Can I make green bean casserole with cream of chicken? - Chef's Resource (2024)

FAQs

What is the best substitute for cream of mushroom soup in green bean casserole? ›

Mushrooms: Instead of mushroom soup, use fresh button mushrooms instead. Broth: I use chicken broth because it's always in my fridge, but for a vegetarian green bean casserole, use vegetable broth.

The Casserole Is Too Soupy

If you used frozen green beans, but didn't fully defrost and drain them prior to adding them to the casserole, that mistake will surely account for the excess water you're now experiencing.

If you are finding that your green bean casserole is soupy, be sure to drain the green beans really well after blanching so you aren't getting extra water in the casserole that way. Then make sure to thicken the sauce properly by letting the chicken broth and half-and-half simmer long enough to thicken.

When I make green bean casserole, I skip canned beans all together. Frozen green beans are the best green beans to use for green bean casserole.

There are lots of great recipes that'll work with this substitute for cream of mushroom soup, and I've listed some below. A few of these use cream of chicken soup, which is pretty interchangeable with the mushroom soup.

Mistake No.

Green bean casserole should have a nice thick sauce that coats the green beans—it should not resemble soup.

Using canned green beans

As canned beans are pre-cooked, it can make it easier to overcook them in your casserole which may impact the flavor, and they're more likely to lose their fresh coloring and turn a less appealing shade of gray-green.

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.

"Canned green beans are very soft and delicate," Malarkey says. "They tend to mush up while mixing, and I like a little crunch to my green bean casserole." The other two pros we spoke with agreed. When presented with the choice of fresh or frozen green beans for green bean casserole, frozen came out on top.

Fans love the dish in part because of how simple it is to throw together. It calls for ingredients that could be found in a typical home kitchen pantry: canned or fresh green beans, mushroom soup, milk, soy sauce and black pepper.

How to thicken up green bean casserole? ›

Start making a slurry, a tool for thickening sauces, by whisking a small amount of cornstarch or flour with water or broth. Whisk until there aren't visible lumps. It should be thick but drizzly in consistency. As you constantly stir, add small amounts of the slurry to the filling.

Notes: ✿ 4 cups of green beans is about 1½ pounds fresh or 16 ounces frozen or 2 cans (15 ounces each) drained.

Well, it's popular during the holidays and people like tradition, so countless people eat it. Campbell's came out with the recipe decades ago, because the recipe calls for Campbell's condensed soup.

Cream of celery is a great vegetable-based soup that can be used to replace the cream of mushroom. It has a different flavor profile and is overall lighter in flavor than other alternatives. Campbell's has several recipes using the cream of celery if you want to give it a try.

Whole milk and light cream are the two components of half-and-half, so it's not that far off from the real deal. Use half-and-half as a 1:1 substitute for heavy cream. It can work nearly as well for bringing creamy texture and flavor to sauces, soups and stews, mashed potatoes, quiches, and casseroles.

These two products aren't identical, but they are very similar. Condensed cream of mushroom soup is a concentrated form of cream of mushroom soup. When you add a cup or two of liquid such as water, broth, or stock to condensed mushroom soup, it becomes cream of mushroom soup!