Green Bean Casserole Recipe (2024)

FAQs

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

Green Bean Casserole Tips

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.

Frozen French-cut green beans are a better option. They hold their texture better than canned, and you can cook them straight from their frozen state. And if you're using fresh green beans? You'll need to cook them first by roasting, steaming or boiling them.

A green bean casserole makes the Thanksgiving holiday complete, and this version can be on the table in no time at all thanks to just four ingredients from your pantry or fridge: canned green beans, condensed mushroom soup, French-fried onions, and shredded Cheddar cheese.

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

Mistake #5: A Runny Casserole

If you sense it's a little watery, "add a thickener like roux or starch to absorb the additional liquid or cook a little longer," she says. That'll give it that rich, dense consistency you're looking for.

But if you're someone who needs to watch your sodium intake, it certainly can't hurt to drain and rinse canned beans before using them. Doing so can reduce the sodium by 40%. If you don't want to rinse, consider at least draining them first. Draining alone will “reduce the sodium by a third,” says Reinagel.

It's important to note that frozen green beans—usually the best choice for green bean casseroles—are blanched before the freezing process begins, so they're already partially cooked, too. That means they'll also cook pretty fast, which could easily morph into overcooking if you aren't careful.

How It Became a Holiday Staple. Green bean casserole was considered a perfect dish for holiday entertaining because it was simple, inexpensive, and could easily be made ahead of time. It became known as a "jiffy casserole" because it went from one bowl to one pan.

"Frozen beans hold their texture and flavor better when cooked, while canned beans can become mushy," says Lauren Allen, the owner and creator of recipe website Tastes Better From Scratch and an Amazon best-selling cookbook by the same name.

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.

Do people still eat green bean casserole? ›

Green Bean Casseroles are served at 20 million Thanksgiving dinners every year.

However, too much fiber can cause bloating and gas. "Beans are high in fiber, with half a cup providing between 4 and 8 grams," says Kunik. "Since your body can't digest fiber, it can sit in the digestive tract while the bacteria digest it, producing gas as a byproduct.

The best side dishes to serve with a green bean casserole are collard greens, corn on the cob, kielbasa, fried shrimp, spaghetti and meatballs, London broil, broccoli, caramelized onions, zucchini carrot bread, lentil loaf, Cajun turkey, roasted chicken, grilled steak, baked salmon, pork chops, Apple slaw and Christmas ...

Stored properly, your leftover green bean casserole will last 3-4 days in the fridge. Freezing: Wrap your green bean casserole tightly with heavy-duty aluminum foil, freezer wrap or transfer to an airtight container and keep in the freezer for 6 months.

A serving of green beans is one cup. This is about 20 medium green beans.

How do you cook beans without them getting mushy? Soak them in water before cooking. This will soften the beans enough so that it cooks faster and not be mushy for too long a cooking period.

Just because your casserole is starting to look a bit soupy doesn't mean it's beyond saving. In fact, all you need to do is add some pasta noodles or grains to your base. This trick works for the simple reason that both types of ingredients soak up water as they cook.

Stovetop Method

Stir them gently and occasionally, never letting them hit a strong boil; this can burst their skins and make them mushy or unevenly cooked. Depending upon the variety, dried beans will cook quickly (about 15 minutes for red lentils) or slowly (up to 3 to 4 hours for unsoaked chickpeas or lima beans).

How to Store Green Beans. 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.