Goodbye, mushy green beans and soggy onions!
We know that Thanksgiving andgreen bean casserolego hand in hand.
Admittedly, that version tastes pretty good, but it usually contains a good amount ofsodiumand some not-so-wholesome ingredients.
Making it from scratch.
Yes, it will take a little more elbow grease (but not much, we promise).
Mistake No.
1: Not Using the Stovetop
Traditionally, green bean casserole is an oven-only dish.
Cooking ingredients like mushrooms and onions in the skillet improves their taste and texture.
And with some recipes, it’s possible for you to skip the oven altogether.
Pictured Recipe:Slow-Cooker Green Bean Casserole with Crispy Onions
Mistake No.
If your topping is soggy, it’s probably because the casserole itself is too wet.
Pictured Recipe:Healthy Green Bean Casserole
Mistake No.
3: Using Canned Beans
The green beans in green bean casserole should be tender but not mushy.
Frozen French-cut green beans are a better option.
And if you’re using fresh green beans?
You’ll need to cook them first by roasting, steaming or boiling them.
Cook them until they are tender-crisp.
Mistake No.
So what happens when the casserole is finished and it’s swimming in a pool of liquid?
Pictured Recipe:Cheesy Green Bean Casserole
Mistake No.
If you freeze the casserole, be sure to label and date it for future planned meals.
