Homemade Green Bean Casserole without Condensed Soup Recipe (2024)

FAQs

What is the best substitute for cream of mushroom soup in green bean casserole? ›

Originally Answered: What is a good substitute for cream of mushroom in green bean casserole? Make a thick milk gravy using roux and salt and pepper. To that add 8 Oz sliced fresh mushrooms that have been gently sautéed in butter until tender. Use this in place of canned soup.

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.

If you're putting your recipe together and the sauce doesn't seem quite thick enough, you have some options. "The easiest route is to get a separate bowl and mix a couple tablespoons of cornstarch with some water," Malarkey says. "Other routes would be adding more cream of mushroom soup."

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.

These two products aren't identical, but they are very similar. Condensed cream of mushroom soup is a concentrated form of cream of mushroom soup. When you add a cup or two of liquid such as water, broth, or stock to condensed mushroom soup, it becomes cream of mushroom soup!

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.

The Green Beans Are Mushy

Oftentimes, mushy green beans come down to one of two issues. The first is simply that you overcooked them, and they lost their shape and texture.

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

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 do you make a little thicker bean soup? ›

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.

They are rubbery because people never cook them enough. Try cooking your beans thro and they will not only taste better, they will not squeak or bounce when you try to eat them.

How long is green bean casserole good for in the fridge? If properly prepared, cooked and stored in a covered air tight container in the refrigerator I would expect prepared or leftover food to last 2 or 3 days. Cooked Food should not be allowed to sit at room temperature for more than 2 hours.

I use chicken broth for the cream of chicken soup substitute. To make a heartier soup, like the cream of mushroom, I use beef broth. Sometimes I like to add in a little shredded chicken, sliced mushrooms, celery, etc. Use your imagination.

Yes, you can substitute cream of chicken for cream of mushroom. They are similar in texture and taste, so it is an easy substitution.

The Casserole Is Bland

Another one of the most common green bean casserole mistakes is to choose a recipe that's a bit too simple, which can result in a bland dish.