Easy Green Bean Casserole Recipe (2024)

FAQs

Which is better in green bean casserole canned or frozen? ›

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.

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.

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

Ingredients. The recipe, which has not changed, calls for green beans, mushroom soup, milk, soy sauce, ground black pepper, and french fried onions.

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.

Roasted turkey, mashed potatoes, cornbread dressing—you get the picture. But guess what? You don't have to wait until Thanksgiving to eat green bean casserole. It's also delicious alongside a simple roasted chicken for an easy family meal!

Cool completely, then tightly cover the baking dish with plastic wrap then foil. Refrigerate up to 2 days. Reheating: Remove the baking dish from the refrigerator at least 30 minutes or up to 1 hour before you'd like to finish them in the oven.

Once they're cooked, use a spider or tongs to transfer the green beans to the ice bath. By plunging them into ice water, you'll immediately stop the cooking process, which will preserve their texture and bright green color.

How to estimate how many green beans you need per person. Don't have time to count or measure? You can safely estimate that one handful of green beans will serve one person, or two people if you have other green sides, Hartigan says.

One pound of fresh green beans equals about 3 cups when trimmed.

What restaurant in New York serves green beans in a bag? ›

Kathleen Ashmore | Green beans in a bag: Spring's hottest accessory 👛 There is a Mediterranean street food restaurant called Miznon whose NYC location...

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.

Green Bean Casserole was created by a Campbell Soup Company employee, Dorcas Reilly, at our Camden, New Jersey headquarters in 1955. She was one of the first full-time members of Campbell's Home Economics department—now known as the Campbell Test Kitchen, where I work.

The average 9x13 rectangular baking dish holds 3.5 to 4 quarts. However, the number of quarts varies based on how deep the dish is—some of our deeper recommendations hold up to 5 quarts. Recipes that cook in a 3-quart dish or Dutch oven can be cooked interchangeably in a 9x13-inch baking dish.

In fact, some frozen vegetables, such as green beans, have an edge over the limp and old green beans in your fridge! 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.

Canned Foods

According to Dr. Surampudi, canning requires a lot more processing, and is likely to have less nutritional value than frozen foods. The process of canning is different for different types of food, but typically it involves three major steps that keep the food safe to eat for long periods of time.

Frozen green beans are not as good as fresh, but they're miles better than canned ones and thus a decent compromise.

Casseroles of all kinds are frozen- and canned vegetable-friendly.