Homemade Green Bean Casserole without Condensed Soup Recipe (2024)

FAQs

How do you make green bean casserole less soupy? ›

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.

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.

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.

You can add a pinch of flour to thicken the sauce. Drain the cooked beans retaining the liquid. Put the liquid in a separate pot and boil it down to the desired thickness. Add your beans to this.

Casseroles can really shine when they achieve a harmonious balance of flavors. Sweet, salty, spicy, and acidic elements should blend well and complement each other. Add ingredients like caramelized onions, olives, or lemon zest to give your casserole a depth of flavor.

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

If you've ever cooked green bean casserole, you know its consistency should be thick and saucy, not thin and watery, as EatingWell points out. One common cause of a wet, soupy casserole is undercooking the vegetable ingredients on the stovetop.

Why is green bean casserole the best? ›

Green bean casserole was considered a perfect dish for holiday entertaining because it was simple, inexpensive, and could easily be made ahead of time. It became known as a "jiffy casserole" because it went from one bowl to one pan.

Looking at the nutrition information between canned and fresh green beans revealed that the nutritional content is pretty similar between the two. However, one of the primary differences is sodium content, with canned green beans having more than fresh vegetables.

Green Bean Casseroles are served at 20 million Thanksgiving dinners every year.

I have tried many types of canned green beans, but Le Sueur Premium Select Whole Green Beans stand out to me. They are top-quality green beans that taste fresh and delicious. These whole green beans come in convenient 14.5 ounce cans. The cans are easy to open and the beans inside look vibrant and appetizing.

Sure is. You can even lighten the Thanksgiving Day workload by making each of the components (beans, mushroom sauce, and fried onions) ahead of time, store them separately, then assemble and bake the final dish just before dinner.

All you have to do is continue to let the beans cook but uncover them this time. While they heat up without a lid, the water will evaporate more rapidly and you should have thickened beans in no time. You can simply watch the liquid levels and take the beans off the heat when they've reached your preferred texture.

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!

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.

Dissolve a little flour in cold water and slowly pour into the hot soup while stirring. You can cook it down longer, or use a thickening agent, cornstarch, flour or if there is a local thickening agent that could probably be used too if the flavor isn't strong.