![]() If this happens, don’t panic! The casserole will get thicker as it cools a bit (so if it’s not too soupy, then I wouldn’t worry about it). It can also get a little runny as the water cooks off frozen green beans. It could be that you added too much milk to the canned soup. But once in a while, your casserole might seem a little soupy. The casserole should turn out nice and thick if you drain your canned green beans well. However, there is always room for improvement, am I right? So, here are some pro tips, tricks, and answers to your most-asked questions about how to make the best green bean casserole. I promised an EASY green bean casserole recipe and I delivered. Now, I know three simple steps seems pretty foolproof. Here’s how to make a crowd-pleasing creamy green bean casserole. But for my recipe, I’m stickin’ with easy (and yummy). Of course, a homemade cream of mushroom soup or a from-scratch cream sauce can add great depth to your casserole. Cream of chicken gives this dish a unique flavor while keeping it familiar. The true classic green bean casserole recipe calls for cream of mushroom soup. Now, I emphasize using cream of chicken soup in this recipe because it’s not the norm. Simple and straightforward, fast and easy, is what we like, don’t we?! How to Make Green Bean Casserole with Cream of Chicken Soup There are many green bean casserole variations where people add shredded cheese, sautéed mushrooms, onions, and fresh herbs like thyme. Of course, you could always get fancy with the seasonings-swap out regular salt for a seasoning salt or hit it with some garlic pepper from Rosamae Seasonings.
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