Easy Green Bean Casserole Recipe - Build Your Bite (2024)

FAQs

How can I thicken my green bean casserole? ›

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.

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.

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.

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.

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.

1. All-purpose flour: You can thicken sauces with all-purpose wheat flour. For every tablespoon of cornstarch, use three tablespoons of flour. Combine raw flour with cold water in a small bowl to form a paste, then add it into the sauce as it's simmering.

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.

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

The extra thickening should thicken the sauce, and if the mixture is still runny, repeat the process. The site also reports that you should use 1 tbsp of corn starch if thickening a small portion and up to 4 tbsp of corn starch for large batches.

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

Which canned green beans taste best? ›

If your recipe happens to call for Italian green beans, these are the best canned green beans. Del Monte is the brand that makes the most appearances on this list, but if you're looking for French style green beans, go for Great Value. They're less salty and more substantial than Del Monte.

They are rubbery because people never cook them enough. Try cooking your beans thro and they will not only taste better, they will not squeak or bounce when you try to eat them.

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.

The three main thickening agents for gravies are flour, cornflour and arrowroot. The first two are normally used in savoury dishes while arrowroot tends to be used in sweet dishes – that said, arrowroot will work in a savoury dish as it has no flavour.

Make a cornstarch slurry for a fast and easy thickener.

Use one tablespoon of cornstarch per cup of liquid you would like to thicken. 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.

Add a thickening agent.

In a separate bowl, dissolve a teaspoon or two of cornstarch or all-purpose flour in a small amount of cold water. Add the slurry to the bubbling soup. The soup should thicken up. Add more cornstarch or flour as needed until the soup reaches your desired consistency.

Combine 2 tablespoons flour with every 1/4 cup cold water and whisk until smooth. Add the mixture to your sauce over medium heat, and continue to stir and cook until you've reached your desired consistency. Test with a spoon.