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Crockpot Green Bean Casserole


  • 8 ounces mushrooms roughly chopped
  • 2 pounds O OrganicsĀ® green beans ends and stems removed
  • 1, 10 ounces can cream of mushroom soup
  • 1 cup sour cream
  • 1 Ā½ cups reduced sodium chicken broth divided
  • 2 eggs beaten
  • 1 teaspoon kosher salt divided
  • 1/2 teaspoon ground black pepper divided
  • 10 ounces seasoned bread cubes


  1. Set crock pot on low. Spray with non-stick cooking spray.
  2. Layer in mushrooms and then green beans.
  3. In a medium bowl, whisk to combine soup, sour cream, 1/2 cup broth, 1/2 teaspoon salt and 1/4 teaspoon pepper.
  4. Pour over top.
  5. In a small bowl combine the remaining chicken broth with eggs, salt, and pepper.
  6. Add bread cubes to a large bowl and pour egg mixture over the top, stirring to combine.
  7. Add to crockpot. Cover with lid.
  8. Cook on low for 4 hours.
  9. PRO TIPS For dryer stuffing, slightly open crockpot lid for last 1/2 hour of cooking.
  10. Green beans were left whole and not cut into lengths for this recipe which provided an "al Dente" cook.
  11. If you prefer green beans softer, cut into 2-inch lengths before placing in the crockpot.