Photo Credit: Drizzle Me Skinny.
You won’t want to miss out on this mouth-watering, WW-friendly Green Bean Casserole that’s just 2 points per serving and made effortlessly in your crockpot! This dish takes the classic casserole up a notch with fresh green beans and homemade crispy onions, adding extra flavor and texture. But don’t worry—it still has that nostalgic, creamy taste from traditional cream of mushroom soup, making it a crowd-pleaser for gatherings and holiday meals alike. With a satisfying mix of tender veggies, creamy sauce, and a crunchy topping, it’s the perfect vegetarian-friendly side for any meal. Looking for main dishes to pair it with? Check out my dinner recipe collection for some delicious options!
Get the recipe here: Slow Cooker Green Bean Casserole
Ingredients in Slow Cooker Green Bean Casserole
Photo Credit: Drizzle Me Skinny.
For this lighter green bean casserole, you’ll need 24 oz of fresh green beans and two cans (10.5 oz each) of 98% fat-free cream of mushroom soup, combined with ⅔ cup of fat-free milk and salt and pepper to taste. Add a thinly sliced medium or large yellow onion, along with one egg, ¼ cup all-purpose flour, and garlic powder to taste for extra seasoning.
Prepare Green Beans and Filling
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Trim the green beans and blanch them in boiling water for 2-4 minutes, then transfer them to an ice bath to cool. In a mixing bowl, combine the blanched green beans, milk, and soup for the casserole filling.
Make Crispy Onions
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Toss sliced onions with egg and flour to coat, then bake in a 400°F oven for 15 minutes. Stir, then return to the oven for another 10-15 minutes until crispy and golden brown. Season with garlic powder to taste.
Slow Cook and Serve
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Transfer the prepared filling to the slow cooker, cooking on low for 2 hours and stirring halfway through. Raise the heat to high and cook for an additional 30-60 minutes, until the green beans are tender and the mixture is bubbling. Turn off the heat and let the casserole rest for 15 minutes to thicken, then sprinkle with crispy onions and serve warm.
Variations and Substitutions
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Customize this casserole with a few easy swaps! For a shortcut, swap homemade crispy onions with a 6 oz package of canned crispy fried onions. If fresh green beans aren’t on hand, try 4 cans of drained green beans for convenience. Want extra flavor? Stir chopped onions or fresh mushrooms into the filling. As for milk, any variety works—unsweetened almond milk keeps it light, blending in seamlessly without an almond aftertaste.
Tips and Tricks for Making Slow Cooker Green Bean Casserole
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To achieve the best Slow Cooker Green Bean Casserole, stir the casserole every hour for even cooking, and flip the insert if your crockpot has hot spots. Store leftovers in an airtight container in the fridge, and for crispy onions, reheat in the oven. Don’t worry if the sauce seems runny after cooking; it will thicken as it rests. Since slow cookers vary, check the tenderness of the green beans by pricking them with a fork to ensure they meet your preference before serving.
Get the recipe here: Slow Cooker Green Bean Casserole
