Homemade Green Bean Casserole without Condensed Soup Recipe (2024)

FAQs

How to thicken green bean casserole? ›

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.

Mistake #5: A Runny Casserole

Who wants that? Be sure that frozen green beans are completely defrosted and drained before adding them to the casserole, Chef Patel says. If you don't, the excess water from the beans can leak out into the casserole and make it thin and runny.

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.

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

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.

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.

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.

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.

Do people still eat green bean casserole? ›

Of course, some people do eat Green Bean Casserole year-round, but if Campbells stats about the recipe are anything to go by, most people eat it on Thanksgiving.

If your beans are still too watery after prolonged cooking and mashing, consider adding a thickener like cornstarch, all-purpose flour, or arrowroot. To do this, first, make a slurry of equal parts thickener and water, then slowly add it to your refried beans. They should thicken considerably.

How do you thicken beans with flour? Get a measuring cup (or regular cup) and place about 1 tablespoon of flour inside and add 1 tablespoon of bean juice; stir. Slowly keep adding more juice - then add to the the beans; stir.

Our Everyday Life suggests that if you don't have cornstarch on hand, you can also use arrowroot or potato starch, as well as flour. But when using flour, be sure to simmer the beans for a little longer so the flour can break down and dissolve properly.