You won’t want to miss out on this delicious, WW-friendly green bean casserole that is only 2 points per serving and effortlessly made in your crockpot. This casserole is a step above traditional green bean casserole since it uses fresh green beans and homemade crispy onions for the topping.
However, it has a nice balance of convenience and nostalgia since it still uses cream of mushroom soup in the filling, giving the casserole its recognizable and classic flavor. This recipe is perfect for gatherings and holidays; the creamy sauce, tender vegetables, and crunchy topping combine to make the perfect side dish for all sorts of entrees. It’s also naturally vegetarian, making it an inclusive choice for guests who don’t eat meat!
If you need some ideas on what to serve as a main dish with this side, you can always check out my dinner recipe collection! There are also other side dishes that pair with it in the side dish recipe collection, such as honey-roasted butternut squash or garlic breadsticks. Whatever you choose, you’ll certainly have a hearty and comforting dinner when this yummy green bean casserole is on your plate.
Why You Should Try This Recipe
- It’s low-point. This side dish is low in WW points, which can help keep you on track and stay within your points limit.
- It’s delicious and healthy. This recipe uses fresh green beans and onions rather than canned. The cream of mushroom soup in the sauce is canned, but it is 98% fat-free.
- The recipe is adjustable. You can easily double this recipe if you need to cook for a larger crowd, as long as you account for a longer cooking time.
Recipe Overview
- Serving Size: 200g
- Number of Servings: 8
- Time to Cook: 3 hours
- WW Points Per Recipe: 2 WW points per serving, 15 points for the entire recipe (Click here to view the recipe in the WW app. WW login is required)
Ingredients in Slow Cooker Green Bean Casserole
- 24 oz Fresh green beans
- 2 cans (10.5 oz each) 98% fat-free cream of mushroom soup
- ⅔ cup Fat-free milk
- Salt and pepper, to taste
- 1 Med/large yellow onion, thinly sliced.
- 1 Egg
- ¼ cup All-purpose flour
- Garlic powder, to taste
Instructions for making Slow Cooker Green Bean Casserole
- As preparation, trim the green beans and blanch them in hot boiling water for 2-4 minutes. Transfer them to an ice bath to cool them down. For the filling, combine the green beans, milk, and soup.
2. To make the crispy onions, toss the sliced onions with the egg and flour to coat them. Bake them in a 400F oven for 15 minutes, then stir them. Return them to the oven for 10-15 minutes until crispy and dark golden brown. Sprinkle garlic powder over them to taste.
3. Transfer the filling mixture to the slow cooker and cook on low for two hours, stirring halfway through. Increase the heat to high and cook for 30-60 minutes longer, until the green beans are tender and the mixture is bubbly.
4. Turn off the heat and allow the casserole to rest for about 15 minutes to thicken. Sprinkle with crispy onions and serve.
Variations and Substitutions
- Canned Crispy Fried Onions: The pre-made crispy onions can be high in points, but you can certainly use them in place of the homemade ones in this recipe. I suggest using a 6 oz package.
- Green Bean Casserole with Canned Green Beans: For convenience, you can use drained green beans in place of fresh ones. I suggest about 4 cans.
- Other Mix-Ins: You can stir some onions into the filling, too, if you wish. Including fresh chopped mushrooms would also be delicious!
- Milk Type: Any kind of milk will work. I have also made this recipe with unsweetened almond milk, and it worked great. I couldn’t even notice the almond flavor.
Tips and Tricks for Making Slow Cooker Green Bean Casserole
- I highly recommend stirring the casserole every hour to promote even cooking. You can also carefully flip the insert if the crockpot has hot spots.
- How to store green bean casserole: If you have any leftovers, you can transfer them to an airtight container and keep them in the fridge. I suggest reheating it in the oven if you want the onions crispy!
- The sauce mixture might seem runny at first after cooking, but it has to rest for a little bit to thicken back up.
- Every slow cooker is different, and it might require a longer cooking time. Make sure to prick the green beans with a fork and ensure they are tender to your liking before removing them from the heat.
Related Recipes
Weight Watchers Friendly Green Bean Casserole
Chinese-Style Air Fryer Green Beans
Slow Cooker Green Bean Casserole
Ingredients
- 24 oz Fresh green beans
- 2 cans, 10.5 oz each 98% fat-free cream of mushroom soup
- ⅔ cup Fat-free milk
- Salt and pepper, to taste
- 1 Med/large yellow onion, thinly sliced.
- 1 Egg
- ¼ cup All-purpose flour
- Garlic powder, to taste
Instructions
- As preparation, trim the green beans and blanch them in hot boiling water for 2-4 minutes. Transfer them to an ice bath to cool them down.
- To make the crispy onions, toss the sliced onions with the egg, flour, and salt and pepper to coat them. Bake them in a 400F oven for 15 minutes, then stir them. Return them to the oven for 7-12 minutes or until they reach your desired crispiness. Sprinkle garlic powder over them to taste.
- For the filling, combine the green beans, milk, and soup. Transfer the mixture to the slow cooker and cook on low for two hours, stirring halfway through. Increase the heat to high and cook for 30-60 minutes longer, until the green beans are tender and the mixture is bubbly. Use a fork or try a green bean to test their tenderness, as cooking time can vary depending on your exact appliance.
- Adjust the seasonings as needed with salt and pepper. Turn off the heat and allow the casserole to rest for about 15 minutes to thicken. Sprinkle with crispy onions and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.