Crockpot Bacon Green Bean Casserole

Crockpot Bacon Green Bean Casserole is creamy, savory, and packed with smoky bacon and tender green beans. The crockpot does most of the work, so it is a great side dish when your oven is busy. You get the classic creamy casserole flavor with crispy fried onions on top and very little fuss.

Why I Love This Recipe

Green bean casserole has always been one of those side dishes that makes a meal feel a little more special. Adding bacon gives the familiar casserole a smoky, salty bite without making the recipe harder.

I also love making it in the crockpot when there is a lot going on in the kitchen. The oven stays open for the main dish, and the green beans can slowly cook while I work on everything else.

A few reasons this version stays in my recipe box:

• The prep is quick and simple.
• Bacon adds smoky flavor to every bite.
• The sauce stays creamy in the slow cooker.
• Canned green beans make the recipe easy and reliable.
• Crispy fried onions give it the crunch a good green bean casserole needs.
• It frees up valuable oven space during a big meal.

this recipe!

What You’ll Need

• 4 cans (14.5 ounces each) cut green beans, drained very well
• 2 cans (10.5 ounces each) condensed cream of mushroom soup
• 3/4 cup whole milk
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 8 slices bacon, cooked until crisp and diced
• 2 cups crispy fried onions, divided into 1 cup for the casserole and 1 cup for topping

Recipe at a Glance

• Servings: 8
• Prep Time: 15 minutes
• Cook Time: 2 1/2 to 3 hours on HIGH or 4 to 5 hours on LOW
• Total Time: About 2 hours 45 minutes to 5 hours 15 minutes
• Crockpot Size: 6-quart black oval crockpot

How to Make Crockpot Bacon Green Bean Casserole

Step 1: Cook and Dice the Bacon

Place 8 slices bacon in a large skillet over medium heat. Cook for about 8 to 10 minutes, turning as needed, until brown and crisp. Move the bacon to a paper-towel-lined plate. Once cool enough to handle, dice all 8 slices into small pieces. Set the diced bacon aside.

Step 2: Make the Creamy Sauce

In a large mixing bowl, add 2 cans (10.5 ounces each) condensed cream of mushroom soup, 3/4 cup whole milk, 1 tablespoon Worcestershire sauce, 1 teaspoon garlic powder, and 1/2 teaspoon black pepper. Whisk until the sauce is smooth and evenly mixed.

Step 3: Fill the Crockpot

Lightly grease the inside of a 6-quart black oval crockpot. Add 4 cans (14.5 ounces each) cut green beans, drained very well. Pour in all of the creamy mushroom sauce from Step 2. Add all 8 slices of cooked, crisp, diced bacon and 1 cup crispy fried onions. Stir gently until the green beans are evenly coated.

Step 4: Slow Cook the Casserole

Place the lid on the crockpot. Cook the casserole on HIGH for 2 1/2 to 3 hours or LOW for 4 to 5 hours. The casserole is ready when the green beans are hot throughout and the sauce is creamy and bubbling around the edges. Give it one gentle stir near the end if needed.

Step 5: Add the Crispy Topping and Serve

Turn the crockpot to WARM. Sprinkle the remaining 1 cup crispy fried onions evenly over the hot casserole. Leave the lid off for about 5 minutes so the onions stay crisp. Spoon the casserole into a round white serving bowl and serve warm.

Why This Recipe Works (Quick Science)

Condensed soup is thick because it contains starch. As the casserole heats, that starch helps the milk and soup form a creamy sauce instead of a thin one.

Draining the green beans well matters too. Canned green beans hold extra liquid. Too much of that liquid can water down the sauce.

Bacon brings both fat and browned flavor to the casserole. Cooking it until crisp first gives it a deeper flavor and keeps it from adding raw bacon grease to the sauce.

The fried onions inside the casserole soften and add savory onion flavor. Saving another cup for the very end gives you a crisp layer on top.

Pro Tips

• Drain those beans well. Let them sit in a colander for a few minutes. Extra water can make the casserole runny.
• Cook the bacon until crisp. Soft bacon becomes even softer in the crockpot.
• Keep the final onions separate. Add the last cup right before serving for the best crunch.
• Do not overcook it. The ingredients are already cooked, so the goal is to heat everything and blend the flavors.
• Use LOW when you have time. The slower setting gives you a little more room before the casserole becomes too soft.

