Thanksgiving has a way of turning even the calmest home cook into a frazzled project manager. Suddenly, you’re juggling spreadsheets (real or in your head): Who’s bringing what? How many pies do you actually need? And what side dishes can you positively make ahead of time?Green bean casserole, that classic American throwback with its creamy middle and crunchy onion top, is one of the most popular Thanksgiving sides, but not everyone agrees on the best way to make it. Some swear by the traditional canned-soup version because it’s quick, nostalgic and, let’s be honest, practically cooks itself. Others prefer a fresher, brighter, more flavorful take made with fresh green beans and a homemade sauce (the show-offs of the family).But no matter which camp you fall into, the question always circles back to the same thing: How do you make a casserole that tastes great, holds up on the buffet and doesn’t add chaos to an already chaotic day? OK fine—then, there's more questions that typically follow: Can you make green bean casserole ahead of time? How many cans of green beans do you really need?! We could go on and on.To help you sort out the popular holiday casserole, we turned to Danielle Turner, a D.C.-based personal chef, food writer, cooking instructor and CEO of Forklift Media, who has seen every version of this popular Thanksgiving side dish. She’s coached overwhelmed beginners, catered elegant dinners and witnessed firsthand what works, what fails and what will have your family fighting over the last scoop.Here are all of Turner’s top green bean casserole tips so you get it in the oven, get it on the table and get everyone raving (about you and your cooking, of course).Related: How To Make Cornbread 10x Better, According to the ‘Cast Iron Cowboy’
The good news: According to Turner, you can assemble your casserole up to two days before serving. “You can make the sauce, combine it with the green beans and get it in your baking dish," she says. "Cover it tightly and store it in the fridge.” She explains that when it’s time to bake, let the casserole sit at room temperature for 30 to 45 minutes, then add the fried onions and put it in the oven. One thing you shouldn't do? Freeze it. “Freezing will likely result in beans that are too soft and the casserole could be soggy from any excess moisture caused by freezing,” she warns.Related: The Asian Way to Make Green Bean Casserole 10x Better
Should You Make Green Bean Casserole With Fresh, Frozen or Canned Green Beans?
Turner’s top pick is fresh. “It’s so much more satisfying if the green beans are crisp-tender, not soft,” she says. “Larger, heartier green beans will maintain their shape and texture once they’re cooked.” Frozen is a solid second choice, she tells Parade, as long as you choose standard green beans and add them straight from the freezer. Skip French-cut, she says, as they break down too easily. Canned works if you must, but flavor and texture will take a hit. Turner recommends choosing no-salt-added beans, draining them well and patting them dry for the best results. Related: The Best Type of Green Beans for Green Bean Casserole
Turner suggests 1 1/2 to 2 pounds of fresh or frozen green beans for a casserole that feeds 6 to 8. If you're using canned green beans, use 2 to 3 cans (15 ounces each).Related: How Many Green Beans Do You Need Per Person?
How Long Should You Bake Green Bean Casserole?
Bake the casserole for 20 to 25 minutes, adding the crispy onions during the last 5 to 10 minutes of cooking (this is the important part!). It’s done when the creamy filling bubbles thickly and the casserole browns around the edges.Related: Alton Brown’s Green Bean Casserole Recipe Puts a Much-Needed Modern Spin on the Classic Side
This year, Turner encourages you to think outside the can and try a fresher take on the classic casserole. “Skip the canned cream of mushroom soup,” Turner tells Parade. “I know that may seem sacrilegious because the original recipe was created by a soup company, but you’ll get so much more flavor if you make your own sauce. Yes, it requires more time to pull together, but the end result, an elevated green bean casserole, is worth it.”
Here's how Turner does it: Sauté eight ounces of flavorful mushrooms (she loves shiitakes) with diced onion in olive oil until they’re soft and browned. Sprinkle with two or three tablespoons of all-purpose flour, stirring constantly for about a minute until the flour browns slightly. Gradually add about 2 cups of milk (Turner uses 2% ), stirring well after each addition to prevent lumps.
Increase the heat to medium-high and cook, stirring occasionally, until the sauce thickens to a gravy-like consistency. Season the sauce with salt, pepper and any other herbs and spices you enjoy. Remove the sauce from the heat and stir in one cup of sour cream or plain Greek yogurt. Turner says you can add the green beans to the sauce at this point and toss until coated or, alternatively, pour the sauce over the green beans in the baking dish. Related: 100+ of Our Very Best Casserole Recipes for Warm Dinners on Busy Days
How Do I Avoid Common Green Bean Casserole Mistakes?
Even the best, most experienced cooks can run into a snag in the kitchen every now and then. Here are some of Turner's thoughts on avoiding common green bean casserole errors.
According to Turner, soggy beans happen when there’s too much liquid, whether from canned beans that weren’t drained or dried well, thawed frozen beans or over-blanched fresh beans. To avoid these issues, Turner says to blanch briefly, cool immediately and pat everything super dry. “A dry bean won’t be soggy,” she says. Related: 65 Recipes for the Most Delicious Thanksgiving Dinner
The casserole is watery
The problem of a watery casserole comes from a thin sauce. “Your sauce should be closer to a gravy texture, not thin like milk,” she says.The fix? Add enough flour, cook the sauce long enough or stir in a cornstarch slurry before adding the beans.
Make sure you’re seasoning as you go. Salt and pepper first, then layer in some added flavor. Turner suggests garlic powder, onion powder, paprika, thyme or even spice blends. A little Creole seasoning will add heat too, if that’s your jam.
The top isn't crispy
For a super crisp topping, add the fried onions during the last few minutes of cooking and don’t do this step ahead of time. (“That should apply to all casseroles,” she explains.) If you added the topping too early and the onion sogged out, broil the casserole briefly (keep a close eye on it so it doesn't burn) before serving.
Leftover green bean casserole will also end up with a soggy topping because of the moist environment in the fridge. To bring it back to life, stir everything together, sprinkle some fresh crispy onions on top and reheat in the oven.
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Danielle Turner, a D.C.-based personal chef, food writer, cooking instructor and CEO of Forklift MediaHence then, the article about can you make green bean casserole ahead of time a personal chef weighs in was published today ( ) and is available on Parade ( Saudi Arabia ) The editorial team at PressBee has edited and verified it, and it may have been modified, fully republished, or quoted. You can read and follow the updates of this news or article from its original source.
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