Instructions

1. 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.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.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 NotesMake 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.