A slow-cooker green bean casserole makes the most of the kitchen’s property by freeing up the oven and still producing a velvety, deeply reassuring meal. This slow-cooker green bean casserole is a fantastic addition to holiday menus, however it’s simple enough to make for a weeknight side meal.

A Crockpot green bean casserole is a bit different from your standard casserole. In location of cans of mushroom soup, we utilize rattled Alfredo sauce for the very same decadent mouthfeel but with a more elevated taste. Water chestnuts and mushrooms offer a yin-yang of textures: toothsome, a bit crunchy, and a nice contrast to the creamy sauce. You’ll still discover the traditional casserole toppers– French fried onions– because they’re quite merely a requirement. To up the crunch factor (and, of course, make this meal more Southern), we’ve added some sliced pecans.

Discover how to make this slow-cooker green bean casserole, and if you attempt it, make certain to leave us a recipe review so we’ll know how well you enjoyed it.
The Slow Cooker Is the Perfect Way To Make This Creamy Casserole
Green bean casseroles fill an unique place in the vacation meal strategy variety. It’s both a vegetable side meal (needed to balance out all those cakes and pies) and a rich, tacky casserole (thanks to velvety sauces and loads of cheese). Not just does this slow-cooker green bean casserole examine all the boxes for the basic dish– creamy, soothing, and fresh– however also it’s made in a sluggish cooker or Crockpot, conserving your oven for other tasks.

The low and sluggish heat is the perfect method to cook green beans. It warms them carefully till tender but does not overcook them and leave them mushy or stringy. And because the beans are cooking in the abundant cream sauce, they soak up just enough taste to taste extra rich and velvety, not watered out and bland.
Ingredients for Slow-Cooker Green Bean Casserole
A timeless casserole like thi sone needs just a handful of quickly accessible ingredients.
Green beans: This Crockpot green bean casserole calls for frozen green beans. They hold their texture and snap much better than canned green beans. You do not require to thaw them before making the meal.
Alfredo sauce: Instead of cream of mushroom soup, we’re calling on rattled Alfredo sauce for the creamy aspect you understand and anticipate in a green bean casserole. Alfredo sauce is generally made with Parmesan cheese, milk, butter, and salt and pepper, which keeps the tastes in this casserole easy and gratifying. You’ll add more Parm later on to amp up that tacky flavor.
Mushrooms: If you like the umami that cream of mushroom soup provides most green bean casseroles, you’ll be thankful to see mushrooms in this slow-cooker version, too. We require jarred mushrooms in this recipe, but fresh mushrooms will still turn tender and delicate and add a tip of earthiness to the last dish’s flavor.
Water chestnuts: This ingredient is optional, but once you try it, you’ll comprehend why it’s common in most traditional green bean casseroles. Water chestnuts, as the name may imply, are water veggies that are a bit sweet and nutty. They’re really valued for their crunch element.
French fried onions: No green bean casserole is complete without French fried onions, and we undoubtedly didn’t skip them in our dish. We doubled up the amount and put some in the green bean mix while is cooks and some on top for both a gorgeous discussion and a good crispness.
Parmesan cheese: Echoing the flavors of the Alfredo sauce, this recipe calls for Parmesan cheese. If you can, spend lavishly for the block and grate your own. Bagged Parm is often coated in an anti-caking powder that keeps it from melting magnificently.
Pecans: For extra crunch (and a Southern touch), we’re adding pecans to this green bean casserole. They’ll get toasted at the end with the second half of French fried onions so they’re aromatic and flavorful right before serving.
How To Make Slow-Cooker Green Bean Casserole
This recipe is made in a four-quart sluggish cooker. You might double it and make it in a larger eight-quarter Crockpot if you have one:

Step 1: Combine ingredients: Spray the sluggish cooker’s insert with cooking spray. Then, in a large bowl, combine the frozen green beans, Alfredo sauce, diced water chestnuts, mushrooms, Parmesan cheese, pepper, and half of the French fried onions. Spoon the green bean mix into the greased slow-cooker insert.
Action 2: Cook on low: Set a timer for 4 hours and 30 minutes, and prepare the green bean mix on low. Resist the urge to eliminate the cover while the casserole cooks. Every time you do, it takes the home appliance a significant amount of time to get back as much as cooking temperature. Browse the cover, and after 4 hours, begin checking for signs of bubbles. As soon as the casserole is bubbling, it’s almost finished.
Step 3: Toast the garnishes: Add pecans and remaining French fried onions to a medium skillet, and heat gradually over medium-low heat. Stir every few seconds, and cook for 1 to 2 minutes or until the pecans and French fried onions are toasted. They will likewise start to release odors and end up being aromatic as they heat and toast.
Step 4: Top the casserole: Once the toppings are completely toasted, you can sprinkle them on the green beans. Or, if you’re preparing to serve the casserole, spoon the beans into a serving meal, and then spray on the French fried onions and pecans.
The Length Of Time Does Slow-Cooker Green Bean Casserole Cook?
If you’re preparing on low, plan for 4 1/2 hours cook time. You can bump the temp up to high for an hour to slash off a few of the cook time, however look for indications of burning, and turn it back to low after an hour.

If you like the look of this green bean casserole however require it cooked quicker, attempt this Old-School School Green Bean Casserole.

Can You Make Green Bean Casserole Early and Reheat It?
Definitely, you can prepare a green bean casserole two to three days before you prepare to serve it. Heat it slowly in the oven to get it prepared to serve. Save the final layer of pecans and French fried onions up until it’s almost time to consume.

You can mix together all the components for this green bean casserole, and save them in an airtight container or the sluggish cooker crock (covered with plastic wrap) up to 2 days in the refrigerator. When you’re prepared to cook the casserole, put all of the green beans in the slow-cooker crock, and prepare it.