Green Bean Casserole Recipe - The Cookie Rookie® (2024)

FAQs

How do you keep green bean casserole from being soupy? ›

The Casserole Is Too Soupy

Don't worry, there's a relatively easy and quick fix that will help soak up the excess liquid: Make a slurry of flour or cornstarch in liquid (broth or water) to help thicken it up and then cook it for a bit longer.

Green bean casserole should have a nice thick sauce that coats the green beans—it should not resemble soup. One common cause of a watery casserole is not adding enough thickener, such as flour or cornstarch, to your sauce.

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.

Spread half of soup mixture over beans in dish. Top with remaining half of beans and soup mixture. BAKE uncovered 30 minutes.

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.

Make sure you mix a solution of cornstarch and water cold, and then add it to your hot dish. Same can be said for flour. A flour and water paste (desk or wasteland spoon of flour then upload cold water until it is a liquid paste) delivered to the casserole will thicken it.

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.

The casserole will thicken as it cools. If the casserole is notably soupy at the end of the 25 minutes, add in a cornstarch slurry before you top it with the remaining French onions.

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

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.

How do you thicken 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.

Stuffing, cornbread, and rice are also great options that will add some variety to your meal. If you're looking for something a little lighter, a shaved Brussels sprouts salad or roasted sweet potatoes might be just what you need. Another great option is to serve a protein alongside your green bean casserole.

How long is green bean casserole good for in the fridge? If properly prepared, cooked and stored in a covered air tight container in the refrigerator I would expect prepared or leftover food to last 2 or 3 days. Cooked Food should not be allowed to sit at room temperature for more than 2 hours.

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.

Flour or Cornstarch Thickening:Mix 1-2 tablespoons of flour or cornstarch with equal parts water to create a smooth paste. Stir the paste into the simmering green beans. Allow the mixture to cook for a few more minutes until it thickens.