I’ve been making this Crock Pot green bean casserole for years when I need a no-fuss side that still tastes like a holiday classic. It’s the same comforting mix of green beans, creamy mushroom soup, and crunchy fried onions — but made hands-off in the slow cooker so you can focus on the main course, guests, or simply relaxing. If you like slow-cooker convenience (see a similar one-pot dinner idea here), this is a winner for weeknights and big gatherings alike.

What makes this recipe special

This Crock Pot green bean casserole turns the traditional oven bake into a set-and-forget slow-cooker side. It’s perfect when you want the familiar, creamy texture and crunchy topping without babysitting a casserole dish. The crock pot gently heats the canned beans and soup so flavors meld without drying out — and using almond milk keeps it a bit lighter while staying creamy.

“Hands-off, festive, and the fried onions stay perfectly crunchy when added at the end — always a crowd pleaser.”

Reasons to try it:

Super simple: toss, cook, and top. Great for busy hosts.
Scalable: doubles or halves without stress.
Kid- and crowd-friendly: familiar flavors most people enjoy.
Accessible ingredients: mostly pantry staples, which is handy if you’re prepping last minute.

Step-by-step overview

Before you open the cans, here’s the quick process so you know what to expect:

Drain the canned green beans and add them to the crock pot.
Stir in cream of mushroom soup, almond milk, spices, and half the fried onions.
Cook on HIGH for 2–3 hours (or low for longer if preferred), then switch to warm.
Right before serving, sprinkle the reserved fried onions on top for crunch.

What you’ll need

4 (14.5 oz) cans green beans (French-cut style), drained
2 (10 oz) cans cream of mushroom soup
3/4 cup unsweetened almond milk (substitute regular milk or half-and-half)
1/8 teaspoon ground black pepper
1/8 teaspoon red pepper flakes (optional, for a little heat)
6 oz french fried onions (regular or gluten-free), divided

Ingredient notes and substitutions:

French-cut canned beans keep the classic texture; if using fresh, see the FAQ for timing.
Almond milk makes the dish lighter and dairy-free; whole milk or evaporated milk gives a richer finish.
Use gluten-free fried onions to keep the dish gluten-free. If you want extra mushroom flavor, stir in 1/2 cup sautéed sliced mushrooms before cooking.

Directions to follow

Drain all four cans of green beans and add them to the crock pot.
Spoon in both cans of cream of mushroom soup.
Pour 3/4 cup unsweetened almond milk over the beans and soup.
Add 1/8 teaspoon ground black pepper and 1/8 teaspoon red pepper flakes if you like a touch of heat.
Stir in 1/2 cup of the french fried onions so some crunch is inside the casserole.
Secure the lid and set the slow cooker to HIGH. Cook 2–3 hours.
After cooking, switch the crock pot to the warm setting to keep it at serving temperature.
When you’re ready to serve, sprinkle the remaining french fried onions over the top and enjoy.

Quick timing tips: cooking on HIGH for 2–3 hours gives tender beans. If you prefer low-and-slow, cook on LOW for 4–6 hours instead.

Best ways to enjoy it

This casserole is a classic holiday staple but also fits Thanksgiving potlucks, weeknight dinners, and Sunday roasts. Pairing ideas:

Serve with roast turkey, baked ham, or a simple herb-roasted chicken. (If you like slow-cooker chicken mains, you might enjoy pairing this with a crowd-pleasing crockpot chicken recipe I use.)
Add a starch: mashed potatoes, roasted sweet potatoes, or buttery dinner rolls.
For plating: spoon into a shallow serving dish, top with crisp onions, and sprinkle fresh parsley for color. Transfer to an oven-safe dish and broil 1–2 minutes if you want extra-toasty topping — just don’t broil the crock pot insert unless it’s broiler-safe.
For a potluck, keep it warm in the crock pot on low or the “warm” setting until serving.

Storage and reheating tips

Refrigeration: Cool to room temperature within 2 hours, then store in an airtight container. Keeps 3–4 days in the fridge.
Freezing: Freeze the casserole base (without the fried onions) in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating. Add fresh fried onions after reheating.
Reheating: Reheat gently in a 350°F oven (cover) until warmed through, or microwave individual portions. Stir occasionally for even heating. If the casserole seems thin after reheating, simmer briefly on the stovetop to reduce, or stir in a tablespoon of instant mashed potato flakes to thicken.
Safety: Always reheat until steaming hot (165°F internal temperature) and discard leftovers left out more than 2 hours.

Helpful cooking tips

Taste before seasoning: canned soups can be salty. Add extra salt only if needed.
Keep some onions back: adding all the fried onions while cooking makes them soggy. Reserve half to finish for that signature crunch.
Avoid overcooking: too long on high can make beans mushy. If you’re unsure, check at the 2-hour mark.
Make it ahead: assemble the base in the slow cooker insert, refrigerate (covered) overnight, then cook the next day. Add reserved onions just before serving.
For a tidier presentation: transfer the cooked casserole to an oven-safe dish and top with onions. Broil briefly to brown the topping.

(If you want a heartier, one-pot main, try this crockpot hamburger potato casserole as another family-friendly crock-pot idea.)

Creative twists

Bacon and cheddar: stir in 1 cup shredded cheddar and top with crisp bacon bits and onions.
Mushroom-forward: fold in sauteed cremini mushrooms for an earthier flavor.
Vegan version: use a dairy-free cream-of-mushroom alternative (or make a cashew-mushroom sauce) and dairy-free fried onions.
Fresh green beans: blanch 1 1/2 pounds fresh beans for 3 minutes, shock in ice water, then add to slow cooker and cook on LOW 3–4 hours.
Nutty crunch: swap half the French-fried onions for toasted sliced almonds for a different texture.

Your questions answered

Q: Can I use fresh green beans instead of canned?
A: Yes. Trim and blanch 1½–2 pounds of fresh green beans for 2–3 minutes, shock in ice water, then add to the slow cooker. Cook on LOW for 3–4 hours or until tender. Fresh beans keep a firmer bite and brighter color.

Q: Is this recipe gluten-free?
A: The base ingredients (canned green beans, cream of mushroom soup, milk) may be gluten-free depending on brands. Use labelled gluten-free cream of mushroom soup and gluten-free fried onions to make the dish gluten-free. Always check labels.

Q: Can I make this ahead for Thanksgiving?
A: Yes — assemble the base, refrigerate overnight, then cook the next day. Add the reserved fried onions just before serving so they stay crunchy.

Q: What if I don’t have almond milk?
A: Regular milk, half-and-half, or evaporated milk all work. Almond milk simply lightens the dish. Choose based on desired richness.

Q: Can I reheat this in the crock pot?
A: Yes. For leftovers, reheat on LOW until warmed through. Add fresh fried onions after reheating for best texture.

Conclusion

If you want a classic side with minimal hands-on time, this Crock Pot green bean casserole is an easy, crowd-pleasing pick — perfect for holidays or any meal where you’d rather be social than stuck at the oven. For another slow-cooker take on the holiday classic, see Crockpot Green Bean Casserole: A Holiday Favorite. If you’d like additional slow-cooker ideas and variations, check out Slow Cooker Green Bean Casserole – The Magical Slow Cooker.