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Green Bean Casserole

(14 Votes)
2 Hr 30 Min

Imagine saving oven space during the holidays, and still being able to make a homemade classic veggie go-along. Our slow-cooker version of the famous Green Bean Casserole everyone loves, will save the day, making you make you a holiday hero!

What You'll Need

  • 2 (14.5-ounce) cans cut green beans, drained
  • 1 (10-3/4-ounce) can cream of mushroom soup, undiluted
  • 1 (8-ounce) package shredded Cheddar cheese
  • 2 (4.5-ounce) jars sliced mushrooms, drained
  • 1 cup milk
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon black pepper
  • 1 (6-ounce) can French-fried onion rings, divided

What to Do

  1. In a large bowl, combine all ingredients except onion rings; stir in half the onion rings. Spoon casserole mixture into a  2- to 3-quart slow cooker that has been coated with cooking spray.
  2. Cover and cook on LOW setting 2 hours.
  3. Sprinkle remaining onion rings over top of casserole. Cover and cook on LOW setting 30 more minutes.



Nutritional InformationShow More

Servings Per Recipe: 8

  • Amount Per Serving % Daily Value *
  • Calories 332
  • Calories from Fat 209
  • Total Fat 23g 36 %
  • Saturated Fat 12g 58 %
  • Trans Fat 0.0g 0 %
  • Protein 10g 21 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 32mg 11 %
  • Sodium 1,032mg 43 %
  • Total Carbohydrates 20g 7 %
  • Dietary Fiber 3.3g 13 %
  • Sugars 4.5g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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This is the first Green Bean Casserole I have ever made, it was delicious I did not change one thing. And, to be able to cook in a slow cooker while I prepared other things was great!

I've always made the 'traditional' "Green Bean Casserole" (like the ones from "Campbell's Soups", & also from "French's FF Onions". They were the old 'stand-by' back in the day, and are still very popular. To that old recipe I always added a small can of sliced mushroom stems & pieces. The addition of cheese to this (already) delicious sounding casserole sounds even tastier to me, so I'll make it this way next time. Boy, some folks are now changing, & totally killing an old iconic recipe with their 'don't likes', and their (imagined) allergies! Who cares?....Move on!! They should just move on to another website! My son is a Chef in a very exclusive restaurant, and they all laugh at those idiots who come in with 'so-called allergies' & 'sensitivities' to gluten, etc! It's all in their heads! Who ever heard of all this stuff several years ago? It seems to be a new trend, lately. We all managed to grow up, and we didn't die from any food allergies. It's all for attention! If it didn't kill them years ago, why woiuld it kill them now? I'm usually a very tolerent individual, but I have no tolerance for stupidity....or for the idiots who are seeking attention. Like it or not, this is my opinion!

I am allergic to mushrooms too so I use cream of celery. Even my husband who is a mushroom lover likes it this way.

I don't like mushrooms or green beans, so I substitute wax beans and cream of celery, delish.

I've always used Cream Of Chicken as I've never liked Mushrooms in anything lol and yes it's delish. My family and friends ask for my Green Bean Casserole every holiday whether I'm hosting or not !! I also add a couple drops of Tabasco Sauce (depending how much you're making). I only use Tabasco Sauce. To me it's the only hot sauce that taste good and believe me,I've tried probably more than

There are a zillion hot sauces available out there these days, and Tabasco is probably the 800-lb gorilla in the room. But to my only semi-sophisticated taste buds, Frank's Original is the hands-down winner. To me, Tabasco is all heat and little flavor, while Frank's still has plenty of heat but much more pepper flavor. Frank's is also the base for the original Buffalo sauce, as well as being ranked the #1 hot sauce by Cooks Illustrated. Another excellent item is the Original Ass-Kicking Hot Sauce...Heat, with a lot of pepper flavor! Steer clear of Dave's Insanity Sauce, though. As they say, different strokes... :) All of these plus several others have a place in my cupboard.

Try adding a touch of tarragon to this classic recipe. It complements the beans nicely and everyone will wonder why yours is soooo much better than when they make it :)

Half Pint, you posed a good question; I've never substituted cream of chicken soup for the mushroom soup, but since you can't have mushrooms, why not try the cream of chicken? Thats the way new recipes are made. (Experiment). Sincerely, 'little ole' Ohio cook'

Sounds wonderful; never did this in a 'slow-cooker,' but I'll give it a try. Thanks "Mr Foods Team," always on your toes ;-) !!! To help (Half Pint) if I may, a suggestion: Since your allergic to mushrooms, substitute with canned [Artichoke] sliced up. They have (Vitamin A, C, Calcium, and Iron ....... good for you!!! (OR) use [Water Chestnuts], they have (Vitamin C, and Iron. Hope this helps you. Another tasty bit of advise; add a little cooked, crisp, crumbled bacon! I usually hear, .... ummmmmm! Enjoy! 'little ole' Ohio cook'

ohhh artichokes, I didn't even think of those, thank you so much for the suggestion!!! Wonder if I can use cream of chicken for the mushroom? Anyone ever try that? I'm such a non chef any and all help is greatly appreciated<3

Can something else be used in place of mushrooms as I am allergic to them...thanks for any help I can get.

Yep, cream of celery.

Oh I forgot to add, you can use chopped celery, and/or onions.

cheese sounds like good twist , please add 4 or 5 shakes of hot sauce. great use of slow cooker


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