Holiday Green Bean Casserole in the Slow Cooker

We’ve all had the classic holiday green bean casserole — it’s comforting, but rarely memorable. Swap that tired version for this slow cooker holiday green bean casserole: the same idea, elevated and effortless.

This one disappeared fast at my house. Tender green beans in a creamy Alfredo base, brightened with crunchy water chestnuts, earthy mushrooms and diced pimentos (or roasted red bell pepper). A little Parmesan adds savory depth, and the dish finishes with crisp French-fried onions and toasted pecans for a perfect holiday crunch. Make it for any festive table — it’s simple, tasty, and reliably popular.

Forget Grandma’s Casserole (Sorry)

If fresh green beans are available, blanch them briefly for the best color and texture; frozen beans work perfectly well too and save prep time. And don’t skimp on the French-fried onions — I always keep an extra bowl nearby for snacking while the casserole cooks. They’re dangerously addictive.

Try serving this alongside your favorite stuffing or vegetable side — it pairs well with traditional holiday mains and brings something a little different to the table.

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Slow Cooker Holiday Green Bean Casserole

This casserole takes the familiar flavors of the holiday classic and makes them easier and more delicious with slow cooker convenience: creamy Alfredo, tender green beans and a crunchy toasted topping.

Course Side

Cuisine American

Keyword casserole, crockpot, green beans, slow cooker

Prep Time 10 minutes

Cook Time 4 hours 30 minutes

Total Time 4 hours 40 minutes

Servings 8 servings

Calories 128kcal

Equipment

• Slow Cooker
• Mixing Bowl

Ingredients

• 2 pounds fresh green beans trimmed (or 2 16 oz bags frozen green beans, thawed)
• 1 15 ounce Alfredo sauce
• 1 8 ounce water chestnuts drained, diced
• 1 6 ounce mushrooms sliced, drained
• 1 2 ounce pimentos drained, diced
• 1 cup Parmesan cheese grated
• ½ teaspoon freshly ground black pepper
• 1 6 ounce French-fried Onions divided
• ½ cup pecans coarsely chopped

Instructions

• If using fresh green beans, blanch them in boiling water for 2–3 minutes, then transfer to an ice bath to stop the cooking. Drain well.
• In a large bowl, combine the green beans, Alfredo sauce, diced water chestnuts, sliced mushrooms, diced pimentos, Parmesan, black pepper and one-third of the French-fried onions.
• Lightly spray the slow cooker insert with nonstick spray and add the bean mixture.
• Cover and cook on low for about 4½ hours, stirring occasionally so the sauce distributes evenly.
• Just before serving, toast the remaining French-fried onions and the chopped pecans in a small skillet over medium heat until the pecans are fragrant and the onions are crisp.
• Sprinkle the toasted onion-pecan mixture over the casserole and serve warm.

Notes

Toasted pecans add a lovely crunchy contrast and a warm, nutty flavor — a simple addition that lifts the whole dish.

Nutrition

Calories: 128kcal | Carbohydrates: 9g | Protein: 7g | Fat: 8g

Nutritional values are approximate.