Easy Green Bean Casserole Recipe (2024)

FAQs

Are the ingredients for green bean casserole? ›

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.

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.

"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.

Mistake No.

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.

Your Crispy Onion Topping Is Soggy

Yet it's one of the most common green bean casserole mistakes a home chef can make. If this happens to you, it may be due to adding that topping too early; toppings should be added at the very end of the cooking process, shortly before you pull it out of the oven.

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

*To make ahead: This dish can be made up to 2 days in advance. Assemble the casserole as instructed but don't mix in the crispy fried onions until you're ready to bake. Cover tightly with plastic wrap or foil. Let sit at room temperature 15-10 minutes before baking.

Unless the recipe tells you to keep the canned beans in their liquid, you should drain your can and give the beans a good rinse before using. This will improve the flavor and texture of your finished dish. Open your cans of beans using a can opener. There may be sharp edges from opening the can.

Instead of condensed cream of mushroom soup, this recipe utilizes an irresistible sour cream sauce thickened with flour and butter. The creamy, tangy mixture adds tons of richness and flavor — so there's no need for any store-bought soup.

Why do Americans eat green bean casserole? ›

How It Became a Holiday Staple. 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.

The best side dishes to serve with a green bean casserole are collard greens, corn on the cob, kielbasa, fried shrimp, spaghetti and meatballs, London broil, broccoli, caramelized onions, zucchini carrot bread, lentil loaf, Cajun turkey, roasted chicken, grilled steak, baked salmon, pork chops, Apple slaw and Christmas ...

French cut green beans are basically julienned, or thinly sliced green beans. They begin with whole green beans and are sliced horizontally to produce thin strands of beans.

Make a cornstarch slurry for a fast and easy thickener.

Whisk together equal parts cornstarch and cold water in a small bowl. Use one tablespoon of cornstarch per cup of liquid you would like to thicken. Stir out all the lumps.

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

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.

Green beans are high in vitamin K, and they also contain a decent amount of calcium. These nutrients are important for maintaining strong, healthy bones and reducing your risk of fractures. Getting enough folate isn't just important during pregnancy. The B vitamin is also important for reducing depression.