It wouldn't be a holiday dinner without green bean casserole. Yet, the perfect green bean casserole, one that tastes creamy, indulgent, and oh-so-good, can be a bit difficult to achieve. A few common mistakes can stand between an impressive side dish and one that is doomed for leftover purgatory. To make sure your side dish is super tasty, avoid these mistakes when whipping up that favored casserole this year.
Cheese makes a casserole taste great, but you can use too much of a good thing. "I heart cheese, but I am not a fan of cheese on my green bean casserole," says Dana Angelo White, MS, RD. "A bunch of shredded cheddar distracts from the fresh flavor of the green beans." If you must, add a sprinkle of Parmesan, as it complements the mushrooms, and a little extra umami flavor never hurts.
Mistake #2: Not Using Other Veggies
Why stick with just green beans when you can make a medley of veggies for added flavor? "Green beans are the star here, but adding fresh sliced mushrooms makes for a next-level casserole," White says. You can get in more health benefits, like fiber and vitamins, but you can also improve the flavor by introducing some other tasty flavors that all mix well with one another. And extra veggies bulk up the casserole and create a thicker texture.
Mistake #3: Creating a Soggy Topping
The crispy topping of a green bean casserole is the best part, especially when the interior of the casserole is soft and creamy. It's all about a balanced texture throughout the dish. "French fried onions are classic, but you can also use panko bread crumbs, too, " White says. "Mix with olive oil or some melted butter and sprinkle over top before baking," she suggests. And if you want to stick with the classic fried onions you can, of course, just make sure they're nice and crispy on top. Don't let them sit for too long after baking, as the steam from the casserole will turn them limp.
Whatever you do, don't overcook the green beans. "If using fresh green beans, blanch in boiling water with salt only cook for 2 to 3 minutes max, says Chef Palak Patel from the Institute of Culinary Education. "Put cooked beans in an ice bath to preserve the vivid green color."
Make sure you have the right beans to begin with, as well "Frozen green beans are the best green beans to use for green bean casserole," Patel says. "French cut is the best to coat each bean with sauce, too."
Mistake #5: A Runny Casserole
Who wants that? Be sure that frozen green beans are completely defrosted and drained before adding them to the casserole, Chef Patel says. If you don't, the excess water from the beans can leak out into the casserole and make it thin and runny.
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.
Mistake #6: Adding Toppings Too Early
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. This will ensure the center is cooked and the toppings don't disappoint.
Yet it's one of the most common green bean casserole mistakes a home chef can make. If this happens to you, it may be due to adding that topping too early; toppings should be added at the very end of the cooking process, shortly before you pull it out of the oven.
Yet it's one of the most common green bean casserole mistakes a home chef can make. If this happens to you, it may be due to adding that topping too early; toppings should be added at the very end of the cooking process, shortly before you pull it out of the oven.
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.
"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.
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.
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.
Poking a casserole with a toothpick or a fork to see if it comes out clean is a helpful way to know what's happening in the center. Shaking the pan will also tell you if everything is cooked and set.
Make sure your quart jars are clean, you can run them though the dishwasher. Boil the lids and rims of the quart jars for a few minutes to ensure they are clean as well. Cook broken green beans anywhere from 25-45 minutes (this will depend on your pot size). Beans are done when you see a difference in color.
When green beans taste more like freshly-mown grass than food, and their texture is more squeaky-snap than chewable, we're not cooking them any more. We're undercooking them.
If you're reheating a large amount of leftovers, pop the whole casserole dish into a 350 degree oven for 15 to 20 minutes. You may need to cover the casserole with foil if the topping is getting too browned. Be sure to pull the dish out of the fridge about 30 minutes before reheating if you're going the oven route.
How long does it take a refrigerated casserole to come to room temp? Depending on the size of the dish and the density of its contents, it takes about an hour for to come up to room temperature. Add more time for a larger pan or one with dense contents.
However, too much fiber can cause bloating and gas. "Beans are high in fiber, with half a cup providing between 4 and 8 grams," says Kunik. "Since your body can't digest fiber, it can sit in the digestive tract while the bacteria digest it, producing gas as a byproduct.
Allow the casserole to cool to room temperature, then cover tightly with storage wrap or transfer to an airtight container. Store in the refrigerator for up to four days.
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