Crockpot Creamy Green Bean Casserole

This crockpot side dish requires a few pantry ingredients along with frozen veggies and cheese.

A classic fix it and forget it recipe that is perfect for busy holidays.

Print Recipe

Crockpot Creamy Green Bean Casserole

Makes 6 servings

Ingredients

• 2 10 oz cans cream of mushroom soup
• 2 10-14 oz bags frozen cut green beans thawed
• 1 cup fried onions
• 1 cup shredded cheddar cheese
• garlic salt and pepper to taste

Instructions

• Add thawed green beans to a large non stick slow cooker (or coat with non stick spray).
• Top with soup, 1/2 cup cheese, and garlic salt and pepper to taste (I add 1/2 tsp each)
• Stir together well then cover and cook on low for 4-5 hours.
• Remove the lid and add remaining cheese and fried onions on top.
• Cover and cook for another 15 minutes on low.
• Scoop onto plates and serve warm.

Notes

You can use 3 cans of drained green beans instead of frozen. I cut down some of the salt when I season and cook for 3 hours on low. 

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All the ingredients ready to go!

Add thawed green beans to a large non stick slow cooker

Top with mushroom soup and garlic salt and pepper to taste (I add 1/2 tsp each).

Now add 1/2 cup shredded cheese. 

Stir together well then cover and cook on low for 4-5 hours.

After a little over 4 hours my casserole looks perfect! 

Can’t forget the fried onions!

Remove the lid and add remaining cheese and fried onions on top.

Cover and cook for another 15 minutes on low. 

Scoop onto plates and serve warm.