Creamy Crockpot Green Bean Casserole: Easy Holiday Side
A rich, velvety green bean casserole made in a slow cooker for effortless holiday comfort. This recipe ensures tender-crisp beans coated in a creamy, flavorful sauce with minimal prep time.
- Prep Time: 15 minutes
- Cook Time: 2-3 hours
- Total Time: 2 hours 15 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 2 pounds green beans (fresh or frozen)
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 cup heavy cream or half-and-half
- 1/2 cup chicken broth
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- 1 cup crispy fried onions
- Optional: 1/2 cup shredded cheddar cheese or cooked bacon bits
Instructions
- If using fresh green beans, trim ends and cut into 2-inch pieces. If using frozen, thaw and squeeze out excess water thoroughly.
- In a large bowl, whisk together cream of mushroom soup, heavy cream, chicken broth, Dijon mustard, garlic powder, onion powder, salt, and pepper until smooth.
- Place prepared green beans into the slow cooker and pour the sauce mixture over them. Stir gently to coat.
- Cover and cook on low for 2-3 hours, checking at the 2-hour mark for tenderness. Do not cook on high.
- About 15 minutes before serving, sprinkle crispy fried onions (and optional cheese or bacon) over the top. Let sit for 10-15 minutes before serving.
Notes
Drain frozen beans thoroughly to prevent a watery sauce. If the sauce is too thin, mix 1 tablespoon cornstarch with 1 tablespoon water and stir in. For gluten-free, use certified GF soup and broth. Do not freeze this casserole as texture suffers.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6
- Sodium: 650
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 24
- Fiber: 4
- Protein: 8
Keywords: green bean casserole, crockpot recipes, holiday sides, slow cooker, Thanksgiving, comfort food, easy dinner