Green Bean Recipe | Green Bean Casserole (2024)

FAQs

Is green bean casserole better with canned or fresh? ›

this is a great classic Thanksgiving side dish! Are frozen or canned green beans better for green bean casserole? This green bean recipe uses the fresh kind, but frozen are your next best bet. Canned green beans are too mushy and will fall apart, so don't use those if at all possible.

A green bean casserole makes the Thanksgiving holiday complete, and this version can be on the table in no time at all thanks to just four ingredients from your pantry or fridge: canned green beans, condensed mushroom soup, French-fried onions, and shredded Cheddar cheese.

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.

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

Unless the recipe tells you to keep the canned beans in their liquid, you should drain your can and give the beans a good rinse before using. This will improve the flavor and texture of your finished dish. Open your cans of beans using a can opener. There may be sharp edges from opening the can.

Mistake #5: A Runny Casserole

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.

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.

Green Bean Casseroles are served at 20 million Thanksgiving dinners every year.

Casseroles can really shine when they achieve a harmonious balance of flavors. Sweet, salty, spicy, and acidic elements should blend well and complement each other. Add ingredients like caramelized onions, olives, or lemon zest to give your casserole a depth of flavor.

Drain one can of the green beans. 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.

How to make your beans tastier? ›

Switch up your bean cooking liquid

Water is perfectly good for cooking beans, but if you want extra flavor, why not add another liquid? You can cook beans in any kind of stock, for example, or any kind of combination of stock and water that you want. You can also add some wine or beer for more flavor.

The best side dishes to serve with a green bean casserole are collard greens, corn on the cob, kielbasa, fried shrimp, spaghetti and meatballs, London broil, broccoli, caramelized onions, zucchini carrot bread, lentil loaf, Cajun turkey, roasted chicken, grilled steak, baked salmon, pork chops, Apple slaw and Christmas ...

If you don't have dried beans, you can substitute canned. For every pound of dried beans called for... ...you'll need 58 ounces of canned beans (3 or 4 cans, depending on size).

A serving of green beans is one cup. This is about 20 medium green beans.

Looking at the nutrition information between canned and fresh green beans revealed that the nutritional content is pretty similar between the two. However, one of the primary differences is sodium content, with canned green beans having more than fresh vegetables.

When I run out of those, or when it's off season, frozen or canned green beans are a perfectly acceptable substitute. Hands down, my number one favorite way to enjoy fresh green beans is the old fashioned slow stewed way.

"Frozen beans hold their texture and flavor better when cooked, while canned beans can become mushy," says Lauren Allen, the owner and creator of recipe website Tastes Better From Scratch and an Amazon best-selling cookbook by the same name.

Vegetables including tomatoes, spinach, and green beans are some of the commonly canned vegetables that are rich in vitamin C. While the initial blanching process results in some vitamin C losses, the remaining vitamin C is preserved longer after canning.