Why is my green bean casserole soupy?

If you're making green bean casserole with condensed cream of chicken or cream of mushroom soup, you shouldn't have to worry about it being too thin or "soupy." If you're making a creamy filling from scratch that is too watery or thin, thicken it up using a cornstarch slurry or a roux.

What can I use instead of milk for green bean casserole?

Heavy cream or half-and-half can be used in place of milk. For a dairy-free alternative, use your favorite non-dairy milk, just make sure it's unsweetened.

What pairs well with green bean casserole?

Serve green bean casserole with traditional Thanksgiving sides, such as Sweet Potato Casserole with Walnuts , Red Skin Mashed Potatoes , and Brioche Stuffing .

Green Bean Casserole with Cream of Chicken Soup

Green Bean Casserole with Cream of Chicken

Print Recipe

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Prepare this classic Green Bean Casserole with Cream of Chicken Soup for a show-stopping holiday side dish, guaranteed to disappear in an instant! Made with fresh green beans and just 7 common ingredients!

Author: Katie
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 8 servings 1x
Category: side dish
Method: baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

2 pounds trimmed and cut fresh green beans (see notes)
2 (10.5 ounce) cans condensed cream of chicken soup
1/2 cup thinly sliced white onion
1/2 cup milk
1 teaspoon garlic powder
1/2 teaspoon black pepper
1-2 cups crispy fried onions

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Instructions

Preheat your oven to 350°F. Bring a large stock pot of water to a rolling boil. If you haven't trimmed and cut your fresh green beans already, then you can do this while the water is coming to a boil. See the note below about trimming and measuring the green beans.
Blanch your green beans. Submerge the green beans into the boiling water. Boil for 5 minutes. Drain the boiling water and immediately rinse the green beans with cold water. Transfer the green beans to a large mixing bowl and set aside.
In a medium-sized mixing bowl, combine the cream of chicken soup, sliced white onions, milk, garlic powder, and black pepper. Stir until combined.
Pour the cream of chicken mixture over the blanched green beans. Stir until the green beans are fully coated in the soup mixture.
Transfer the soup and green bean mixture to your casserole dish. Bake the casserole in your preheated oven for 30 minutes, until heated through and bubbling. Remove from the oven, top with an even layer of the crispy fried onions, and return the dish to the oven. Cook for an additional 5-10 minutes, until the fried onions begin to brown.
Remove from the oven, serve, and enjoy!

Notes

This recipe calls for 2 pounds of trimmed and cut green beans. This means the weight measurement is taken after the green beans have been trimmed and cut. When shopping for this recipe, you should purchase around 2.5-3 pounds of fresh green beans, so you have enough green beans after you've trimmed the ends, cut them in half, and discarded any with black or brown spots. The best way to get an accurate measurement is to use a kitchen scale.
You can use 2% or whole milk for this recipe.
The cream of chicken soup and the fried onions both contain significant amounts of salt, which is why I have not added any additional salt to this recipe. Add salt to taste, if needed.
The nutrition information shown below is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional medical advice.

Nutrition

Serving Size:
Calories: 180
Sugar: 5.5 g
Sodium: 413.7 mg
Fat: 9 g
Carbohydrates: 22 g
Fiber: 3.6 g
Protein: 5.2 g
Cholesterol: 4.7 mg

Keywords: green bean casserole with cream of chicken

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