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Green bean casserole with cream of mushroom soup, green beans, melted Parmesan and French fried onions.

Crockpot Green Bean Casserole with Parmesan

Crockpot green bean casserole layers cream of mushroom soup, sour cream, Parmesan and green beans, then slow cooks 3 hours for 10 servings.
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 240
Ingredients Method

Ingredients
  

  • 58 oz green beans 1644 g; fresh cut or French style, drained (4 cans); if using frozen, thaw first
  • 21 oz condensed cream of mushroom soup 595 g; (2 cans); cream of chicken soup also works
  • ¾ cup milk 180 mL; use heavy cream or half-and-half for a richer casserole
  • ¼ cup sour cream 60 g
  • ½ tsp garlic powder
  • ½ tsp kosher salt
  • ½ tsp ground black pepper
  • ½ cup freshly shredded Parmesan cheese 50 g
  • 6 oz French fried onions 170 g; divided (1 container)

Method
 

  1. Into the crockpot's bottom, place the cream of mushroom soup, milk, sour cream, seasonings, and shredded cheese. With a wooden spoon or spatula, stir everything until thoroughly blended.
  2. Stir Dump in the green beans and half of the French fried onions, stir until just mixed.
  3. Cook Cover and cook on low for 2-3 hours.
  4. Serve Stir well and pour the remaining French fried onions on top of the casserole. Serve warm, enjoy!