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Use your slow cooker to make the Best Crock Pot Cheesy Green Beans

When you have so much food to bake during the holidays in the oven, do not forget about your crockpot.  This Crock Pot Cheesy Green Bean casserole cooks perfectly in a slow cooker.  Once it gets done, just turn the crockpot to warm.  The Crock Pot will keep it hot.  You will not have to reheat Crock Pot Cheesy Green Bean just before serving them.



My family just loves Green Beans especially a Green Bean Casserole during the holidays.  I made the Campbell’s recipe for green bean casserole for years.  One day, I decided to change it up.  I not only added lots of cheese, but I made the green beans in my crock pot.  The cheese makes the green beans creamy and delicious. 

You can make these Green Beans in the oven.  

Use a 9 x 13 baking dish and bake it about 30 minutes until it is bubbly around the edges.

Cheesy Green Bean Casserole Tip:

  • As the green beans cool, they will thicken up.  These green bean casserole pictures were taken while hot.

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3 from 2 votes

Crock-Pot Cheesy Green Beans-Recipe

This Crock Pot Cheesy Green Bean casserole cooks perfectly in a slow cooker. Once it gets done, turn the crockpot to warm. The Crock-Pot will keep it hot. You will not have to reheat Crock Pot Cheesy Green Bean just before serving them.
Course: Side Dish, vegetable
Cuisine: American
Keyword: cheesy green beans, Easter, easy recipes, green beans, holiday side dishes, side dishes, Southern green beans
Servings: 8
Calories: 150kcal
Author: Diane @recipesforourdailybread


  • 1 10 3/4 ounce can Cream of Mushroom Soup
  • 3/4 cup milk
  • 1/2 tsp black pepper I also add 1/4 tsp seasoned salt and 1/4 tsp granulated garlic
  • 2 teaspoons Worcestershire
  • 2 cans green beans 14 1/2 ounce cans green beans, drained OR 2 (9 ounces) pack frozen cut green beans, thawed
  • 2 cups cheddar cheese shredded
  • 6 ounce French's French Fried Onions 1 cup to mix inside the recipe and the rest to top the green bean casserole


  • Mix soup, milk, 1 cup French's onions, pepper, seasoned salt, garlic, 1 cup cheese, and drained green beans.
  • Spray the crock-pot with a cooking spray and add the green bean mixture.
  • Top with the remaining cup of cheese.
  • Cook on low about 3 hours or on high 2 hours.
  • Once it is heated thoroughly and BUBBLING, turn the crock-pot to warm until ready to serve. The green beans will thicken up as they cool.
  • About eight servings in this recipe.
  • I used a 5-quart crock-pot. I had plenty of room to double or triple this recipe.


Calories: 150kcal | Carbohydrates: 6g | Protein: 9g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 32mg | Sodium: 205mg | Potassium: 208mg | Fiber: 2g | Sugar: 4g | Vitamin A: 770IU | Vitamin C: 8.2mg | Calcium: 255mg | Iron: 1mg

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  1. hmm. cheesy green beans. everything about it sounds right up my alley but I’ve never heard of putting cheese to green beans. that’s actually saying a lot since i grew up in the rural Midwest and the number one party/potluck dish usually tends to be green bean casserole. of course everyone always has their own little tweaks and additions so I’m genuinely surprised that I’ve never encountered this variety. well i guess I’ve found my next contribution to our holiday gathering. Thanks for the unique post. i look forward to trying it soon!

    • Gwen,

      Thank you for stopping by to check out my slow cooker cheesy green beans. I truly appreciate you taking time to leave me a comment. I hope you get a chance to try these green beans. They really are terrific.

      Many blessings,
      Diane Roark

  2. I am always looking for Crock Pot recipes. They free up oven space and are wonderful during the summer months when I avoid turning on my oven. I am a recent subscriber (this week) and I’m looking forward to pinning more fantastic recipes. I do believe my next appliance purchase will be a more modern Crock Pot. The one I currently use was free (hostess gift for a Tupperware Party) and I have been using it since 1983!. It has a removable crock which is great, but I want one that has the locking handles.

