Green Bean Casserole Recipe - The Cookie Rookie® (2024)

FAQs

How do you keep green bean casserole from getting mushy? ›

Don't overcook the green beans: Remember when you are blanching the green beans that they will continue to cook and soften while baking in the oven with the rest of the casserole. So it's important to undercook them slightly during this first step so that they don't get mushy in the oven.

The Casserole Is Too Soupy

If you used frozen green beans, but didn't fully defrost and drain them prior to adding them to the casserole, that mistake will surely account for the excess water you're now experiencing.

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.

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.

Green Bean Casserole from Scratch FAQs

Cover and freeze until you are ready to bake. You can bake start from frozen without adding the onions until the casserole has already baked for about 20 minutes. Should green bean casserole be soupy? No, your green bean casserole should not be soupy.

Add a thickener

While your green bean casserole is on the stove, incorporate a thickener into the vegetables, such as cornstarch or flour. According to The Kitchn, you can combine cornstarch and a small amount of water or broth in a cup and stir until the lumps are gone, and it becomes a thick yet drizzly consistency.

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. The first thing to bear in mind is that canned green beans are pre-cooked, so you don't need to cook them again before adding them to your casserole mix.

4 cups of green beans is equal to about 1 1/2 pounds fresh, 16 ounces frozen or two 15oz. cans.

Start making a slurry, a tool for thickening sauces, by whisking a small amount of cornstarch or flour with water or broth. Whisk until there aren't visible lumps. It should be thick but drizzly in consistency. As you constantly stir, add small amounts of the slurry to the filling.

Even if you are not concerned about sodium, in most cases it's a good idea to rinse canned beans. Rinsing beans can improve the flavor and texture of the final dish and can help cut down on how much gas they produce.

Why is green bean casserole served on Thanksgiving? ›

It was originally marketed as an everyday side dish but became popular for Thanksgiving dinners in the 1960s after Campbell's placed the recipe on the can's label. The recipe popularized the combination of the soup with green beans.

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.

Green bean casserole is a popular dish in the United States, especially during Thanksgiving.

One option is to par-cook watery vegetables such as onions, mushrooms, and squash before tossing them into your baking dish. Cook them just long enough to release excess moisture, drain, and continue assembling your casserole as you normally would. Another option is to sweat vegetables.

Green beans should be stored unwashed in the crisper drawer of your fridge. If they came in a bag, keep them in the bag when storing. If they came in a small berry box from the market, transfer them to a reusable storage or plastic bag before storing them in the fridge.

If you toss frozen green beans straight into a pan, all the ice around them will thaw and create a pool of water in the bottom of the pan, which then has to cook off before the green beans start to saute. This results in overcooked, soft, soggy, and rubbery green beans.

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.