This is how to make slow cooker green bean casserole with frozen green beans for Easter, Thanksgiving or Christmas! The perfect side dish with cream of mushroom soup and crispy fried onions on top.
Jump To
- Which is better in green bean casserole, canned or frozen beans?
- Ingredient Notes
- Can you mix up green bean casserole the night before?
- Slow Cooker Green Bean Casserole Recipe
- What to serve with
- How long does green bean casserole last?
- Does green bean casserole freeze well?
- How to Save Leftovers
- Faster Method
Looking to save room in your oven this holiday season? Try our green bean casserole this year. Using frozen vegetables is key to perfection. Try this and many other easy Crock pot recipes on our site.
We have made this oven baked green bean casserole with bacon for years and years. I am sure you remember this dish at every holiday. It’s probably always been baked in the oven though huh? Well this year should be different.
Easy is the name of the game right? It’s a pain rotating all those dishes in your oven and worrying that your Cheesy Green Bean Casserole will get cold. There’s just no way of ensuring it all comes out at the same time, and sometimes dinner lasts a long time. We have a solution for that if you use some countertop appliances. Here’s how you avoid that.
Which is better in green bean casserole, canned or frozen beans?
That depends on whom you ask but the harder they are to begin with the less they will fall apart so I like frozen. Totally opposed to that? Okay, well then grab some fresh in your produce section and use those instead. Just stay away from canned unless you like a REALLY soft texture to your food. This is what was used below:
The texture holds up so much better. Nobody wants mush next to their slices of slow cooker turkey crown or Crockpot ham. It is also a cheaper way to go. Get them already cleaned, the ends cut off and sliced in half typically.
No, there isn’t a ton of variation to this dish on the whole. Beyond adding bacon and whether you want to make your own crunchy onions it remains the same. BUT there is a difference when it comes to the beans you use.
We live in a small town too so there aren’t always fresh available in the Wintertime so this option is a must. Like I said though even if I had the choice of both I would go with frozen bagged because the texture when it is done is so much better. Trust me and try them this way, then decide for yourself.
Ingredient Notes
Fresh or frozen green beans are by far the best because in this long cook time you don’t want the texture to turn to mush. Starting from rock hard will help avoid this.
Use a can of Cream of mushroom soup or any condensed creamed soup flavors in the can are fine or make cream of mushroom homemade if you prefer
Milk 2% or whole is best to keep it nice and thick, you could use a dairy free alternative just fine, choose plain cashew for best results
Parmesan cheese may be a bit different than other versions but a great add in for Thanksgiving dinner
Salt and black pepper and any other seasonings that are a must in your book, sprinkle those in
If you wanted to add more flavor and texture you can do so with diced bits of meat. You would want an and all to be precooked before adding but this makes a great leftover ham recipe and bacon bits in it are the most common favorites.
Once you have the ingredients you just throw it all in and stir to coat each piece. Then it’s ready for take off. Like the original version “back in the day” you leave most of the crunchies for the top!
The biggest difference for this version is they won’t get browned, unless you take out the liner and broil for a few minutes. If you are serving brunch you could just leave a bowl of them on the side for people to top as they like.
Can you mix up green bean casserole the night before?
That would be a hard NO from me. For one thing the beans would no longer be frozen and would soften too much while cooking. Secondly the onions would be icky. It literally takes 5 minutes so just do it the day of.
Slow Cooker Green Bean Casserole Recipe
Equipment
- 1 slow cooker
Ingredients
- 36 oz green beans, frozen, 3 bags used
- 2 cans cream of mushroom soup, 10 oz each
- 2/3 cup milk, whole or 2%, dairy free alternative is fine too
- 1/2 cup parmesan cheese
- 1/3 tsp salt, and pepper if you would like
- 1.5 cup fried onions
Instructions
- Spray inside of slow cooker with non stick spray. Dump all ingredients inside EXCEPT keep 1 c fried onions for the top (so only add 1/2 cup into the mix).
- Mix together until combined. Cover and cook on high for 5 – 6 hours or until tender as you'd like it to be.
- Before serving sprinkle remaining french fried onions on top.
Video
Notes
Made with Bacon
If you want to add bacon I would add 1/2 cup cooked and chopped into the mixture itself and keep 1/4 cup to sprinkle on the top later when served too.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to serve with
Bourbon glazed ham is a game changer with this bourbon glaze. For faster service try this Ninja Foodi ham recipe. Not a fan of either? Try Fall-Apart Brisket in the Oven here with a dry rub. We just baked sweet potato cubes in the oven once and will be making those on the big day.
- Of course our air fryer vegetables are served year round.
- Instant Pot corn is super cheap and only takes a few minutes to cook.
- And we can’t have a get together without this Jiffy cream corn casserole.
- If this is for the holiday season you could combine these two favorites to make green bean mashed potato casserole too.
How long does green bean casserole last?
If you do have leftovers you should transfer them (once room temperature) into airtight containers. They will last about 3 days and reheated later to enjoy. Same goes for Sweet Potato Casserole with Canned Yams and pressure cooker mashed potatoes. I will say the next day is best for sure. Remember that the texture will change and it will get softer over time.
Does green bean casserole freeze well?
It does. I personally feel like the texture does get altered if you do though. It will last at least 3 months if frozen vs. storing it in your freezer. For reheating you’d need to let it defrost though, then microwave and stir every 30 seconds.
If you know you won’t eat what’s left in the next 2 days or so I would opt for this option. I like to use smaller containers that are 1 serving size so you can just take out and warm for one meal at a time. It will make them last longer.
How to Save Leftovers
How do you save your leftovers? This actually saves quite well so you can enjoy it the next day. I am sure you will have some meat left so don’t get rid of any of this, they go really well together.
Just store in airtight containers or bags in the fridge. Reheat for about 1 minute in the microwave stirring halfway through. You could use an air fryer pot and put some in there too. At 380 for about 6 minutes that will do the trick too. Top with new crispy onions on top for the last minute and it won’t be as mushy as without.
Faster Method
Want to make this faster? You can make this into Instant Pot green bean casserole too. If you need it done quickly this may be the answer. If I had a choice I prefer that it cooks low and slow all day in my Crock.
Yes there is a slow cooker function on Instant Pots and other pressure cooker brands but to be honest it doesn’t work that well. I am not sure why this is other than the fact that the pot inside isn’t as wide but others agree with me too. It’s better just to go back to your “old fashioned” porcelain pot.
