Crockpot Green Bean Casserole
This Crockpot Green Bean Casserole is made with fresh beans and fresh mushrooms – no canned soup needed. It’s upgraded comfort food that doesn’t take up oven space for a holiday meal!
“Great, cooked up nice for 90 degree weather.”
—Julie
This Crock Pot Green Bean Casserole Deserves A Spot On Your Holiday Table
When we originally published this recipe in March 2020 (thinking it might earn a spot on your Easter table that year), the timing couldn’t have been worse. The world had suddenly turned upside down, and it wasn’t going to be a traditional holiday that year.
We quietly tucked it into the archives and moved on to other recipes, but this one never stopped deserving more attention. After all, we tested this recipe five times to get it just right! So today, we’re giving the photos a refresh and bringing it you again, hoping it finally finds that spot on your table.
It’s made with fresh green beans and fresh mushrooms – no gloppy canned soup in sight. It’s the perfect balance of cooked but not mushy, saucy but not soupy, and it’s the epitome of comfort food with the convenience of slow cooking.
Why You’ll Love Green Bean Casserole In Crock Pot
- If you’ve been underwhelmed by traditonal green bean casserole made with canned soup, we don’t blame you. We don’t like it, either. Skip the canned soup and embrace the great flavors of fresh ingredients!
- This is one casserole that doesn’t take up precious oven space on Thanksgiving, Christmas or Easter.
- Perfect for a summer cookout, too. No heating up your house with the oven!
Crockpot Green Bean Casserole Ingredients
A full recipe card, including exact ingredient amounts, appears at the bottom of this post.
- green beans – FRESH green beans will make this casserole taste much more vibrant than any version with canned or frozen beans ever could.
- mushrooms – FRESH mushrooms provide a hearty, earthy flavor and taste so much better than mushroom soup.
- French fried onions – OK, here’s where we take the easiest way and buy the packaged kind. They’re kind of iconic. But, if you want to make homemade copycat French’s fried onions, we won’t stop you!
- garlic – adds an aromatic depth of flavor to the sauce.
- sour cream – provides a creamy tanginess that really complements the flavor of the mushrooms.
- chicken broth – helps loosen up the sauce, so it can coat every bit of green beans. This combines with the sour cream to make a cream of chicken soup alternative.
- Parmesan cheese – not traditional in green bean casserole, but adds a rich, nutty undertone that really elevates the whole dish.
- Worcestershire sauce – also an untraditional addition, but this infuses the casserole with umami flavor.
- salt and pepper – crucial to get the seasoning just right!
How To Make Green Bean Casserole In A Crockpot
- MAKE SAUCE. In a small bowl, stir together the garlic, broth, Parmesan cheese, Worcestershire sauce, salt and pepper, and half of the sour cream until well combined.
- COMBINE & COOK. Place the green beans and mushrooms in the insert of a 3-quart or larger crock pot. Add the sour cream mixture and half of the French fried onions and stir to combine with the green bean mixture. Cover the crock pot and cook on HIGH for 4 hours.
- STIR. When cooking time is up, add the remaining sour cream and give everything a vigorous stir.
- SERVE. Sprinkle the top of the casserole with the remaining French fried onions and serve.
Fresh Green Bean Casserole In Crock Pot Home Chef Tips
- This casserole is best slow cooked for 4 hours on HIGH. We did test it separately for 8 hours on low, but everything just got too overcooked and mushy.
- You can definitely double this recipe with the same results, but you’ll need a bigger crockpot! A 5-quart or larger crock pot should do the trick for a double batch.
- The vigorous stir just before serving is essential. When you first take the lid off the crock pot, it might look weird. It might look broken. Take a deep breath, add the rest of the sour cream, and give it a good stir and we promise it’ll come together.
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What To Serve With Slow Cooker Green Bean Casserole With Fresh Green Beans
Serve this creamy casserole as a satisfying side dish to a main course any time of the year, or serve with a classic holiday entree. Some ideas include:
Storage and Reheating
- Refrigerate: If you have leftovers, transfer them to an airtight container and place them in the fridge uncovered for a few hours until they are fully chilled, then cover them with the lid and keep in the refrigerator up to 3 days.
- Reheat: In the oven or microwave until warmed through, adding a splash of broth or milk to loosen the sauce if needed.
- Freeze: Not recommended, as the sour cream may separate when thawed.
Crockpot Green Bean Casserole FAQs
To prevent a soupy consistency, avoid overcooking the casserole, as this can lead to excess moisture.
The answer is neither, because the answer is FRESH GREEN BEANS. They taste better and they maintain a better texture, making them the preferred option for this crock pot green bean casserole.
To prevent this crock pot green bean casserole recipe from getting mushy, it’s important that you don’t overcook it. 4 hours on HIGH in the slow cooker is what you’re aiming for.
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Crock Pot Green Bean Casserole
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Ingredients
- 2 cloves garlic minced
- ½ cup sour cream divided
- ¼ cup chicken broth
- ¼ cup grated Parmesan cheese
- ½ teaspoon Worcestershire sauce
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 pound fresh green beans trimmed and cut into 1-inch pieces
- 4 ounces button mushrooms finely chopped
- 2 cups French fried onions (about 4 ounces), divided
Instructions
- In medium bowl, stir garlic, 1/4 cup sour cream, broth, cheese, Worcestershire sauce, salt and pepper until well combined.
- Place green beans and mushrooms in bowl of 3-quart or larger crockpot. Pour sour cream mixture over vegetables and stir to combine. Fold in 1 cup French fried onions.
- Cover and cook on HIGH 4 hours.
- Just before serving, add remaining 1/4 cup sour cream and stir vigorously. Served topped with remaining 1 cup French fried onions.
Notes
- The vigorous stir just before serving is essential. When you first take the lid off the crock pot, it might look weird. It might look broken. Take a deep breath, add the rest of the sour cream, and give it a good stir and we promise it’ll come together.
- You can double this recipe with the same results, but you’ll need a bigger crockpot! A 5-quart or larger crock pot should do the trick for a double batch.
Great , cooked up nice for 90 degree weather.
Happy to hear that, Julie. Thanks for stopping by!
Thank you so much for a green bean casserole recipe that I would make! And probably enjoy. I did not grow up on this casserole, but have had it many times with canned soup and overcooked beans. I don’t need all the carbs or all the sodium when this is made the traditional way. Fresh just tastes better.
You’re so welcome! Yeah, I really won’t eat the kind with canned soup and mushy beans. It’s so gross. But I’m proud of this completely homemade one!