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Crockpot Green Bean Casserole with Crispy Fried Onions.
All homemade, no canned anything, and totally effortless! This cozy classic is made with fresh green beans and mushrooms slow-cooked in a creamy sauce—saving precious oven space and time. Topped with quick skillet-fried shallots (or onions) and crispy, garlicky crumbs, this casserole is a new holiday staple. Simple, comforting, and beyond delicious.
Can you believe this is my first ever green bean casserole? When it comes to Thanksgiving sides, my family likes to stick to the basics—mashed potatoes (always), lots of rolls, and salad. Everything else is optional!
I always include a sweet potato casserole and at least one vegetable dish, depending on the year’s menu. If my mom were cooking, she’d skip the extras altogether and just double up on the potatoes and desserts. We’ve honestly never had green bean casserole on our Thanksgiving table—not even once!
And for the longest time, I never felt inspired to make one either. The traditional version usually calls for canned soup, which isn’t really my thing. And with so many other yummy sides, I didn’t see the appeal.
But after chatting with friends and hearing how many love their Thanksgiving green bean casserole, I decided it was time to finally give it a try. And I’m so glad I did! This version is a little different—fresh, flavorful, and completely made from scratch. I tested it a bunch of times and even got feedback from friends and family. The final version is rich, creamy, crispy, and so comforting… everything you want in a Thanksgiving side, made easier in the crockpot!
Here are the details
Ingredients
- cream cheese
- heavy cream
- broth
- garlic powder
- onion powder
- fresh green beans – I use a pre-trimmed bag from the store (EASY)
- mushrooms
- salted butter
- shallots or onions – I love shallots
- panko
- corn flake crumbs
- smoked paprika
- cayenne pepper
Special Tools
For this casserole, you need a crockpot and a skillet. If you don’t own a crockpot, you can make this casserole on the stove by simmering the ingredients.
The Steps
Step 1: assemble the casserole
Add the cream cheese block to the bowl of your crockpot. Set the crockpot to high and let the cream cheese soften, then whisk until smooth and creamy. This quick step helps prevent any lumps in your sauce later on.
Now add all the remaining ingredients and give everything a gentle mix. You can cook on high if you’re short on time or go low and slow for a few hours. Either way works great!
Step 2: make the crispy topping
Next up—the topping! You can make this ahead of time or right before serving.
Instead of using store-bought fried onions (though they’ll totally work in a pinch), we’re making our own. Cook down thinly sliced shallots or onions until they’re caramelized and golden. Add butter and let it brown, then mix in the panko and crushed cornflakes. Season with smoked paprika, garlic powder, cayenne, salt, and pepper. The mix turns so crispy, buttery, and flavorful—it makes the casserole!
Step 3: finishing
Once the beans are tender, give the casserole a good stir, then top with your crispy onions. You can serve straight from the crockpot (so easy for the holidays!) or transfer to a pretty serving dish and spoon the topping over just before serving.
Either way, make sure to serve these warm—they’re best when that sauce is creamy and the topping is still crunchy!
To Bake Instead
If you’d rather bake this casserole, follow the recipe as written but use a Dutch oven or a skillet. First, melt the cream cheese, then add the remaining ingredients. Simmer everything on the stove over medium until the beans are tender, about 15 minutes. Then top with the crumbs and bake at 350°F for 15–20 minutes, until golden and bubbly.
Serve warm and enjoy!
Photo by Johnny Miller
Looking for other easy Thanksgiving sides?? Here are my favorites:
Cheesy Mashed Potato Casserole
Cheesy Scalloped Potatoes with Caramelized Onions
Make Ahead Roasted Garlic Mashed Potatoes
Crispy Parmesan Thyme Sweet Potato Stacks
Sweet Potato Casserole with Sweet ‘n’ Savory Bacon Pecans
Lastly, if you make this Crockpot Green Bean Casserole, be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you guys and always do my best to respond to every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Crockpot Green Bean Casserole
Ingredients
- 8 ounces cream cheese at room temperature
- 3/4 - 1 cup heavy cream
- 1/2 cup broth
- 1 tablespoons garlic powder
- 2 teaspoons onion powder
- salt and black pepper
- 4 cups fresh green beans, ends trimmed
- 2 cup sliced mushrooms
Crispy Fried Shallots
- 6 tablespoons salted butter
- 4 shallots or yellow onions, thinly sliced
- 1 cup Panko
- 1 cup crushed cornflake crumbs
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
Instructions
- 1. Drop the cream cheese into the bowl of your crockpot. Set it to high and let it warm, 5 minutes. Whisk the cream cheese until creamy. Add 1/2 cup of cream, the broth, garlic powder, onion powder, salt, and pepper. Stir in the green beans and mushrooms. Cover and cook on high for 2 hours or on low for 4-6 hours. 2. Before serving, make the topping. Melt 2 tablespoons of butter with the shallots/onions in a large skillet over medium-high heat. Cook, stirring occasionally, until golden, about 10 minutes. Add 4 more tablespoons of butter. Cook until the butter begins to brown, 2 to 3 minutes. Remove from heat and stir in the panko, corn flakes, paprika, garlic powder, and cayenne. Season with salt and pepper. 3. Stir the green beans, adding additional cream, if desired. Season with salt and pepper. Top with fried crumbs. Serve warm! Optional: You can transfer the green beans to a serving dish, then add the crumbs. Serve warm!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Do you think it could be made without mushrooms, or something else substituted instead? Or wouldn’t advise that?
Hi Molly,
You could skip the mushrooms, that would be okay for you to do:) I hope you love this dish, please let me know if you have any other questions!
Looking to make this for an end-of-season sports banquet (Cozy Comfort Food Potluck). Can this be made ahead?
Hey Kelly,
You bet! This is a great recipe to make ahead. You can transfer to a baking dish and reheat in the oven. Please let me know if you have any other questions!