We know that Thanksgiving and green bean casserole go hand in hand. There was a time when making green bean casserole meant opening a can of green beans, a can of mushroom soup and a can of fried onions and throwing it all in the oven. Admittedly, that version tastes pretty good, but it usually contains a good amount of sodium and some not-so-wholesome ingredients. Your best bet? Making it from scratch. Yes, it will take a little more elbow grease (but not much, we promise). Here are a few mistakes to avoid when you're making green bean casserole from scratch and tips to fix mistakes if they happen.
How to Cook Fresh Green Beans
Mistake No. 1: Forgetting the Stovetop
Traditionally, green bean casserole is an oven-only dish. With recipes that have you opening a few cans of beans and some mushroom soup, that's just fine. But if you're making a green bean casserole with fresh ingredients, then you are going to have to get started on the stovetop. Cooking ingredients like mushrooms and onions in the skillet improves their taste and texture. Plus, cooking everything together on the stovetop gets the flavors melding and cuts down on the time needed in the oven—an added bonus on Thanksgiving when oven space is limited. And with some recipes, you can skip the oven altogether. But if you are baking it, your casserole should have the flavor and texture you want before it hits the casserole dish. All you're doing in the oven is giving it a little more heat and crisping up the topping, a process that shouldn't take more than 15 to 20 minutes and can be done while your turkey is resting.
5 Mistakes That Ruin Brussels Sprouts (and How to Fix Them)
Pictured Recipe: Slow-Cooker Green Bean Casserole with Crispy Onions
Mistake No. 2: Your Topping Isn't Crispy
Whether you're making your onion topping from scratch or just opening a can of premade onions, you want it crispy, not soggy or—even worse—burned. If your topping is soggy, it's probably because the casserole itself is too wet. Before you add your topping, try to thicken the casserole with flour or cornstarch so the topping sits on top and doesn't sink to the bottom. If you're freeing up your oven by making your casserole in a slow cooker or a pressure cooker (like an Instant Pot), don't add your topping until it hits the serving dish. Both of these appliances use moist heat, which will never give you that signature crispy topping that makes green bean casserole so special. On the other side of the spectrum, if your topping burns, your oven is either too hot (keep it around 400°F or less) or your topping has been in the oven for too long. If your casserole needs to cook for more than 15 minutes in the oven, wait to add the topping until the last 15 minutes of cooking.
The green beans in green bean casserole should be tender but not mushy. Classic green bean casserole calls for "French cut" green beans, or green beans that have been thinly sliced lengthwise. Unless you've taken the time to cut them yourself (and most people don't), they come either canned or frozen. Green beans from a can have already been cooked to death right in the can and harbor plenty of sodium that could make your casserole too salty. 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. Cook them until they are tender-crisp. If you're steaming or boiling them, cooling them down in a water bath filled with ice or just cold running water will stop them from overcooking while they sit.
4 Mistakes That Ruin Stuffing (And How to Fix Them)
Mistake No. 4: Your Casserole Is Watery
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 are preparing your casserole on the stovetop, you can sprinkle your thickener of choice over the vegetables as they cook, or you can make a slurry (a combination of a small amount of liquid, such as broth, and thickener that gets added to a larger volume). Another reason your casserole might be too wet is that you might not have cooked the ingredients long enough on the stovetop first, and during the casserole's time in the oven, the vegetables continued to leach out water. So what happens when the casserole is finished and it's swimming in a pool of liquid? Your best bet is to remove the onion topping and return it to the stove to cook it longer or add more thickener.
Pictured Recipe:Cheesy Green Bean Casserole
Mistake No. 5: Your Leftovers Are in the Fridge for Too Long
Don't make the mistake of leaving the casserole in the fridge for too long. To reduce food waste after the holidays, pack the leftover casserole in single-serving containers for lunches for the next couple of days. While it's totally fine to enjoy a repeat of your casserole, the number one mistake people make with leftovers is not getting creative with them. If you freeze the casserole, be sure to label and date it for future planned meals.
