To make green bean casserole not soggy, you should ensure that you're adding enough thickener such as cornstarch or flour to the sauce.
A common cause of watery or soggy green bean casserole and other casserole is not adding enough flour or cornstarch for thickener.
Mixing in some flour or cornstarch so that your green been casserole thickens and your toppings stay where they should, "on top", can help to fix soggy or mushy and watery green bean casserole.
A good main dish that goes well with green bean casserole is a fresh garden salad along with some crusty bread to soak of the creamy sauce of the green bean casserole.
Other good side dishes that go well and pair well with green bean casserole are grilled chicken or chicken tenders, pork chops and beef.
Bacon ranch chicken, asparagus pan fried in a skillet, meat loaf and pastas such as Spinach Ravioli Bake go great with green bean casserole.
Green Bean Casserole was originally created by a Campbell's employee, Dorcas Reilly, at Campbell's Camden, New Jersey headquarters in 1955.
She was one of the first full-time members of Campbell's Home Economics department—now known as the Campbell's Test Kitchen.
The amount of Americans that eat green bean casserole is estimated to be at least 20 million Americans.
It's estimated that 20 million American households serve Green Bean Casserole every Thanksgiving and many Americans also eat Green Bean Casserole at other times as well.
Even Campbell's estimates that at least 30 percent of their cream of mushroom soup sales go into making Green Bean Casserole.
Between 30 to 40 percent of Americans include Green Bean Casserole in their Thanksgiving dinners.
Green Bean Casserole is an American Baked Dish that consists mainly of green beans, cream of mushroom soup and French Fried Onions.
Green Bean casserole was also popularized in the USA from a recipe that was printed on a soup can that started in the 1950s.
While Campbell's Cream of Mushroom Soup is commonly used in green bean casserole you can also use any other cream of mushroom soup.
The ingredients to make green bean casserole include.
1 can (10.5 ounces)Condensed Cream of Mushroom Soup or Unsalted Cream of Mushroom Soup or Cream of Celery Soup.
1/2 cup 2% milk.
1 teaspoon soy sauce.
4 cups cooked cut green beans.
1 1/3 cups French's French Fried Onions
Green Bean Casserole was also originally created by a Campbell's employee, Dorcas Reilly, at Campbell's Camden, New Jersey headquarters in 1955.
She was one of the first full-time members of Campbell's Home Economics department—now known as the Campbell's Test Kitchen.