Ingredients

Ingredients

• 2 (14- to 16-ounce) packages frozen cut or whole green beans (do not thaw)
• 2 (10.5-ounce) cans condensed cream of mushroom soup
• 1/3 cup whole or 2% milk
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 (2.8- to 3.5-ounce) package french-fried onions, divided

Instructions

1. Stir 2 (14- to 16-ounce) packages frozen cut green beans, 2 (10.5-ounce) cans condensed cream of mushroom soup, 1/3 cup whole milk, 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/2 cup of the french-fried onions together in a 6-quart or larger slow cooker until combined. Spread into an even layer.
2. Cover and cook until the green beans are tender and the casserole is heated through, about 2 hours on the HIGH setting or 2 1/2 to 3 hours on the LOW setting.
3. Uncover and top with the remaining french-fried onions. (For a crispier onion topping, toast the onions first: Place in a large nonstick skillet over medium heat, stirring occasionally, until lightly browned and fragrant, about 2 minutes.)

Recipe Notes

Make ahead: Once the casserole is ready through Step 2, turn the slow cooker to the WARM setting for up to 3 hours. When ready to serve, top with the remaining french-fried onions.

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days. The fried onions will soften upon storage.