Easy Green Bean Casserole Recipe (2024)

FAQs

How to make green bean casserole not runny? ›

Mistake #5: A Runny Casserole

If you don't, the excess water from the beans can leak out into the casserole and make it thin and runny. 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.

Mistake No.

Green bean casserole should have a nice thick sauce that coats the green beans—it should not resemble soup.

"Canned green beans are very soft and delicate," Malarkey says. "They tend to mush up while mixing, and I like a little crunch to my green bean casserole." The other two pros we spoke with agreed. When presented with the choice of fresh or frozen green beans for green bean casserole, frozen came out on top.

Make a cornstarch slurry for a fast and easy thickener.

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. Chickpea flour is an excellent thickener for savory dishes.

The Casserole Is Bland

Another one of the most common green bean casserole mistakes is to choose a recipe that's a bit too simple, which can result in a bland dish.

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

How Long Can Green Bean Casserole Sit Out? The casserole can sit out at room temperature for about an hour, then it should be reheated or stored in the fridge.

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.

This green bean casserole recipe is best on the day it's made, but leftovers keep well for up to 2 days. Store them in an airtight container in the fridge, and reheat in the microwave or a 350°F oven.

Why is green bean casserole so good? ›

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.

According to the USDA, food that has been left out of the fridge for more than two hours should be thrown away. That's because between 40° F and 140° F (what the USDA calls the "Danger Zone"), bacteria grows incredibly fast and can make you sick.

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.

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.

Bake until golden brown and bubbling, 12 to 15 minutes. Cool before serving. Let cool for 10 minutes before serving. The sauce will thicken as it cools.

The overall method for cooking frozen green beans without them getting watery and rubbery is to thaw and drain off water first, then cook fast and hot (and don't overcook!). Thawing then draining before cooking lets you get rid of most of the water that would come out during the cooking process.

If you want to make a dish of beans thicker; the most straightforward way; is; once the beans are cooked completely; take 1/3 of the cooked beans; puree them ; and add them back to the main pot. (You can adjust with stock or a tomato product if the mixture is too thick).

To ensure this flavor-packed sauce clings to the green beans, we add corn starch as our thickener. It helps forms a thicker glaze. If you find the sauce too thick for your liking, you can always add a touch of water to reach your desired consistency!