Crockpot Green Bean Casserole Recipe - The Cookie Rookie® (2024)

FAQs

How do you keep green bean casserole from being soupy? ›

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.

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.

Overcooking the beans won't just drain them of their appealing color, but it will also make them too soft and mushy, resulting in a less appetizing casserole.

Cornstarch, potato starch, and chickpea flour are a couple of pantry-friendly ways to thicken soups, stews, and sauces in the slow cooker. Just a tablespoon or two of any — added towards the end of cooking — will thicken sauces especially well.

If you're putting your recipe together and the sauce doesn't seem quite thick enough, you have some options. "The easiest route is to get a separate bowl and mix a couple tablespoons of cornstarch with some water," Malarkey says. "Other routes would be adding more cream of mushroom soup."

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

After soaking the beans overnight or using the quick soak method, drain the beans and rinse them. Now put the beans in fresh water to cover the beans. Heat until boiling and turn the heat down to a simmer. If the water level falls below the top of the beans, add more water to cover the beans.

Don't worry — they're still nutritious. “Canned green beans have a similar nutrient content to fresh or frozen,” says Whitson. “But choose low-sodium varieties, or rinse them before cooking to remove any added salt.” Canned beans are already soft, so they don't require much cooking.

Why do Americans eat green bean casserole? ›

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.

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.

Are Green Beans Safe for Dogs? Chopped, steamed, raw, or canned—all types of green beans are safe for dogs to eat, as long as they are plain. Green beans themselves are not only safe for dogs, but veterinarians also recommend them as a healthy treat. Best of all, dogs seem to love them.

Green Bean Casserole Leftovers

Your creamy green bean casserole will last about four days in the fridge. The crunchy topping will get softer as time goes by; pop it into the oven to reheat to crisp it up a bit. While casseroles have a reputation for being freezer-friendly, green bean casseroles don't freeze so well.

Carefully dump the open can of beans into a colander over your sink and let the excess liquid drain completely. Rinse with cool water until the liquid runs clear.