Easy Green Bean Casserole Recipe (2024)

FAQs

Which is better in green bean casserole canned or frozen? ›

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.

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.

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.

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.

"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.

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.

One of the primary reasons for draining and rinsing canned beans, or any canned food, is to remove some of the excess salt.

Why are my green beans rubbery? Rubbery beans mean they're undercooked (meanwhile, overcooked become mushy). If they're rubbery, try returning them to the pot to cook for longer. I recommend testing one or two as they cook, so you only remove them from the pan at the correct time.

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!

Can you freeze green bean casserole? ›

Stored properly, your leftover green bean casserole will last 3-4 days in the fridge. Freezing: Wrap your green bean casserole tightly with heavy-duty aluminum foil, freezer wrap or transfer to an airtight container and keep in the freezer for 6 months.

If you don't have dried beans, you can substitute canned. For every pound of dried beans called for... ...you'll need 58 ounces of canned beans (3 or 4 cans, depending on size).

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.

Unfortunately, they may also make you gassy. Production of excess gas, sometimes with the added discomfort of bloating, is a reason many people avoid eating beans. That presents a real challenge if you're interested in eating a more plant-based diet.

If you're wondering what these are, Newgent explains: “Saponins are a group of naturally occurring plant compounds found in beans and other plant foods, like quinoa and spinach, that can produce foam when they're dissolved in water or other liquid.” Saponins are known for causing this soap-like lather (fun fact: “sapo” ...

“While there's no reason to be worried about using frozen or canned food, there's a preference for frozen because of the amount of added salt [in canned], and some canned fruits have added sugar,” says Hachem. Still, canning also can improve the safety of foods, particularly those prone to harbouring pathogens.

Vegetables including tomatoes, spinach, and green beans are some of the commonly canned vegetables that are rich in vitamin C. While the initial blanching process results in some vitamin C losses, the remaining vitamin C is preserved longer after canning.

Don't worry — they're still nutritious. “Canned green beans have a similar nutrient content to fresh or frozen,” says Whitson. “But choose low-sodium varieties, or rinse them before cooking to remove any added salt.” Canned beans are already soft, so they don't require much cooking.

Conclusion: Balancing Benefits for Optimal Choice. In the debate between fresh and frozen green beans, there is no clear winner. Both options offer nutritional benefits, and the best choice may depend on factors such as taste preference, convenience, cost, and environmental considerations.