Crockpot Green Bean Casserole Recipe (2024)

FAQs

How do you keep green bean casserole from getting mushy? ›

Green Bean Casserole Tips

Don't overcook the green beans: Remember when you are blanching the green beans that they will continue to cook and soften while baking in the oven with the rest of the casserole. So it's important to undercook them slightly during this first step so that they don't get mushy in the oven.

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.

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.

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.

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

But if you're someone who needs to watch your sodium intake, it certainly can't hurt to drain and rinse canned beans before using them. Doing so can reduce the sodium by 40%. If you don't want to rinse, consider at least draining them first. Draining alone will “reduce the sodium by a third,” says Reinagel.

The Casserole Is Too Soupy

If you used frozen green beans, but didn't fully defrost and drain them prior to adding them to the casserole, that mistake will surely account for the excess water you're now experiencing.

A slurry is a mixture of flour and water, whisked together until smooth and added towards the end of cooking; it's a super-simple way to thicken any soup. For slow cooker soups, add your slurry with at least 30 minutes of cook time left so that the raw flour can cook and thicken the soup. Need a gluten-free option?

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

The casserole can sit out at room temperature for about an hour, then it should be reheated or stored in the fridge.

What tastes better canned or frozen green beans? ›

"Frozen beans hold their texture and flavor better when cooked, while canned beans can become mushy," says Lauren Allen, the owner and creator of recipe website Tastes Better From Scratch and an Amazon best-selling cookbook by the same name.

I added some sliced onion sautéed along with the green beans, added some garlic paste from the tube (Gourmet Garden®), some freshly-ground black pepper, and a healthy sprinkle of lemon pepper. Wow, so simple and yet soooo delicious.

Stress, anxiety, and sadness are known to trigger cravings for comfort foods. Green beans, being a wholesome vegetable, may provide a sense of comfort and satisfaction to those experiencing emotional distress. Moreover, the act of eating itself can be soothing and provide a temporary distraction from negative emotions.

It was originally marketed as an everyday side dish but became popular for Thanksgiving dinners in the 1960s after Campbell's placed the recipe on the can's label. The recipe popularized the combination of the soup with green beans.

How can you cook green beans so that they do not get soggy or lose their flavor? Steam them! Not too much, either, just to make them enjoyably warm. They'll keep their crunch (I so love that) and their flavor.

While the beans are cooking, fill a large bowl with cold water and ice. As soon as the beans are done cooking, transfer them immediately to the ice bath to stop the cooking process and preserve their bright green color. Leave the beans in the bowl of ice water for a few minutes before removing them with tongs.

Stovetop Method

Stir them gently and occasionally, never letting them hit a strong boil; this can burst their skins and make them mushy or unevenly cooked. Depending upon the variety, dried beans will cook quickly (about 15 minutes for red lentils) or slowly (up to 3 to 4 hours for unsoaked chickpeas or lima beans).

Steam them half way. Let them dry on a paper towel, then put into the fridge to dry out even more ( 30 min; lay them flat and not piled on top of each other). Then finish cooking them: pan roast them with a little fat/oil or roast in the oven.