Green bean casserole with progresso creamy mushroom soup

Q: How do you keep green bean casserole from getting soggy?

If your topping is soggy, its probably because the casserole itself is too wet. Before you add your topping try to thicken the casserole up with flour or cornstarch so the topping sits on top and doesnt sink to the bottom.

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This gluten-free take on a Thanksgiving fave couldn’t be easier, thanks to GF bread crumbs, Progresso creamy mushroom soup and Green Giant Steamers frozen green beans. You can even make it ahead and refrigerate until you’re ready to bake—helpful if you want to minimize your Turkey Day prep time.
This gluten-free take on a Thanksgiving fave couldn’t be easier, thanks to GF bread crumbs, Progresso creamy mushroom soup and Green Giant Steamers frozen green beans. You can even make it ahead and refrigerate until you’re ready to bake—helpful if you want to minimize your Turkey Day prep time.
INGREDIENTS:1 can (18 oz) Progresso® Vegetable Classics creamy mushroom soup1 teaspoon soy sauceDash ground black pepper (adsbygoogle = window.adsbygoogle || []).push({}); 2 tablespoons Progresso® plain bread crumbs3 cans (14.5 oz each) Green Giant® cut green beans, drained1 can (2.8 oz) French-fried onionsDIRECTIONS:1. Heat oven to 350°F. In ungreased 1 1/2-quart casserole, mix soup, soy sauce, pepper, bread crumbs, green beans and 2/3 cup of the onions.2. Bake about 30 minutes or until hot and bubbly. Stir; sprinkle with remaining onions.3. Bake about 10 minutes longer or until onions are golden brown.
Ingredients For kentucky green bean casserole
How To Make kentucky green bean casserole
Is green bean casserole better with canned or fresh?
How do you keep green bean casserole from getting soggy?
Can I use water instead of milk in green bean casserole?
How do you thicken green bean casserole?

13 ratings · 55 minutes · Serves 8

This gluten-free take on a Thanksgiving fave couldn’t be easier, thanks to GF bread crumbs, Progresso creamy mushroom soup and Green Giant Steamers frozen green beans. You can even make it ahead and refrigerate until you’re ready to bake—helpful if you want to minimize your Turkey Day prep time.

2 bags (12 oz each) frozen cut green beans, frozen cut cooked

2 Onions, cut in half, thinly sliced (3 cups), large

1 can Progresso vegetable classics creamy mushroom soup

2 tsp Gluten-free soy sauce

3/4 cup Bisquick gluten free mix

1 1/2 cups Milk or buttermilk

Green Bean Casserole

This classic green bean casserole includes all the holiday favorites and is sure to be a crowd pleaser at Thanksgiving and all year-round. This recipe comes from Butterball. Click Here to See More Casserole Recipes

1 18-ounce can creamy mushroom soup, such as progresso™ vegetable classics
1 teaspoon soy sauce
dash of ground black pepper
2 tablespoon plain breadcrumbs, such as progresso™
3 14.5-ounce cans cut green beans, such as green giant™, drained
1 2.8-ounce can french-fried onions

Preheat the oven to 350 degrees F. In an ungreased 1½-quart casserole dish, mix the soup, soy sauce, pepper, breadcrumbs, green beans, and ⅔ cup of the onions.
Bake until hot and bubbly, about 30 minutes. Stir; sprinkle with the remaining onions.
Bake until the onions are golden brown, about 10 minutes longer.

INGREDIENTS:1 can (18 oz) Progresso® Vegetable Classics creamy mushroom soup1 teaspoon soy sauceDash ground black pepper (adsbygoogle = window.adsbygoogle || []).push({}); 2 tablespoons Progresso® plain bread crumbs3 cans (14.5 oz each) Green Giant® cut green beans, drained1 can (2.8 oz) French-fried onionsDIRECTIONS:1. Heat oven to 350°F. In ungreased 1 1/2-quart casserole, mix soup, soy sauce, pepper, bread crumbs, green beans and 2/3 cup of the onions.2. Bake about 30 minutes or until hot and bubbly. Stir; sprinkle with remaining onions.3. Bake about 10 minutes longer or until onions are golden brown.

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Kentucky Green Bean Casserole

By Kristin Howells

from Taylorsville, KY

You may note that traditionally, a condensed soup is used. However, I find that using the ready to eat soup provides a better result and the quality is better. DO NOT ADD MILK to this recipe! The soup is prefect as it is. I prefer the progresso as the mushrooms are bigger, but if you have another brand you prefer, that is perfect as well... You can do it completely from scratch, by seasoning approx. 1.5 cups of cream broth and slow cooking mushrooms in it. If you prefer your casserole thicker, you can use more fried onions.

Ingredients For kentucky green bean casserole

1 can
progresso ready-to-eat cream of mushroom soup
1 can
french fried onions (small can will do, but you can add more if you like)
1 pinch
ground black pepper
INSTEAD OF CANNED CUT GREEN BEANS YOU CAN TRY
1 lb
fresh green beans - cleaned, tipped, and lightly steamed beforehand
2 can

different cut green beans - mix it up - don't forget to drain and rinse!

How To Make kentucky green bean casserole

2
In a medium bowl, mix the green beans of your choosing (see options) with the ready-to-eat soup.
3
Fold into the mix 3/4 can of fried onions
4
Add mix to casserole dish
5
Here you have a choice - you can either top with onions now, or wait until 10 minutes remain to add the onions. While adding now is easiest, adding with 10 minutes remaining provides the crispiest results!
Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Is green bean casserole better with canned or fresh?

To kick things up a notch, I also use fresh green beans rather than canned ones because it gives the casserole the most refreshing flavor that's just to die for. That isn't to say that you can't use canned or frozen, if that's easier for you then go right on ahead!

How do you keep green bean casserole from getting soggy?

If your topping is soggy, it's probably because the casserole itself is too wet. Before you add your topping try to thicken the casserole up with flour or cornstarch so the topping sits on top and doesn't sink to the bottom.

Can I use water instead of milk in green bean casserole?

While I often use water instead of milk in recipes, I wouldn't recommend it for green bean casserole. What is this? The milk adds creaminess that water simply cannot.

How do you thicken green bean casserole?

Add a thickener While your green bean casserole is on the stove, incorporate a thickener into the vegetables, such as cornstarch or flour. According to The Kitchn, you can combine cornstarch and a small amount of water or broth in a cup and stir until the lumps are gone, and it becomes a thick yet drizzly consistency.