The Best Green Bean Casserole (No Canned soup) (All from scratch!) - Chef Savvy (2024)

FAQs

Is green bean casserole better with canned or fresh? ›

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.

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

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.

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.

Do You Need To Rinse Canned Beans? According to The Bean Institute, you can reduce up to 41 percent of the sodium in canned beans by rinsing them. "It's fine to add the bean liquid to many recipes, but if you want to reduce the amount of sodium, it's best to drain and rinse canned beans," the website states.

Add a thickener

While your green bean casserole is on the stove, incorporate a thickener into the vegetables, such as cornstarch or flour. According to The Kitchn, you can combine cornstarch and a small amount of water or broth in a cup and stir until the lumps are gone, and it becomes a thick yet drizzly consistency.

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!

To prevent a soupy casserole, be sure to fully thaw any frozen vegetables in a colander over a bowl, and pat dry, squeeze excess moisture out of greens like spinach or chard, and quickly precook watery fresh vegetables like onions, mushrooms or squashes just until they release their moisture.

Yellow onions are perfect for stews, soups, barbecues, roasts and sauces. Avoid eating them raw as they have a strong flavour.

What onion is better for stir fry? ›

GREEN ONION: Best Stir Fry Onion

Green onions, sometimes called scallons, are onions that have not yet matured, so they have a very small bulb. They are great for stir fry. You can use the green tops in a salad as well. And they make a wonderful garnish for soups or tacos.

"I use fresh French-cut green beans the majority of the time," says lifestyle blogger Chantelle Hartman Malarkey. If fresh isn't available, Malarkey reaches for frozen. "Canned green beans are very soft and delicate," Malarkey says.

Absolutely! Canned green beans can be a convenient substitute for fresh or frozen green beans in various recipes. Just make sure to drain them right before using and adjust the cooking time accordingly as they are already pre-cooked.

The Biggest Takeaway. While some initial vitamin C is lost through the canning process, canning also helps to preserve remaining vitamin C and makes vitamin A more available. Additionally, by choosing “no salt added” and “BPA free” varieties, you can reduce excess consumption of these added substances.