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

FAQs

How do you keep green bean casserole from being soupy? ›

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.

Green bean casserole should have a nice thick sauce that coats the green beans—it should not resemble soup. One common cause of a watery casserole is not adding enough thickener, such as flour or cornstarch, to your sauce.

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.

"Canned green beans are very soft and delicate," Malarkey says. "They tend to mush up while mixing, and I like a little crunch to my green bean casserole." The other two pros we spoke with agreed. When presented with the choice of fresh or frozen green beans for green bean casserole, frozen came out on top.

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.

Either drain off some of the excess liquid, add a thickener such as a starch slurry, or simply cook the beans longer until the liquid reduces out.

Store beans in a veggie crisper or an air-tight plastic container. You can keep them in the plastic bag they came in from the store, but condensation may develop and speed up spoilage. To prevent this, place a paper towel in the bag or container to absorb extra moisture, and replace it as it gets damp.

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

The three main thickening agents for gravies are flour, cornflour and arrowroot. The first two are normally used in savoury dishes while arrowroot tends to be used in sweet dishes – that said, arrowroot will work in a savoury dish as it has no flavour.

How do you keep green bean casserole from being runny? ›

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.

How Long Can Green Bean Casserole Sit Out? The casserole can sit out at room temperature for about an hour, then it should be reheated or stored in the fridge.

Here's a couple of things to know about canned vegetables. They're already cooked. When you're cooking them, really, you're warming them up. So don't overcook!

First, drain and rinse the beans if they're from a can, then blend them in a food processor or blender until very, very smooth, 2 to 3 minutes (don't skimp on this), adding a bit of water as needed. Stir the purée into your sauce until thickened and reheat if necessary. Taste and adjust the seasoning.