Homemade Green Bean Casserole Recipe (2024)

FAQs

Is green bean casserole better with canned or fresh? ›

Green beans from a can have already been cooked to death right in the can and harbor plenty of sodium that could make your casserole too salty. 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.

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.

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.

Soy sauce is one of the easiest answers to how to flavor green beans. You can throw in some of this soy sauce, sesame oil, olive oil, ginger, and garlic and pan fry until glassy and green and you may never want to eat green beans any other way again.

Unless the recipe tells you to keep the canned beans in their liquid, you should drain your can and give the beans a good rinse before using. This will improve the flavor and texture of your finished dish. Open your cans of beans using a can opener. There may be sharp edges from opening the can.

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.

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.

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

Why are my green beans rubbery? Rubbery beans mean they're undercooked (meanwhile, overcooked become mushy). If they're rubbery, try returning them to the pot to cook for longer. I recommend testing one or two as they cook, so you only remove them from the pan at the correct time.

If you're wondering what these are, Newgent explains: “Saponins are a group of naturally occurring plant compounds found in beans and other plant foods, like quinoa and spinach, that can produce foam when they're dissolved in water or other liquid.” Saponins are known for causing this soap-like lather (fun fact: “sapo” ...

Does green bean casserole make you gassy? ›

Unfortunately, they may also make you gassy. Production of excess gas, sometimes with the added discomfort of bloating, is a reason many people avoid eating beans. That presents a real challenge if you're interested in eating a more plant-based diet.

“But you also need to remember cream pies and those creamy green bean and sweet potato casseroles can become dangerous if they sit out for too long without refrigeration, which needs to be below 41° F.”

A little butter, minced garlic, and lemon-pepper seasoning are all you need to bring the best out of fresh green beans.

Add green beans to pan and sauté over medium heat for 2 minutes, stirring frequently. Add boiling water to pan and cover. Cook for about 15 minutes, just until beans are tender. Add vinegar, butter and salt and pepper and stir.

Don't worry — they're still nutritious. “Canned green beans have a similar nutrient content to fresh or frozen,” says Whitson. “But choose low-sodium varieties, or rinse them before cooking to remove any added salt.” Canned beans are already soft, so they don't require much cooking.

If using fresh green beans, remove the ends and snap in half or cut; rinse and set aside. May also substitute 2 cans of cut green beans, reserving the liquid. If using canned beans, add the beans with their liquid, to the cooked bacon and onion. Add the potatoes and enough chicken broth to cover.

"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.

Don't start throwing toppings on the casserole before it's cooked through. "Adding topping too early [is a mistake] because the onions get soggy or burn," Chef Patel says. Instead, wait it out. Just a few minutes before the dish is finished and ready to be pulled from the oven, you can then add in those toppings.