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Old 01-27-2007, 03:39 PM   #1
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Green bean casserole too watery

Okay, now my grandmother, who hated to cook, made this dish when I was a kid and we loved it. Popular 60's casserole. Only 4 ingredients and the recipe is on the back of the can of the fried onion rings, and all over the internet.

I made it last week with two cans of drained french style green beans, a can of mushroom soup, 3/4 of a can of 1% milk. And baked. And it was all loose-liquidy, milky. Not the thick gloopy casserole that Nan made.

How could I have messed this up? I feel like a newbie cook asking about this. I want to get back up on that horse and make it tomorrow.

What do you think? Less milk?

Lee

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Old 01-27-2007, 04:05 PM   #2
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No milk, I think. Or as you say, a lot less. I don't think I've ever put milk in it when I made it eons ago. But one addition might be good--a little sour cream.
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Old 01-27-2007, 04:21 PM   #3
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Campbells only recommends 1/2 cup milk. I made the casserole for the holidays per their recipe and mine wasn't too liquid at all.
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Old 01-27-2007, 04:42 PM   #4
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You may also try simmering beans in water with onion and garlic...drain beans...reserve 1 soup can of bean juice for the liquid..no milk..use plenty of the ff onions....

Variation #874,781
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Old 01-27-2007, 05:11 PM   #5
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Although I know the original recipe calls for canned green beans, I can't STAND canned green beans. In fact, except for dried-type beans (like kidney, etc.) & corn, I really don't like any canned vegetables. Much prefer fresh or frozen.

I find this casserole MUCH better & definitely not watery at all when I make it using thawed/drained frozen green beans. In fact, the recipe on the back of the french-fried onion rings does give an equivalent for using frozen beans in the recipe. Give them a try next time. I buy the frozen whole baby green beans, but have used the regular cut ones as well. Both work just great.
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Old 01-27-2007, 05:14 PM   #6
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Quote:
Originally Posted by BreezyCooking
Although I know the original recipe calls for canned green beans, I can't STAND canned green beans. In fact, except for dried-type beans (like kidney, etc.) & corn, I really don't like any canned vegetables. Much prefer fresh or frozen.

I find this casserole MUCH better & definitely not watery at all when I make it using thawed/drained frozen green beans. In fact, the recipe on the back of the french-fried onion rings does give an equivalent for using frozen beans in the recipe. Give them a try next time. I buy the frozen whole baby green beans, but have used the regular cut ones as well. Both work just great.
Frozen French-style green beans are even better.
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Old 01-27-2007, 05:15 PM   #7
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Fresh or Frozen!!! I second that motion!!!
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Old 01-27-2007, 05:33 PM   #8
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My daughter requests this every Thanksgiving or Christmas. And she only likes it with canned green beans. I've tried to sub fresh and frozen without letting her know - each time she noticed and said something. I use 1/2 cup !% milk, a dash of soy sauce and I think it's 1/2 cup shredded sharp cheddar. I've never thought it was too watery.
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Old 01-27-2007, 08:27 PM   #9
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Personally, I don't care for frozen green beans, and when it comes to Green Bean Casserole, I want only canned ones, preferably French style. Don't care for cheese in it...just the soup (no milk), green beans and fried onion rings.

"If somethin' ain't broke, don't fix it."
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Old 01-27-2007, 08:57 PM   #10
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I don't know about the cheese part, but my youngest brother told me during the holidays that our mother used to make the casserole with a healthy addition of Cheese Whiz. I don't ever remember that. However, I left home at a quite young age and may not have had the casserole prepared that way. Personally, even though I am a bit of a cheeseaholic, I would leave the cheese out. As Constance said, "If it ain't broke. Don't fix it."

Or, perhaps, "If it ain't broke. Don't break it."
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