This Crockpot Green Bean Casserole is made with fresh beans and fresh mushrooms, and doesn’t use canned soup. It’s upgraded comfort food that doesn’t take up oven space for a holiday meal!

A green bean casserole in crock pot on a blue background.

“Great, cooked up nice for 90 degree weather.”

—Julie

Green Bean Casserole Crockpot Recipe

If you’ve been underwhelmed by classic green bean casserole made with canned soup, I really don’t blame you. It’s not my favorite, either.

So I set out to not only give it a fresh and flavorful upgrade, but also do it in a crockpot, so your casserole doesn’t have to take up valuable oven space on Thanksgiving or Christmas. What can I say, I enjoy a challenge.

I ended up testing this recipe five times to get it just right for you. It uses fresh green beans and fresh mushrooms (no gloppy canned cream of mushroom soup).

It’s the perfect balance of cooked but not mushy, saucy but not too liquidy, and it’s the epitome of comfort food with the convenience of slow cooking.

Why you will love this Green Bean Casserole in Crockpot

  • Gourmet touches like fresh green beans, fresh mushrooms and Parmesan cheese appeal to both comfort food enthusiasts and those seeking something a bit more upscale.
  • Effortless cooking with the convenience of a crock pot, allowing you to set it and forget it for a few hours.
  • Won’t take up valuable oven space on a holiday where oven space is at a premium!
A wooden cutting board and red-handled paring knife, with chopped fresh green beans.

Crockpot Green Bean Casserole Ingredients

  • green beans – FRESH green beans will make this casserole taste much more garden-fresh than any version with canned or frozen beans could ever.
  • mushrooms – FRESH mushrooms provide a hearty, earthy flavor.
  • French fried onions – OK, here’s where I take a shortcut and buy the packaged kind. But, if you want to make homemade copycat French’s fried onions, I 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.
  • 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 Crock Pot

  1. MAKE SAUCE. Stir together the garlic, broth, Parmesan cheese, Worcestershire sauce, salt and pepper, and half of the sour cream until well combined.
  2. COMBINE. Place the green beans and mushrooms in the bowl of a 3-quart or larger crock pot. Add the sour cream mixture and half of the French fried onions and stir to combine.
  3. COOK. Cover the crock pot and cook on HIGH for 4 hours.
  4. FINISH. When cooking time is up, add the remaining sour cream and give everything a vigorous stir. Top with the remaining French fried onions and serve.

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A crock pot green bean casserole with a spoon digging into it.

Home Chef Tips for Crock Pot Green Bean Casserole

  • This casserole is best slow cooked for 4 hours on HIGH. I 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 I promise it’ll come together.

How to serve Crockpot Green Bean Casserole

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:

Storing Crockpot Green Bean Casserole

Store any leftovers by allowing the casserole to cool completely, and then transfer to an airtight container. Refrigerate up to 3 days. Reheat in oven or microwave until warmed through.

Overhead view of black crockpot insert filled with crockpot green bean casserole, on blue background.

Green Bean Casserole in Crockpot FAQs

How do you keep green bean casserole from being soupy?

To prevent a soupy consistency, avoid overcooking the casserole, as this can lead to excess moisture.

Which is better frozen or canned green beans for green bean casserole?

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.

How do you keep green bean casserole from getting mushy?

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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A green bean casserole in crock pot on a blue background.

Green Bean Casserole (Crockpot Recipe)

Author: Lori Yates
Yield: 4 servings
Prep: 20 minutes
Cook: 4 hours
Total: 4 hours 20 minutes
This Crockpot Green Bean Casserole is made with fresh beans and fresh mushrooms, and doesn't use canned soup. It's upgraded comfort food that doesn't take up oven space for a holiday meal!
4.8 from 6 ratings
Print Recipe Pin Recipe Leave a Review

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
  • 4 ounces French fried onions 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 2 ounces 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 2 ounces 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 I promise it'll come together.
  • 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.
Calories: 306kcal, Carbohydrates: 24g, Protein: 6g, Fat: 21g, Saturated Fat: 10g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 2g, Cholesterol: 23mg, Sodium: 718mg, Potassium: 393mg, Fiber: 3g, Sugar: 5g, Vitamin A: 1017IU, Vitamin C: 15mg, Calcium: 132mg, Iron: 1mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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