Would it even be Thanksgiving — or Christmas, or Easter — without green bean casserole? I think we all know the answer to that.
But if you’re new to making this creamy, crunchy holiday staple, chances are to have some questions on how to make it right. Read on to learn how to make the best green bean casserole, including the best beans to choose, the easiest way to prep and how to avoid a soggy casserole.
What is green bean casserole?
Homemade green bean casserole is best-known as a holiday side dish, traditionally served as a Thanksgiving recipe for dinner. Yet this classic comfort food also tastes wonderful year-round.
Baked to perfection, the mouthwatering combo of green beans, cream of mushroom soup, milk, and French’s Original Crispy Fried Onions is tough to top. It’s creamy, crunchy and savory all at once — ideal as a rich side dish on your favorite holiday.
And, of course, it’s also adaptable by adding cheese, toasted bread crumbs and other other toppings, or by mixing up the seasonings.
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Find your new favorite green bean casserole recipe here. [Link to the second GBC piece]
Can you make green bean casserole ahead of time?
Crunched on time and wondering if you can make green bean casserole ahead of time? Yes! Whether you’re rushing to cook Thanksgiving dinner or planning a quick weeknight dinner, making green bean casserole ahead of time can save you some stress.
However, storing a fully prepared green bean casserole can make the crispy onions soggy over time, so adapt your cooking process to make it taste amazing the day of your meal. With French’s Green Bean Casserole, prepare it right up until the baking step (Step 2) and freeze it. Then thaw it in the fridge the night before baking.
If you’re baking from frozen, increase the bake time by 15-minute increments until the center reaches 160°F.
What kind of beans can you use for green bean casserole?
Fresh, frozen or canned — it’s up to you!
Canned beans offer the most convenience, because you can simply drain the can and mix them with the rest of the ingredients in the casserole. But frozen is almost as easy. If you’re using frozen green beans, allow them to thaw completely, then drain excess water before proceeding with the recipe.
Using fresh green beans adds slightly more texture to your green bean casserole — though don’t worry, it’ll still be creamy and delicious.
You’ll get the best results by blanching the beans beforehand. Blanching helps green beans retain their color as they cook, so your casserole will look as delicious as it tastes.
Blanch your green beans by bringing salted water to a boil, then adding the green beans. Cook for three to five minutes, until bright green, then transfer to ice water to stop the cooking process. Once they’ve cooled, drain and carry on with the recipe as normal.
How to tell if green bean casserole is done?
When in doubt, pull out the thermometer! Your green bean casserole is done when the center reaches a temperature of 160°F.
Why is my green bean casserole soggy?
Soggy casserole (usually) stems from too much water in the casserole.
To avoid it, make sure you drain canned, thawed or blanched green beans thoroughly to remove excess water. When using frozen green beans, steam them according to the instructions on the package — otherwise, the uncooked greens will release water during baking. For fresh beans, blanch until tender-crisp.
If you follow the directions and your green bean casserole is still too watery, try baking it uncovered to allow the water to evaporate, checking every five minutes to avoid burning.
Green bean casserole can also get soggy if you store it with the crispy onion topping. To keep it crispy, add the topping in the last few minutes of baking, and serve immediately.
How good is green bean casserole in the fridge?
In general, you can store green bean casserole in the fridge for up to four days. But if you store it with the onion topping, it’ll get soggy. To fix it, reheat leftovers in the oven and add new crispy onion topping in the last five minutes of baking — it’ll taste like new.
More holiday meal planning tips
