How to Make Your Green Bean Casserole Thicker: 12 Easy Tips

Green bean casserole is a beloved Thanksgiving tradition in many households. The combination of tender green beans, creamy mushroom soup, and crispy fried onions is simply irresistible. But sometimes this classic casserole can turn out too thin and soupy.

Don’t let a watery casserole ruin your holiday meal! With these 12 simple tricks, you can easily thicken up your green bean casserole and achieve the ideal creamy consistency.

Use a Roux

One of the easiest ways to thicken any sauce or gravy is by making a roux. A roux is a mixture of equal parts fat (usually butter) and flour cooked together.

To use a roux for green bean casserole:

• In a saucepan, melt 4 tablespoons of butter over medium heat.
• Whisk in 4 tablespoons of all-purpose flour until smooth. Cook for 2 minutes.
• Slowly whisk in 1 cup of the mushroom soup liquid. Simmer until thickened.
• Add the roux mixture to the casserole and stir to combine.

The roux will instantly add body and thickness to the mushroom soup sauce surrounding the green beans

Sprinkle with Flour

Instead of making a roux, you can just sprinkle a few tablespoons of flour directly over the green bean mixture before baking

As the casserole bakes, the flour will absorb excess moisture and give the liquid a gravy-like consistency. Start with 2-3 tablespoons and add more if needed.

Be sure to stir the flour in well so it doesn’t get clumpy. Flour works great to thicken up canned soups.

Mix in Instant Potato Flakes

Instant mashed potato flakes are an easy way to add thickness to any casserole, gravy, or soup. They have a neutral flavor and blend in seamlessly.

Stir 2-3 tablespoons of instant potato flakes into the green bean casserole before baking. Add more if it’s still too thin after cooking.

The potato flakes will quickly soak up excess moisture for fuller body and texture.

Whisk in Cornstarch

For a quick fix right before serving, dissolve some cornstarch in cold water and stir it into the casserole.

In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons cold water until smooth. Pour the mixture into the hot casserole and stir well. Simmer for 2-3 minutes to thicken up.

The cornstarch slurry will help bind the liquid and make the texture just right.

Drain the Beans

Excess moisture from the green beans themselves could be making your casserole too watery.

Try thoroughly draining and patting dry the beans after blanching and before assembling the casserole to remove starch and moisture.

You can also give the blanched beans a quick toss in a hot skillet or under the broiler to evaporate more liquid before using them.

Cook the Mushrooms

For canned mushroom soup-based casseroles, sautéing the mushrooms before adding other ingredients can help intensify their flavor and avoid excess moisture.

Sauté 4 cups sliced mushrooms with 1 diced onion in butter until browned and most of the mushroom liquid has cooked off. Then stir in the soup and continue as directed.

If you use fresh mushrooms, they’ll release a lot of moisture during baking. Be sure to cook them first.

Add Breadcrumbs

Adding some dry breadcrumbs to your casserole is an easy trick to absorb more moisture.

Stir 1-2 cups fresh breadcrumbs into the bottom of your baking dish before adding the other ingredients. As the casserole bakes, the crumbs will soak up liquid.

Panko crumbs or coarse homemade crumbs work best since they won’t get too mushy.

Toast the Onions

While fried onions give great crunch, they can also add excess oil that contributes to a thinner casserole.

For a drier topping, use French’s French Fried Onions Baked Snack Crisps instead. They have less oil.

Or, make your own baked onion topping by tossing thinly sliced onions with oil and salt and baking at 400°F until crispy, about 20 minutes.

Cook it Uncovered

Leaving your casserole uncovered while it bakes allows moisture to evaporate, resulting in a thicker final dish.

Cook the green bean casserole in a shallow baking dish without foil or a lid. An uncovered 9×13 pan works perfectly.

Just watch closely near the end to prevent the top from browning too much.

Reduce Liquid in the Soup

Sometimes the source of thin liquid is the condensed soup itself. Reduce the soup first before adding it to the casserole.

Simmer canned condensed soup in a saucepan over medium-low, stirring frequently, until slightly thickened – about 5 minutes. Let cool before using.

You can also use condensed soups that have been thickened with added cornstarch or potato flour.

Add Cream Cheese

For extra richness, stir 4-8 ounces of softened cream cheese into the hot finished casserole after baking.

The cream cheese will melt in quickly and add body and a velvety texture. Just a couple ounces can make a big difference.

Sour cream or heavy cream work too, but cream cheese gives the best consistency.

Switch to Stovetop

Here’s a secret – you can actually cook green bean casserole on the stovetop instead of baking it!

Sauté the onions, beans, and soup in a large skillet over medium heat. Once heated through, stir in shredded cheddar until melted and smooth.

The stovetop method helps evaporate more liquid for a thicker final dish. Just top with fried onions before serving.

Add a Binding Agent

Some pantry items can help bind moisture and add thickness when stirred into casseroles:

• Crushed crackers like saltines or Ritz
• Minute tapioca pearls
• Dry breadcrumbs or panko
• Rolled oats or quick oats
• Crushed potato chips or corn chips

Start with 1-2 tablespoons and adjust amounts as needed. Rehydrate dried ingredients in a little liquid first.

Get the Consistency Just Right

Achieving the perfect thickness for green bean casserole takes a little trial and error. But it’s worth the effort so your casserole has that ideal velvety texture.

Monitor the consistency after baking and stir in extra binders as needed right before serving if it seems too thin. Taste and add seasoning too.

With these tips, you’ll never have a soggy, waterlogged casserole again. Enjoy your hearty, rich green bean casserole this Thanksgiving!