  3. Diane, this post was by far the most popular on our last blog hop. Everyone needs more oven space when making holiday meals and YOU solved the problem!
    You’re featured as Most Viewed this coming week:)

  4. In your Green Bean cassarole recipe (and other slow cooker recipes) you mention turning the cooker to “Warm” after a certain time. My cooker doesn’t have a “Warm” setting, just “High” and “Low”. I’m guessing just leaving it on “Low” won’t do too much damage in a few hours.

    • Bob,

      One of my slow cookers do not have a warm setting either. I like to kept my food warm, but I cannot do it in the slow cooker without the setting. It burns or dries out the food every time.

      I truly appreciate you stopping by and leaving me a comment.
      Blessings Always,
      Diane Roark

  5. In your ingredients you list 2 cups of cheese, but in your recipe, you list adding 1 cup. When do you add the second cup of cheese?

    • Carole,

      I add all the ingredients to the crock-pot after I spray it will a cooking spray. Then, top everything with the second cup of shredded cheese. Thank you so much for visiting my blog. I truly appreciate you support and hope you enjoy this Slow Cooker Cheesy Green Bean Casserole.

      Diane Roark

  6. In my family recipe I use Cheddar Cheese Soup instead of Mushroom Soup. Do you think I can use it in your crockpot version?

    • Linda,

      I am sure you could use the cheddar cheese soup in these green beans. I add a lot of cheese in these Cheesy Green Beans, so I am not sure you would need the extra cheese.
      Blessings and have a great Easter,
      Diane Roark

  7. I might be making this for a National Guard Christmas party on Sunday. I need to make enough for 15 people. Could I cook make this on Saturday night, put it in the refrigerator and then have my boyfriend heat it up before the party on Sunday in the crockpot?

    • Stephanie,

      I would not put the onion rings and cheese on the top until you reheat it. It might be better to turn the crock pot on Sunday morning before your leave. After it finishes cooking and it is bubbling around the edges, have your boy friend turn the crock pot to warm. The green beans will thicken up as they cool.

      I hope this helps. Blessings and thank you for serving our Couuntry!!!!!!!!!!!
      Diane Roark

  8. Can I substitute cream of chicken or celery for the cream of mushroom? I know traditionally its made that way but I dont like mushrooms and literally pick out the pieces of mushrooms.

    • Bobbi,
      YES, you can use cream of chicken or celery. I have doubled the green bean casserole and used a can of cream of mushroom and a can of cream of celery. If you are doubling this recipe try 1 can of cream of chicken and 1 can of cream of celery. If you do not double the recipe, just try 1 can of cream of chicken.
      I think since you do not like cream of mushroom soup you will probably like it so much better this way.
      Also, if you have an immersion blender try blended the cream of mushroom soup up really well.

      Thank you so much for your great question. I really appreciate you stopping by. I am adding 14 of my favorite Thanksgiving desserts tomorrow. I hope you will stop by and check them out.

      I am a Southern Food & Travel blogger & a Christian. I blog about RECIPES, RESTAURANT REVIEWS, FAITH, FAMILY, TRAVEL EXPERIENCES & GIVEAWAYS. I would love for you to follow my blog by entering your e-mail on the top right hand corner of my homepage.

      Blessings and have a great week!
      Diane Roark

    • Justine,

      This Cheesy Green Bean Casserole is really good. I hope you enjoy it. It serves 8 people but I have doubled it. The crock-pot will hold it but you will have to increase the time. It is ready when the edges start bubbling.

      I hope this helps!
      Blessings and let me know how it turns out. Have a great Thanksgiving!!
      Diane Roark

  9. How do you think this would be if I used fresh green beans, instead of canned or frozen? Canned beans seem too… limp… to me and I’m worried that the frozen ones will make the sauce too watery…

    • Angela, This recipe would be wonderful with fresh green beans. That is how I normally prepare them. I use fresh green beans whenever I can but in a hurry the canned green beans turned out good also. Thank you for stopping by Recipes For Our Daily Bread. I love reading comments! Blessings, Diane Roark


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