Ingredients (~6 servings)
- 3 (14.5 oz) cans French-cut green beans, well drained
- 1 (14.5 oz) can condensed cream of mushroom soup
- 1/2 cup milk
- 1 tsp Worcestershire sauce
- 1/3 cup freshly grated Parmesan cheese
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 1/2 cups crispy fried onions
Grease Your Slow Cooker and Combine Everything
Grease the bottom and sides of a 6-quart slow cooker.
Add the drained green beans, cream of mushroom soup, milk, Worcestershire sauce, Parmesan cheese, salt, and pepper.
Stir until the mixture is fully combined and the green beans are coated in the sauce.
Cook on Low for 2 Hours
Cover and cook on Low for 2 hours without lifting the lid.
The casserole should be bubbling around the edges and heated through.
Add the Crispy Onions and Finish
Uncover and sprinkle the crispy fried onions evenly over the top.
Re-cover and cook for an additional 30 minutes to warm the onions.
Serve warm directly from the slow cooker – no need to transfer to another dish.
Slow Cooker Green Bean Casserole
This is wicked simple and frees up oven space when you’re already juggling a turkey and sides. The slow cooker does all the work while you focus on everything else.
Ingredients
Ingredients (~6 servings)
- 3 cans French-cut green beans 14.5 oz, well drained
- 1 can condensed cream of mushroom soup 14.5 oz
- 1/2 cup milk
- 1 tsp Worcestershire sauce
- 1/3 cup freshly grated Parmesan cheese
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 1/2 cups crispy fried onions
Instructions
- Grease a 6-quart slow cooker.
- Add drained green beans, cream of mushroom soup, milk, Worcestershire sauce, Parmesan cheese, salt, and pepper.
- Stir until green beans are coated.
- Cover and cook on Low for 2 hours.
- Sprinkle crispy fried onions on top.
- Cover and cook 30 minutes more.
- Serve warm from slow cooker.
Did you make this recipe?Let me know how you liked it below!
