In This ArticleView AllIn This ArticleNot Using the StovetopAdding Toppings Too EarlyUsing Canned Green BeansNot Adding Enough ThickenerRefrigerating Leftovers for Too Long
In This ArticleView All
View All
In This Article
Not Using the Stovetop
Adding Toppings Too Early
Using Canned Green Beans
Not Adding Enough Thickener
Refrigerating Leftovers for Too Long
We know that Thanksgiving andgreen bean casserolego hand in hand. There was a time when a green bean casserole recipe 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 ofsodiumand 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.
Mistake No. 1: Not Using 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.
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Pictured Recipe:Slow-Cooker Green Bean Casserole with Crispy Onions
Mistake No. 2: Adding Toppings Too Early
Pictured Recipe:Healthy Green Bean Casserole
Mistake No. 3: Using Canned Beans
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Mistake No. 4: Not Adding Enough Thickener
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: Refrigerating Leftovers 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 withleftoversis not getting creative with them. If you freeze the casserole, be sure to label and date it for future planned meals.
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