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A single scoop taken out of a Crockpot Green Bean Casserole, revealing tender green beans and a velvety mushroom sauce.

Crockpot Green Bean Casserole: A Creamy, Crunchy Holiday Masterpiece

This SEO-optimized Crockpot Green Bean Casserole is a hands-off holiday classic. It features tender green beans in a rich, creamy mushroom sauce, all topped with a thick, crunchy layer of golden-brown fried onions.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 8 people
Course: Casserole, Side Dish
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs Fresh Green Beans (900g), trimmed and halved
  • 21 oz Condensed Cream of Mushroom Soup (596g), two standard cans
  • 0.5 cup Whole Milk (120ml)
  • 6 oz Crispy Fried Onions (170g), divided into two portions
  • 2 tbsp Unsalted Butter (30g), for greasing the slow cooker
  • 1 tbsp Soy Sauce (15ml)
  • 1 tsp Garlic Powder (3g)
  • 1 tsp Kosher Salt (5g)
  • 0.5 tsp Black Pepper (1g), freshly cracked

Equipment

  • 1 6-Quart Slow Cooker with White Ceramic Insert Essential for even, slow cooking and perfect presentation.
  • 1 Large Glass Mixing Bowl Used to whisk the creamy mushroom sauce.

Method
 

Step-by-Step Instructions
  1. Generously coat the inside of your slow cooker with the unsalted butter. Add the trimmed and halved fresh green beans into the buttered crockpot.
  2. In a large mixing bowl, aggressively whisk together the cream of mushroom soup, whole milk, soy sauce, garlic powder, kosher salt, and black pepper until completely smooth. Fold in exactly half of the crispy fried onions.
  3. Pour the creamy mushroom sauce over the green beans in the slow cooker. Toss gently with a silicone spatula to coat evenly. Secure the lid and cook on LOW for 3 hours (or HIGH for 2 hours) until the beans are fork-tender and the sauce is bubbling.
  4. Remove the lid and give the casserole one final stir. Evenly scatter the remaining crispy fried onions across the top to create a thick, crunchy layer. Leave the lid off and let the dish sit on the WARM setting for 10-15 minutes to allow steam to escape and ensure the topping stays audibly crunchy.

Notes

Tip 1: Never add the final layer of onions while the slow cooker lid is on, or they will turn soggy from the trapped steam.
Tip 2: For extra flavor, briefly toast your topping onions in a dry skillet before adding them to the final dish.