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Crockpot Creamy Green Bean Casserole

Makes 6 servings


  • 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


  • 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.


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.