Easy Green Bean Casserole Recipe (2024)

FAQs

Which is better, frozen or canned green beans for green bean casserole? ›

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.

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.

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

For that reason, most of the BHG's test kitchen recipes call for draining and rinsing canned beans, which can also help remove the metallic flavor sometimes found in cans. It's an added step that takes less than a minute but improves the flavor and texture of your dish.

Grilled chicken or chicken tenders – Serve green bean casserole with chicken of any variety. Fish and seafood – This filling side dish tastes perfectly when paired with cooked salmon, shrimp, scallops or any type of succulent fish. Vegetables – Just about any veggie on the planet accompanies this side dish perfectly.

Let the casserole cool to room temperature. Wrap well with plastic wrap and foil, label and date, then freeze for up to 2 weeks. To serve, preheat the oven to 350 degrees F. Discard the plastic wrap and foil from the frozen casserole.

If your beans have a few brown spots, they are OK to consume. Just cut off the brown areas before cooking and eating. Just know that these slightly past-their-prime beans may not have the flavor, texture, or nutritional benefits of perfectly fresh beans.

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.

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.

What is green bean casserole made of? ›

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.

Frozen vs. Canned: In general, frozen vegetables are better than canned. Fresh vegetables are blanched before freezing, and they do lose some nutrients but not a lot. Produce frozen right at its peak has more nutrients than produce that is picked too early, held, and shipped for thousands of miles.

Freezing vs. Canning Green Beans – Which is Better? Compared to pressure canning, freezing green beans enables them to retain more nutrients and a better texture, color and flavor. Freezing is definitely the way to go plus it's a lot less hassle!

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.

One common cause of a wet, soupy casserole is undercooking the vegetable ingredients on the stovetop. When you choose to use fresh green beans, onion, and mushrooms instead of canned, cook the veggies well before tossing them into the oven.