Loaded Green Bean Casserole Recipe - The Cookie Rookie® (2024)

FAQs

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

Prepare a large bowl with an ice bath for blanching the beans. Blanch the beans by adding them to the boiling water and cooking for 5 minutes. Then drain in a colander and immediately plunge the beans into a large bowl of ice water. This will stop the cooking process so the beans don't turn mushy.

Mistake No.

Green bean casserole should have a nice thick sauce that coats the green beans—it should not resemble soup.

My mother always made green bean casserole with store-bought canned green beans because that's what her mother did. When I make green bean casserole, I skip canned beans all together. Frozen green beans are the best green beans to use for green bean casserole.

Cornstarch and water: To thicken the soup. Arrowroot starch can also be used. Seasonings: Salt, pepper and soy sauce. Breadcrumbs: The green beans are topped with panko breadcrumbs for a crispy texture, or make your own breadcrumbs.

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.

Any liquid from the beans will make your casserole watery. Only add 1/4 cup milk with the condensed soup—do not add the water as directed on the can. Add the crispy fried onions during the last 5 minutes of baking or they will absorb some of the sauce and become soggy.

Simply whisk equal parts butter and flour together. Then, roll the thick paste into little teaspoon-sized balls. Add one ball to your casserole at a time, waiting about a minute before adding another one, until you get the right thickness.

Fans love the dish in part because of how simple it is to throw together. It calls for ingredients that could be found in a typical home kitchen pantry: canned or fresh green beans, mushroom soup, milk, soy sauce and black pepper.

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

How do you keep green beans from getting mushy? ›

How do you cook beans without them getting mushy? Soak them in water before cooking. This will soften the beans enough so that it cooks faster and not be mushy for too long a cooking period.

Just because your casserole is starting to look a bit soupy doesn't mean it's beyond saving. In fact, all you need to do is add some pasta noodles or grains to your base. This trick works for the simple reason that both types of ingredients soak up water as they cook.

How to Store Green Beans. Green beans should be stored unwashed in the crisper drawer of your fridge. If they came in a bag, keep them in the bag when storing. If they came in a small berry box from the market, transfer them to a reusable storage or plastic bag before storing them in the fridge.

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).