What Makes This Recipe So Good
Green bean casserole is one of my favorite Thanksgiving sides, but I love it even more when I can get it out of the way early. Holidays or not, the more recipes I can cook ahead of time and have ready-to-go when I need them, the better. At Thanksgiving, though? Absolutely invaluable. Figuring out how to make a green bean casserole ahead of time totally saved my dinner. It’s everything you love about a traditional green bean casserole, right down to the crispy, crunchy, French fried onions. How do you keep them crispy in the fridge, you ask? Well, the key is not to add the onion topping until literally the very, very end, that way they don’t have time to soak up the liquid from the green beans, milk, and cream of mushroom soup.
Chef’s Tips
Take the time to pat the green beans dry before adding them to the rest of the ingredients. It seems like a throwaway step, but it actually makes a big difference. If you don’t pat the green beans dry, that moisture will throw off the consistency of the soup, keeping it from really covering the green beans completely. That moisture will also make the mixture wet and kind of soggy as it sits in the fridge. If you’re using a glass casserole dish, let it warm up a little after it comes out of the fridge, before you put it in the oven. Cold glass going into a hot oven can make the glass crack or shatter, which will absolutely ruin your green bean casserole (and maybe your whole dinner in general). We used canned green beans because they’re easy and classic, but you can absolutely use fresh green beans instead. Just trim them and cook them, then let them cool completely before patting them dry and stirring them into the other ingredients. Feel free to add chopped pieces of bacon, shredded cheddar cheese, diced onions, or any other ingredients that make up your family’s favorite version of green bean casserole.
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