Crockpot Green Bean Casserole
This Crockpot Green Bean Casserole is made with fresh beans and doesn’t use canned soup. It’s a yummy and easy upgrade to a classic dish, and doesn’t take up oven space for a holiday meal!
Hey there, friends. The world is strange right now and I’m honestly a bit tired of talking about it. Jeff, Vida and I are all well. I hope you are, too.
It feels weird to be publishing a new recipe but equally weird to waste all of the work I’ve done in the past month to bring you this recipe in the first place.
I tested this recipe four times to get it just right for you. I wanted to make green bean casserole in a crockpot. But I wanted to use fresh green beans and fresh mushrooms, and no gloopy canned cream of mushroom soup.
It took me many tries to get just the right balance of cooked but not mushy, saucy but not too liquidy, and so on.
I had originally hoped you’d be making this recipe for Easter dinner with your families, alongside a baked ham with pineapple sauce and shrimp deviled eggs. The recipe as written below makes four servings, so maybe you can!
Stay well, fellow home chefs. Please reach out if you have any cooking questions or need to find a recipe idea for some oddball ingredient you have in your pantry. Let me know if you need a recipe for crockpot soup. I’ll help as much as I can.
Can I make Green Bean Casserole in a crockpot?
Yes, and the best way to do that is 4 hours on HIGH. I did test it separately for 8 hours on low, and everything just got too mushy. 4 hours on high is plenty to cook the beans but not overcook them.
What you’ll need for this crockpot green bean casserole recipe:
- green beans
- mushrooms (if you have extra, make mushroom tacos!)
- french fried onions
- sour cream (also integral for slow cooker beef stroganoff)
- chicken broth
- Parmesan cheese
- Worcestershire sauce
- salt and pepper
Can I make green bean casserole the night before?
If you want to prep this the night before, I would suggest stirring the sauce together (Step 1) and keeping it in a covered container in the fridge. I would also trim and cut the green beans, and cut the mushrooms, and keep those in separate zip-top bags in the fridge.
Then, 4 hours before I want to serve, I would just stir everything together in the crockpot bowl and turn it on!
How much green bean casserole for 4? Can I double this recipe?
This recipe makes 4 generous side dish servings (or maybe more like 6 if you have lots of other side dishes like Dr. Pepper baked beans and Thanksgiving Fruit Salad or Christmas Fruit Salad with your holiday meal).
You can definitely double this recipe with the same results, but you’ll need a bigger crockpot! I tested the 4-serving version you see below in a 3-quart crockpot. Fresh green beans take up quite a bit of room in the pot when they’re raw, so most of the pot was full at the beginning (they cook way down later).
To make a double batch, you’ll need a bigger crockpot. A 5-quart or larger crock pot should do the trick for a double batch. I tested a double batch in my 6.5-quart crockpot and it turned out great (a larger slow cooker also comes in handy when I want to make crock pot ribs).
- 2 cloves garlic, minced
- 1/2 cup sour cream, divided
- 1/4 cup chicken broth
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 pound fresh green beans, trimmed and cut into 1-inch pieces
- 4 ounces button mushrooms or canned mushrooms, finely chopped
- 4 ounces french fried onions, divided
- 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 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.
Home Chef Note: 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 sour cream, and give it a good stir and I promise it'll come together.
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Nutrition Information:Yield: 4 servings Serving Size: 1
Amount Per Serving: Calories: 241Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 23mgSodium: 768mgCarbohydrates: 25gFiber: 5gSugar: 7gProtein: 8g
More recipes that use green beans:
- Sautéed Green Beans with Tomatoes & Crispy Parmesan – a lighter green bean dish.
- DIY Spring Salad Board – a beautiful platter of freshness.
- Mega Chopped Salad – a full meal in a salad!
- Minestrone Pasta Saute with Ricotta – a take on the classic soup.
- Bacon-Feta Potato & Green Bean Salad – bookmark this for a summer picnic!
- Make-Ahead Bacon Wrapped Green Beans from The Cafe Sucre Farine
- Green Bean Salad with Cilantro Sauce from Veggies Save The Day