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Easy Crockpot Green Bean Casserole with Crispy Onions

crockpot green bean casserole - featured image
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This easy crockpot green bean casserole is creamy, savory, and topped with crispy onions. It’s a foolproof comfort food that comes together in minutes and is perfect for holidays or weeknight dinners.

Ingredients

Scale
  • 2 cans (14.5 oz each) cut green beans, drained
  • 2 cans (10.5 oz each) cream of mushroom soup
  • 1/2 cup whole milk
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt (optional)
  • 1 tablespoon soy sauce
  • 1 1/2 cups french fried onions, divided
  • 1/2 cup shredded cheddar cheese (optional)

Instructions

  1. Prep the green beans: Open the cans of green beans and dump them into a colander. Let them drain for a few minutes while you get everything else ready. If using fresh or frozen beans, make sure they’re fully thawed and patted dry.
  2. Mix the sauce: In a large mixing bowl, combine both cans of cream of mushroom soup, the milk, garlic powder, onion powder, black pepper, salt (if using), and soy sauce. Whisk until smooth and creamy.
  3. Layer the casserole: Spray the inside of your crockpot with nonstick cooking spray. Add the drained green beans in an even layer. Pour the soup mixture over the top, making sure it covers the beans evenly. Gently fold everything together until the beans are coated.
  4. Add the first layer of onions: Sprinkle 1 cup of the french fried onions over the top of the casserole. Gently press them down into the sauce with the back of your spatula.
  5. Cook on low: Put the lid on your crockpot and set it to low. Cook for 3 to 4 hours. Do not open the lid during the first 2 hours.
  6. Add the cheese and remaining onions: About 15 minutes before you’re ready to serve, sprinkle the shredded cheddar cheese (if using) over the top. Then add the remaining 1/2 cup of french fried onions. Put the lid back on and let it cook for another 10-15 minutes, until the cheese is melted and the onions are golden and crispy.
  7. Rest and serve: Turn off the crockpot and let the casserole rest for 5 minutes before serving. Use a large spoon to scoop it out, making sure to get some of those crispy onions on top of each serving.

Notes

For best results, drain canned green beans well to avoid a watery casserole. Add the final layer of crispy onions only during the last 10-15 minutes of cooking to keep them crunchy. If making ahead, store crispy onions separately and add just before serving.

Nutrition

Keywords: green bean casserole, crockpot, slow cooker, easy, Thanksgiving, comfort food, crispy onions

Find it online: https://sunnysavory.com/easy-crockpot-green-bean-casserole-with-crispy-onions/