Crock Pot Green Bean Casserole
Make this creamy, cheesy Crockpot Green Bean Casserole for your next holiday or weeknight dinner. It’s a fail-proof, easy-to-make, crowd-pleasing side dish full of cheesy flavor.
Servings: 10 people
Calories: 134kcal
Cost: $13.51
Equipment
- mixing bowls
- mixing spoon
- Measuring cups and spoons
- slow cooker
Ingredients
- 4 14.5 oz cans whole green beans drained
- 3 10.5 oz cans of cream of mushroom soup
- 1 cup whole milk
- 2 cups parmesan cheese shredded
- 1 whole jar of French’s crispy fried onions
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- In a medium bowl, add in the mushroom soup, whole milk, salt, and pepper, and mix until combined.
- In a large bowl, add the green beans, 1½ cups parmesan cheese, and all but ½ cup of the fried onions and toss until combined.
- Pour the soup mixture over the green beans and toss until combined.
- Pour the mixture into the crockpot and set it on low for 2 hours.
- When finished, top with the remaining onions and cheese.
- Serve and Enjoy!
Notes
Storage Tips
STORAGE: Store leftovers in an airtight container in the fridge for up to 4 days. FREEZE: You can freeze the cooked casserole, but the onions will lose their crispiness, so it is best to freeze it uncooked. Do this by mixing everything except the fried onions and pouring the mixture into a freezer-safe dish. Freeze for up to 3 months. Thaw overnight, then mix in the onions and cheese before cooking.Nutrition
Serving: 0.75cup | Calories: 134kcal | Carbohydrates: 8g | Protein: 11g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Cholesterol: 18mg | Sodium: 838mg | Potassium: 217mg | Fiber: 2g | Sugar: 3g | Vitamin A: 559IU | Vitamin C: 6mg | Calcium: 289mg | Iron: 1mg