Slow Cooker Green Bean Casserole With Canned Beans

This Slow Cooker Green Bean Casserole is a must-have for Thanksgiving and Christmas. It has all the classic flavor you love, made even easier in the slow cooker for a hands-off holiday side.

Looking for other easy holiday side dishes? Try Ruth’s Chris Sweet Potato Casserole, Roasted Baby Potatoes and the classic Sweet Potato Casserole With Marshmallow too!

this recipe!

Green Bean Casserole with Canned Green Beans

There are so many versions of green bean casserole. We switch between Paula Deen’s Green Bean Casserole, Sour Cream Green Bean Casserole and Campbell’s Green Bean Casserole.

This easy slow cooker version is terrific because it won’t take up valuable space in the oven for a busy holiday and it can be prepped quickly and left to cook.

Ingredients for Classic Green Bean Casserole

8 (15oz) Cans Green Beans, drained

2 (10oz) Cans Cream of Mushroom Soup

½ Cup Evaporated Milk

1 teaspoon Worcestershire Sauce

½ Yellow Onion, diced (or grated)

½ teaspoon Black Pepper

1 teaspoon Cajun seasoning

½ Cup Cheddar Cheese, grated

1 Cup Crispy Fried Onions

How to Make Slow Cooker Green Bean Casserole

STEP ONE – Add the soup, evaporated milk, Worcestershire sauce, onions, pepper and Cajun seasoning to a large mixing bowl and mix together with a whisk.

STEP TWO – Fold in the drained green beans.

STEP THREE – Pour this mixture into a 7 quart slow cooker and smooth down top to be even.

STEP FOUR – Sprinkle the cheese over the top evenly.

STEP FIVE – Sprinkle fried onions over the cheese.

STEP SIX – Use a piece of paper towel (or a kitchen towel) to cover the top then lay the slow cooker lid on top of that.

STEP SEVEN – Cook on low for 3 hours, or on high for 1-½ hours. Serve & enjoy!

Storage Instructions

Once the green bean casserole has cooled completely, store in the refrigerator in an airtight container for up to 4 days.