Slow Cooker Green Bean Casserole (Frozen Green Beans)
Looking for an easy crockpot recipe to free up oven space this holiday season? This slow cooker green bean casserole uses frozen green beans for better color and texture, a creamy mushroom sauce, and toasted French-fried onions for extra crunch. Add melted cheddar, keep it classic, or split the toppings to please everyone at your holiday table.
Servings: 12
Calories: 137kcal
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.
- 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.
- Top with the French-fried onions before serving. Do not cover after adding.
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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