Green Bean Casserole (2024)

FAQs

How do you make green bean casserole not soggy? ›

If you are finding that your green bean casserole is soupy, be sure to drain the green beans really well after blanching so you aren't getting extra water in the casserole that way. Then make sure to thicken the sauce properly by letting the chicken broth and half-and-half simmer long enough to thicken.

Green bean casserole should have a nice thick sauce that coats the green beans—it should not resemble soup. One common cause of a watery casserole is not adding enough thickener, such as flour or cornstarch, to your sauce.

The Casserole Is Too Soupy

Don't worry, there's a relatively easy and quick fix that will help soak up the excess liquid: Make a slurry of flour or cornstarch in liquid (broth or water) to help thicken it up and then cook it for a bit longer.

When I make green bean casserole, I skip canned beans all together. Frozen green beans are the best green beans to use for green bean casserole.

Overcooking the beans won't just drain them of their appealing color, but it will also make them too soft and mushy, resulting in a less appetizing casserole.

If you've ever cooked green bean casserole, you know its consistency should be thick and saucy, not thin and watery, as EatingWell points out. One common cause of a wet, soupy casserole is undercooking the vegetable ingredients on the stovetop.

✿ 4 cups of green beans is about 1½ pounds fresh or 16 ounces frozen or 2 cans (15 ounces each) drained.

If you're lucky enough to have any leftovers, Green Bean Casserole is delicious when reheated! Just know that the fried onions won't be crisp after being stored. But that's ok--simply sprinkle the casserole with a few more after heating. It will be a comforting addition to any lunch or leftovers dinner night.

Fans love the dish in part because of how simple it is to throw together. It calls for ingredients that could be found in a typical home kitchen pantry: canned or fresh green beans, mushroom soup, milk, soy sauce and black pepper.

Instacart conducted a survey with The Harris Poll and found that a majority of Americans, 69%, secretly dislike some classic Thanksgiving food but eat it anyway because of tradition. The top offenders were: Canned cranberry sauce (29%) Green bean casserole (24%)

What goes good with green bean casserole? ›

Stuffing, cornbread, and rice are also great options that will add some variety to your meal. If you're looking for something a little lighter, a shaved Brussels sprouts salad or roasted sweet potatoes might be just what you need. Another great option is to serve a protein alongside your green bean casserole.

Make a cornstarch slurry for a fast and easy thickener.

Stir out all the lumps. A few minutes before your casserole is done, add it a little at a time until you are happy with the thickness. Then, let the casserole finish baking. You can also substitute chickpea flour for cornstarch.

While the beans are cooking, fill a large bowl with cold water and ice. As soon as the beans are done cooking, transfer them immediately to the ice bath to stop the cooking process and preserve their bright green color. Leave the beans in the bowl of ice water for a few minutes before removing them with tongs.

To keep home-canned green beans firm, it's important to follow proper canning procedures to ensure that they are processed at the correct temperature and for the correct amount of time. Overcooking or undercooking can cause the beans to become mushy or tough.

It's best to store your fresh green beans in the fridge, otherwise store green beans in the freezer if you want them to last longer. You can also store unwashed and unblanched green beans in the refrigerator for up to about seven days before you need to store your green beans in the freezer.

The casserole can sit out at room temperature for about an hour, then it should be reheated or stored in the fridge.