The Best Green Bean Casserole Recipes to Grace Your Thanksgiving Dinner Table (2024)

FAQs

Which is better in green bean casserole canned or frozen? ›

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.

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

How It Became a Holiday Staple. Green bean casserole was considered a perfect dish for holiday entertaining because it was simple, inexpensive, and could easily be made ahead of time. It became known as a "jiffy casserole" because it went from one bowl to one pan.

Green Beans: Depends

Sure, frozen green beans may be higher in nutrients than canned, but we feel the optimal choice depends on how you're going to utilize them. If you're serving them solo, frozen green beans are the way to go. If they're being added to a cooked dish or casserole, canned green beans are just as handy.

Any liquid from the beans will make your casserole watery. Only add 1/4 cup milk with the condensed soup—do not add the water as directed on the can. Add the crispy fried onions during the last 5 minutes of baking or they will absorb some of the sauce and become soggy.

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.

Green beans: 1 ½ pounds of beans makes 6 to 8 servings. Mashed potatoes: A 5-pound bag of potatoes makes 12 to 16 servings.

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

Green Bean Casserole from Scratch FAQs

Cover and freeze until you are ready to bake. You can bake start from frozen without adding the onions until the casserole has already baked for about 20 minutes. Should green bean casserole be soupy? No, your green bean casserole should not be soupy.

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The Casserole Is Too Soupy

If you used frozen green beans, but didn't fully defrost and drain them prior to adding them to the casserole, that mistake will surely account for the excess water you're now experiencing.

The casserole can sit out at room temperature for about an hour, then it should be reheated or stored in the fridge.

Canned Foods

According to Dr. Surampudi, canning requires a lot more processing, and is likely to have less nutritional value than frozen foods. The process of canning is different for different types of food, but typically it involves three major steps that keep the food safe to eat for long periods of time.

Aside from certain fruits like tomatoes and pumpkins, canned goods are likely to have less nutritional value than frozen. If you take the canned vegetable route, make sure that you avoid varieties with added sugars or sodium. Also, many of the nutrients from canned vegetables stay in the the liquid.

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.