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Crockpot Green Bean Casserole

Crockpot green bean casserole cooks low and slow in a 6-quart slow cooker until hot and bubbling around the edges. French-fried onions added just before serving give the creamy green beans a crisp topping.
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Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the casserole
  • 4 can (14.5 oz) green beans cut, drained
  • 2 can (10.5 oz) condensed cream of mushroom soup
  • 0.5 cup milk
  • 1 tsp soy sauce
  • 0.25 tsp black pepper
For the topping
  • 1.33 cup French-fried onions

Equipment

  • 1 6-quart slow cooker

Method
 

Cook the casserole
  1. Add the green beans, cream of mushroom soup, milk, soy sauce, and black pepper to a 6-quart slow cooker and stir until combined.
  2. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until hot throughout and bubbling around the edges.
Finish with the topping
  1. Uncover and scatter the French-fried onions over the casserole just before serving.

Notes

For the crispest topping, add the French-fried onions just before serving. Refrigerate leftovers for up to 3 to 4 days; freezing is not recommended because the texture can become watery. For a gluten-free version, use gluten-free cream of mushroom soup, soy sauce, and French-fried onions.