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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.