Don't start throwing toppings on the casserole before it's cooked through. "Adding topping too early [is a mistake] because the onions get soggy or burn," Chef Patel says. Instead, wait it out. Just a few minutes before the dish is finished and ready to be pulled from the oven, you can then add in those toppings.
So what happens when the casserole is finished and it's swimming in a pool of liquid? Your best bet is to remove the onion topping and return it to the stove to cook it longer or add more thickener.
Place green beans into a skillet and pour in chicken broth. Raise heat to high, add salt, black pepper, and cayenne pepper to beans, and bring to a simmer. Beans will begin to soften. Turn heat to medium-low and simmer for 1 1/2 hours.
Empty both cans in to a medium sauce pan and add onions, bacon bits, salt and pepper.Cover and cook on medium heat for about 10 minutes. The trick is to let it bubble and DO NOT take the lid off. The bacon bits and onions soften and enhance the flavor of the beans.
Arguably best made with canned green beans, a green bean casserole and other cooked casseroles will last four days in the fridge. Like with mashed potatoes, cooked casseroles are safe to eat out of the freezer, although quality will suffer, according to a food safety specialist at the USDA Meat and Poultry Hotline.
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.
If you toss frozen green beans straight into a pan, all the ice around them will thaw and create a pool of water in the bottom of the pan, which then has to cook off before the green beans start to saute. This results in overcooked, soft, soggy, and rubbery green beans.
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.
An ice bath also works for green beans and potatoes. Just peel the potatoes before submerging into an ice bath. This method works for celery, carrots, broccoli, and asparagus. Just trim the bottoms of the vegetables and place them upright in a tall glass of water until crisp (usually around 30 min).
Butter: A bit of butter adds a rich flavor and helps the seasoning stick to the green beans. Seasoned salt: Buy seasoned salt from the store, or make your own seasoned salt at home. Chili powder: This is an unexpected knockout seasoning. Chili powder adds a touch of spice and color without being too overpowering.
Then, I toss the blanched beans with olive oil, lemon juice and zest, garlic, and salt to pep up their flavor. Serve them just like that, or dress them up more with toasted almonds or pine nuts, grated Parmesan cheese, red pepper flakes, or fresh herbs like basil, parsley, or thyme.
"I always opt for frozen French-cut green beans," adds Blair Lonergan, the founder of The Seasoned Mom. "While canned green beans are easier because they don't require any pre-cooking, they are also saltier and softer."
According to the USDA, food that has been left out of the fridge for more than two hours should be thrown away. That's because between 40° F and 140° F (what the USDA calls the "Danger Zone"), bacteria grows incredibly fast and can make you sick.
How can you cook green beans so that they do not get soggy or lose their flavor? Steam them! Not too much, either, just to make them enjoyably warm. They'll keep their crunch (I so love that) and their flavor.
Add a little water or milk to the top of the it before reheating.Allow the liquid to seep in between the casserole and the baking dish, without overflowing.Cover the top with aluminum foil. The added moisture will get trapped in by the foil and the steam created will moisten a dry casserole.
Most of the time when frozen green beans are soggy, it's because the melted ice from the packaging is adding into the skillet and is too much liquid, or the beans are placed into oil in the skillet that isn't hot.
Address: Apt. 994 8891 Orval Hill, Brittnyburgh, AZ 41023-0398
Phone: +26417467956738
Job: District Marketing Strategist
Hobby: Embroidery, Bodybuilding, Motor sports, Amateur radio, Wood carving, Whittling, Air sports
Introduction: My name is Prof. An Powlowski, I am a charming, helpful, attractive, good, graceful, thoughtful, vast person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
:max_bytes(150000):strip_icc()/45658211-7796a55a114741c78ecd64880a820570.jpg "Mistakes That Ruin Green Bean Casserole (And How to Fix Them) (1)")
:max_bytes(150000):strip_icc()/3757873-f459bebc55a7444488c2b57a592219e9.jpg "Mistakes That Ruin Green Bean Casserole (And How to Fix Them) (2)")
:max_bytes(150000):strip_icc()/cheesy-green-bean-casserole-1244-8f4daee31fed40418afdd4b542b64d42.jpg "Mistakes That Ruin Green Bean Casserole (And How to Fix Them) (3)")
