Save on Pinterest

Jazzed-Up Green Bean Casserole

This is not your mama's green bean casserole, but she'll still be raving about it! After trying many variations, I decided to give this old standby extra kick. The crunchy texture, cheesy goodness and bacon make it a hit. —Scott Rugh, Portland, Oregon
  • Total Time
    Prep: 20 min. Cook: 5-1/2 hours
  • Makes
    10 servings


  • 2 packages (16 ounces each) frozen cut green beans, thawed
  • 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1 cup 2% milk
  • 6 bacon strips, cooked and crumbled
  • 1 teaspoon pepper
  • 1/8 teaspoon paprika
  • 4 ounces cubed Velveeta
  • 1 can (2.8 ounces) French-fried onions


  • In a 4-qt. slow cooker, combine the green beans, soup, water chestnuts, milk, bacon, pepper and paprika. Cover and cook on low for 5-6 hours or until beans are tender; stir in cheese. Cover and cook for 30 minutes or until cheese is melted. Sprinkle with onions.
Nutrition Facts
3/4 cup: 200 calories, 11g fat (4g saturated fat), 18mg cholesterol, 862mg sodium, 19g carbohydrate (5g sugars, 3g fiber), 7g protein.

Recommended Video


Click stars to rate
Average Rating:
  • cindiak
    Dec 2, 2019

    My mom used to put water chestnuts in her green bean casserole. Very yummy. I did opt to bake it because I like the onions on the top very crunchy.

  • darlyn29
    Nov 29, 2019

    Excellent upgrade to the typical green bean casserole. It's easy to make, also have made on the stovetop but it is a great go-to slow cooker recipe for a crowd or just for family dinner night. Hearty, full of flavor and yummy!

  • MissCarol44
    Nov 20, 2019

    The old recipe from the 1960's had bacon in it and adding the Worcester sauce gave it the taste that was missing in one of the reviews.

  • Debglass11
    Oct 30, 2018

    We loved this departure from your typical green bean casserole. I baked it in the oven because I was short on time, but love that it's a slow cooker recipe and will try it that way next time. I omitted the water chestnuts because I didn't have any on hand, but everything else remained the same. Delish!!

  • cynandtom
    Oct 1, 2018

    The only changes I made were omitting the Water chestnuts, (because I don’t like them) and adding a little soy sauce and butter. It only took half the time, so luckily I checked early and caught before they got overcooked. I suggest checking beans before recommended cooking time, (especially the first time, since I have found that Slow Cookers vary), and making a note of time and which Cooker you used. That being said, I love these Green Beans. Easy and crazy flavorful. I will definitely be making again.

  • ChrisD1717
    Dec 4, 2017

    I loved the flavor of this dish. I think next time I will omit the milk. It was a little too soupy for my liking. Only thing I changed was I added a little diced onion to bacon at the end of cooking time. Will make again.Was a nice change from your typical "Green Bean Casserole" that we usually have at Thanksgiving.

  • cbenne12
    Apr 15, 2015

    Way too much liquid. I tried to make this recipe several times with minor changes, and no matter what, it came out too soupy. Will not make this again.

  • JennMcE
    Nov 30, 2014

    Great recipe! I give it only 4 stars because I realized, after making this in the crockpot, that this combination of ingredients doesn't mix and set properly when cooked this way. It just tasted unfinished and like something was missing. I baked leftovers and they are scrumptious!!! Will make this again and again, just will make sure I bake as a casserole rather than in the crockpot.

  • hchambers
    Nov 28, 2014

    Nice and easy way to make green bean casserole. The crock pot tends to make things a bit soupy so I reduced the amount of milk. I eliminated the water chestnuts because my family does not care for them. This is a great holiday side that will free up space in your oven.

  • jenrsnyder
    Nov 28, 2012

    While I liked the idea of the crock pot, I had some trouble with soupiness and the cheese. I had to thicken mine by removing the lid of the slow cooker during the last half hour of cooking....which I then had an issue with the cheese not melting correctly. I won't blame the recipe...just some of the mechanics of it. I thought it tasted really nice though...and I omitted the water chestnuts (not a fan) and added more bacon and onions as well. Very tastey and made great left overs!!