If you want to thicken up your classic green bean casserole to give it a richer consistency, there are a few simple tricks you can try. The traditional green bean casserole consists of green beans, cream of mushroom soup, and fried onions. While delicious, the sauce can sometimes be too thin. Follow these tips to achieve the perfect thick and creamy green bean casserole.
Use an Extra Can of Soup
One of the easiest ways to thicken up green bean casserole is to add an additional can of cream of mushroom soup. The traditional recipe calls for just one 10.75 ounce can. Simply mix in one extra can for a thicker consistency. You may need to adjust other seasonings like salt and pepper after adding more soup. The additional can of soup adds more starch and thickness. Just take care not to overdo it on the soup, or the casserole may become too gloppy.
Use a Roux
Another method is to thicken the sauce with a simple roux. A roux is a cooked mixture of equal parts fat, like butter, and flour. The roux will thicken up the sauce nicely. Melt 2 tablespoons of butter in a saucepan over medium heat. Whisk in 2 tablespoons of all-purpose flour and let it bubble for 1 minute. Slowly whisk in the can of cream of mushroom soup until nice and smooth. Let it simmer for 2-3 minutes until slightly thickened. Then mix the roux into the green bean casserole as usual. The flour from the roux will give it a thicker consistency.
Add Breadcrumbs
Mixing in some breadcrumbs is an easy way to absorb extra moisture from the casserole and thicken it up. Simply toss the cooked green bean mixture with 1/4 to 1/2 cup of plain dry breadcrumbs until well combined. Let it sit for 5 minutes before baking as usual. The breadcrumbs will continue thickening the sauce as it bakes. Panko or coarse breadcrumbs work best to really absorb the liquid. Just avoid seasoned breadcrumbs, which can throw off the flavor.
Reduce the Milk
Standard green bean casserole recipes call for 1 cup of milk, added along with the cream of mushroom soup. Cutting back on the milk to around 1/2 cup can help create a thicker consistency. Less liquid means a richer, creamier sauce. Too little milk however can make the sauce gloppy, so don’t eliminate it entirely. Shoot for around 1/2 to 3/4 cup for the best texture.
Sprinkle with Flour
Here’s another simple flour-based trick for thickening up the casserole. After mixing together the green beans, mushroom soup, and milk, sprinkle a thin layer of all-purpose flour over the top. Use about 2 tablespoons. Gently mix to distribute the flour through the bean mixture. Let it sit for at least 5 minutes before transferring to a casserole dish and baking. The flour will gradually thicken up the sauce as it bakes.
Simmer the Sauce
Allowing the sauce to simmer for a bit on the stovetop will help thicken it up before adding it to the casserole dish. After mixing together the soup, milk, and beans, transfer the mixture to a saucepan. Bring to a gentle simmer over medium heat. Let it bubble for 3-5 minutes to reduce the liquid and concentrate the flavors. The starch from the beans will also help thicken the sauce as it simmers. Then assemble and bake the casserole as directed.
Add Velouté Sauce
Replacing some of the cream soup with a velouté sauce is a flavorful way to thicken up the classic. A velouté is a white sauce made from cooking flour and butter together, then whisking in broth or milk. Make a basic velouté with 2 tablespoons each butter and flour cooked for 1 minute, then slowly whisk in 1 cup chicken or vegetable broth and 1/2 cup milk. Simmer until thickened, then mix half of the velouté into the green bean casserole ingredients. The velouté adds body and richness.
Fold in Egg Yolks
For an extra luxurious texture, fold in some egg yolks at the end. Cook the green bean mixture as directed. Remove from heat and let cool slightly. In a small bowl, whisk together 2 egg yolks. Slowly stir the yolk mixture into the casserole to temper it. This adds richness without scrambling the eggs. The heat from the beans will gently thicken and set the yolks. Just don’t let the mix get too hot or the eggs can curdle.
Top with Fried Onions
Don’t forget the crispy fried onion topping! French’s French Fried Onions are the perfect crunchy, salty complement to the rich casserole. The onions absorb moisture from the sauce as the casserole bakes, helping to further thicken and intensify the flavors. Piling on an extra thick layer of fried onions will also give you that satisfying crunch in each bite. Let the onions brown and crisp up during baking.
Other Thickening Agents
For more ways to thicken up the classic green bean casserole, consider using:
- Cornstarch – Whisk 1-2 tablespoons of cornstarch into the soup and milk before adding to beans.
- Tapioca – Stir in 1-2 teaspoons of quick-cooking tapioca granules with beans.
- Mashed potatoes – Fold in 1 cup mashed potatoes for thickness.
- Puréed beans – Purée 1 cup of the green beans in a blender or food processor and mix back in.
- Wheat germ – Add 2-3 tablespoons toasted wheat germ for light thickening.
- Oatmeal – Sprinkle 2 tablespoons dry oats over the casserole before baking.
- Cream cheese – Mix in 4 ounces softened cream cheese until fully incorporated.
What Causes Runny Casseroles?
There are a few things that can lead to a too thin, watery casserole:
- Too much milk or soup – Reducing these liquid ingredients thickens the sauce.
- Overcooking the beans – Undercooking leaves a firmer bean.
- High moisture ingredients like raw onions, tomatoes, or mushrooms.
- Not allowing a starch slurry to fully thicken before baking.
- Forgetting to drain canned beans well.
- Cooking at too high of a temperature, boiling away moisture.
- Using lower starch soups like celery or chicken.
Tips for Perfect Texture
Follow these tips for the ideal thick, velvety casserole:
- Use canned or cooked dried beans, don’t cook from raw.
- Make sure beans are very well drained before mixing.
- Use higher starch ingredients like a roux, breadcrumbs, or egg yolks.
- Simmer or let sit for a few minutes after adding thickeners.
- Avoid boiling or overcooking, maintain a gentle simmer.
- Add any extra liquid slowly and sparingly.
- Allow casserole to rest 5-10 minutes before serving.
- If too thick, stir in additional milk, stock, or cream to thin.
Conclusion
Achieving the perfect thick and creamy green bean casserole takes a little trial and error. The good news is there are many simple tricks to give your casserole a richer, thicker consistency. Reducing the milk, adding a roux or extra soup, simmering the sauce, and using plenty of starch-absorbing fried onions are all easy ways to thicken it up. With a few small tweaks, you can give this Thanksgiving favorite the ideal velvety texture for scooping up on your plate.