it is from a halal source or substitute with cream of celery soup for a vegetarian option)
  • 1 clove garlic minced
  • 1 teaspoon Italian seasoning
  • 0.5 teaspoon ground black pepper
  • 0.33 cup whole milk
  • 2 teaspoons Worcestershire sauce (use a halal-certified brand or substitute with soy sauce for a similar umami flavor)
  • 0.75 cup parmesan cheese grated
  • 1 can French fried onions 6 ounce can

Instructions

  • Start by thawing your frozen green beans completely if using frozen. Drain any excess liquid thoroughly. This step is important because excess moisture can make the casserole watery.
  • In a large bowl, combine the cream of mushroom soup, cream of chicken soup (or your chosen substitute), minced garlic, Italian seasoning, ground black pepper, whole milk, and Worcestershire sauce or soy sauce. Whisk everything together until smooth and well combined.
  • Add the green beans to the crockpot. Pour the creamy soup mixture over the beans, and stir to coat them evenly. Sprinkle the grated parmesan cheese over the top and gently fold it in to distribute the cheesy flavor throughout the casserole.
  • Cover the crockpot and cook on low heat for 3 to 4 hours or on high for 1.5 to 2 hours. The green beans should be tender, and the sauce will be bubbly and thickened.
  • About 15 minutes before serving, sprinkle the French fried onions evenly over the top of the casserole. Cover again and let it cook for the remaining time to warm the onions slightly without losing their crispiness.
  • Once ready, give the casserole a gentle stir to mix in some of the crispy onions, or serve it with the onions on top for that classic crunch. This dish pairs beautifully with roasted meats, grilled chicken, or as part of a festive spread.

Equipment

  • Crockpot
  • Large Bowl

Notes

Make sure to drain the thawed green beans well to avoid a watery casserole. Use freshly grated parmesan cheese for better flavor and melting quality. For a richer taste, substitute whole milk with half-and-half or heavy cream. If you prefer a thicker casserole, cook uncovered for the last 30 minutes to allow some liquid to evaporate. Stir gently when mixing ingredients to keep the green beans intact and avoid mushiness. For extra flavor, add a dash of smoked paprika or a pinch of nutmeg to the soup mixture. Using a slow cooker liner can make cleanup easier. Variations include vegetarian options by substituting cream soups and Worcestershire sauce, using fresh green beans after blanching, adding different cheeses, spices, herbs, nut toppings, and making it gluten-free with appropriate ingredient substitutions. Leftovers can be stored refrigerated for up to 3 days or frozen for up to 2 months.