This easy slow cooker side dish takes just 5 minutes to prep, leaving your oven free for the Thanksgiving turkey, rolls, and everything else competing for space. This classic green bean casserole uses the standard creamy mushroom sauce but gets a savory boost from Parmesan and Worcestershire. But the topping... well, that is something really special.
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I love fancy side dishes that are new, unique takes on classic favorites. But there are some gatherings that simply require the nostalgia, the true comfort of slow-cooked goodness. But sometimes what feels nostalgic to one person doesn't to another.
I get that holiday tables are full of opinions. Which is why I came up with the idea to finish the casserole with melted cheddar, crispy onions, or both. I like splitting it down the middle so everyone gets their favorite version without making two separate dishes.
📖The Frozen Green Bean Trick
My slow cooker green bean casserole uses frozen green beans for a reason! Flash freezing helps preserve the green beans bright green color and firm texture. Unlike canned beans, they don't start out soft, and there's no need to blanch them like fresh green beans.
There is no need to thaw the green beans.
🧾Ingredient Notes
- Frozen green beans - Use regular cut green beans rather than French-style, which are thinner and more delicate. There's no need to thaw them first.
- Cream of mushroom soup - Use condensed soup, not ready-to-eat mushroom soup. The recipe calls for an equivalent of 2 cans but remember can sizes change.
- Parmesan cheese - Freshly grated Parmesan adds a salty, savory flavor.
- Worcestershire sauce - You can substitute soy sauce to keep it vegetarian.
- Sharp cheddar cheese - Completely optional, but sharp cheddar gives you more flavor than mild cheddar.
How to Make Gluten-Free Green Bean Casserole in a Crockpot
This recipe is easy to adapt for gluten-free guests with a few ingredient swaps. Use a gluten-free condensed cream of mushroom soup (I like Campbell's brand). If you can't find GF cream of mushroom, try ready to eat mushroom soup (like Amy's brand). Use 3 cans and add 2 ounces of cream cheese while omitting the milk.
On top, you can use just the melted cheese, store-bought gluten-free French onions, or make homemade gluten free french fried onions. The homemade ones can easily be made in advance.
⏲️How to Make Green Bean Casserole in a Slow Cooker
- Add the base ingredients directly to your slow cooker. Stir until the beans are coated. The sauce will look thick at first, but the frozen beans release moisture as they heat. If you want additional cheese throughout the casserole, stir in up to 1 cup of shredded cheddar now.
- Cover and cook on LOW for 4 hours. Then add cheese on half and cover for 15 to 30 minutes so the cheesy because nice and gooey.
- While the cheese is melting, crisp up your onions. Put on the other half just before serving.
- My family prefer it when I do half cheese and then the whole thing with french fried onions.
👩🏻🍳Jen's Top Tip
Don't put the lid back on after adding the fried onions. Steam trapped under the lid will soften them quickly. Keep the onions separate until you're ready to serve, especially if the casserole is sitting out on a holiday buffet.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?
📖 Recipe Card
Slow Cooker Green Bean Casserole (Frozen Green Beans)
Ingredients
- 30 ounces frozen green beans roughly 3 small bags
- 21 ounces condensed cream of mushroom soup 2 cans- use gluten free if needed
- ⅔ cup milk
- ½ cup grated Parmesan cheese
- 2 teaspoons Worcestershire sauce
- 1 teaspoon garlic powder
- ½ teaspoon ground black pepper
- 1½ cups shredded sharp cheddar cheese optional
- 6 ounces French-fried onions use gluten free if needed
Instructions
- Combine green beans, soup, milk, Parmesan, Worcestershire sauce, garlic, and black pepper in your slow cooker. You may stir in up to 1 cup of the shredded cheese. Cover and cook on low for 4 hours.30 ounces frozen green beans, 21 ounces condensed cream of mushroom soup, ⅔ cup milk, ½ cup grated Parmesan cheese, 2 teaspoons Worcestershire sauce, 1 teaspoon garlic powder, ½ teaspoon ground black pepper, 1½ cups shredded sharp cheddar cheese
- Optional: Top half the casserole with cheese and cover. Cook for 30 more minutes until the cheese melts. While the cheese is melting, you can toast the onions; again, this is optional. Spread on a baking sheet and bake at 350°F for 10 minutes, or air fry for 8 minutes, shaking the basket halfway through.6 ounces French-fried onions
- Top with the French-fried onions before serving. Do not cover after adding.
Video
Notes
- This recipe makes the equivalent of a 9x13 casserole dish.
- Store leftover green bean casserole in an airtight container in the refrigerator for up to 4 days.
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