Tools You’ll Need

• 6-quart black oval crockpot with lid
• Large skillet
• Metal tongs
• Paper towels
• Plate
• Knife
• Cutting board
• Can opener
• Colander
• Large mixing bowl
• Whisk
• Silicone spatula or large spoon
• Measuring cups
• Measuring spoons
• Round serving bowl

Substitutions and Variations

• Green beans: Use about 6 cups cooked fresh or thawed frozen green beans instead of canned. Fresh beans should be blanched until just tender first.
• Milk: 2% milk works if you do not have whole milk.
• Soup: Cream of chicken can replace cream of mushroom, but the flavor will change.
• Bacon: Turkey bacon can work. Cook it until crisp before adding it.
• Cheesy version: Stir in 1 cup shredded sharp cheddar before slow cooking.
• Extra mushroom flavor: Add 8 ounces sliced mushrooms that have been sautéed until their extra moisture cooks away.
• More onion flavor: Add 1/3 cup finely diced onion that has been sautéed until soft.

Make-Ahead Tips

Cook and dice the bacon up to 2 days ahead and refrigerate it in a sealed container.

You can also drain the green beans and mix the sauce the day before. Keep everything covered in the refrigerator. For the best texture, wait to combine everything in the crockpot until you are ready to cook it.

Keep both portions of crispy fried onions dry and at room temperature until needed.

Common Mistakes

• Not draining the green beans: This is one of the easiest ways to end up with watery casserole.
• Adding all the fried onions at the beginning: You will lose the crisp topping.
• Starting with raw bacon: Raw bacon releases a lot of grease. Cook it first.
• Cooking too long: Canned green beans are already tender. Very long cooking can make them mushy.
• Leaving the lid off during cooking: The crockpot needs trapped heat to work well. Keep it covered until the casserole is done.

What to Serve With Crockpot Bacon Green Bean Casserole

This creamy casserole works especially well with simple roasted or baked main dishes.

• Roast turkey
• Baked ham
• Roast chicken
• Pork tenderloin
• Meatloaf
• Mashed potatoes
• Dinner rolls
• Sweet potatoes
• Roasted carrots
• Simple garden salad

Macros Information

Approximate nutrition per serving, based on 8 servings:

• Calories: 300
• Protein: 9 g
• Carbohydrates: 27 g
• Fat: 18 g
• Fiber: 4 g
• Sugar: 6 g

These are estimates. Exact nutrition will change depending on the bacon, soup, milk, and fried onion brands you use.

Leftovers and Storage

Let leftovers cool, then place them in an airtight container. Refrigerate for up to 4 days.

Reheat single servings in the microwave until hot. For a larger amount, warm it in a covered baking dish at 350°F until heated through.

The fried onion topping will soften in the refrigerator. Add a small handful of fresh crispy fried onions after reheating if you want that crunch back.

Freezing is not my first choice for this casserole. The creamy sauce can change texture after thawing, and the green beans can become softer.

FAQ

Q: Can I use frozen green beans?

A: Yes. Thaw them first and drain away any extra water. Use about 6 cups.

Q: Can I use fresh green beans?

A: Yes. Trim and blanch about 6 cups of fresh green beans first. Cook them only until they are just tender, then drain them well.

Q: Do I need to cook canned green beans first?

A: No. They are already cooked. Drain them very well and add them straight to the crockpot.

Q: Can I put raw bacon in the crockpot?

A: I do not recommend it. Cooking the bacon first gives you better flavor and keeps excess grease out of the casserole.

Q: Why is my green bean casserole watery?

A: The green beans may not have been drained well enough. Measure the milk carefully too. The sauce should be thick and creamy before it goes into the crockpot.

Q: How do I keep the fried onions crispy?

A: Save 1 cup for the end. Sprinkle it over the finished casserole and leave the crockpot uncovered for about 5 minutes before serving.

Q: Can I double this recipe?

A: Only if your crockpot is large enough to hold it without being overfilled. A slow cooker works best when it is not packed all the way to the top. A second crockpot is often easier for a full double batch.

Final Thoughts

This Crockpot Bacon Green Bean Casserole keeps a classic side dish simple while adding plenty of smoky bacon flavor. The creamy green beans, savory sauce, and crunchy fried onions make every spoonful satisfying.

It is especially handy when you need to save oven space. Get everything into the crockpot, let it cook, add that crunchy topping, and it is ready for the table. Give it a try, then leave a comment with how yours turned out, any changes you made, or any questions you have.