Green bean casserole has been a classic Holiday side dish since the 1950s. It was created in Campbell’s Test Kitchen, and was originally meant to be a regular side dish! It became popular as a Thanksgiving side dish in the 1960s when Campbell’s put the recipe on the Cream of Mushroom soup can label. Check out 10 Things You Didn’t Know About Green Bean Casserole for more fun facts.
This Slow Cooker Green Bean Casserole recipe mixes things up a bit — using French-style green beans, Cream of Chicken soup, heavy cream and Parmesan cheese. It’s super simple: just place ingredients in a slow cooker and cook on low for 5-6 hours. For Holiday meals, this frees up your time (and oven) for other dishes!
Who says you can’t enjoy Green Bean Casserole all year round (as Campbell’s intended)? Here are a few ideas for serving this dish beyond Thanksgiving:
- Weeknight dinners: Green Bean Casserole is a quick and easy side dish to make on busy weeknights. Try it with Cheese Stuffed Beef Rolls, Monterey Chicken or Maple Glazed Pork Chops for a complete meal.
- Potlucks and parties: Green Bean Casserole is a crowd-pleasing dish that is perfect for potlucks and parties.
- Other holidays: Enjoy Slow Cooker Green Bean Casserole on Christmas, Easter, and other celebrations.
No matter what the occasion, this Slow Cooker Green Bean Casserole is a delicious and versatile side dish that everyone is sure to enjoy!
Slow Cooker Green Bean Casserole
- 2 14.5 oz cans French style green beans
- 1 10.75 oz cans Cream of Chicken soup
- 1 10.5 oz can Cream of Mushroom soup
- ¼ cup heavy cream
- ½ cup Parmesan cheese, grated
- 1 tbsp soy sauce
- ½ tbsp ground black pepper
- 1 6 oz can fried onions, divided
- Combine all ingredients except half of the onions in a slow cooker.
- Cover and cook on Low for 5-6 hours. Top with remaining fried onions to serve.