We Tested 4 Famous Green Bean Casserole Recipes and Found a Clear Winner (2024)

FAQs

What foodborne illness can you get from green bean casserole? ›

Green bean casserole

These are all potential signs of Clostridium botulinum, a bacterium that produces the dangerous botulism toxin.

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.

1. Green Bean Casserole was created by a Campbell Soup Company employee, Dorcas Reilly, at our Camden, New Jersey headquarters in 1955. She was one of the first full-time members of Campbell's Home Economics department—now known as the Campbell Test Kitchen, where I work.

How It Became a Holiday Staple. Green bean casserole was considered a perfect dish for holiday entertaining because it was simple, inexpensive, and could easily be made ahead of time. It became known as a "jiffy casserole" because it went from one bowl to one pan.

Lectin is a protein which can be found in many types of beans, but it's most highly concentrated in kidney beans. Ingesting high doses of lectin can cause diarrhea, nausea, and vomiting. Lectin in kidney beans is so concentrated that some individuals can become sick after consuming just four or five beans.

According to the USDA, food that has been left out of the fridge for more than two hours should be thrown away. That's because between 40° F and 140° F (what the USDA calls the "Danger Zone"), bacteria grows incredibly fast and can make you sick.

Mistake #5: A Runny Casserole

If you sense it's a little watery, "add a thickener like roux or starch to absorb the additional liquid or cook a little longer," she says. That'll give it that rich, dense consistency you're looking for.

"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.

Only have canned on hand? Don't worry — they're still nutritious. “Canned green beans have a similar nutrient content to fresh or frozen,” says Whitson. “But choose low-sodium varieties, or rinse them before cooking to remove any added salt.”

Green Giant, the frozen and canned food brand, has shattered the Guinness World Record for largest green bean casserole. The massive dish weighed in at 1,009 pounds and was made with an estimated 1,069 cans of Green Giant green beans, 485 cans of mushroom soup, 65 quarts of milk, and 95 pounds of French onions.

What is the oldest known casserole? ›

Macaroni and cheese is the oldest written casserole recipe found in 1250.

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

Another reason your casserole might be too wet is that you might not have cooked the ingredients long enough on the stovetop first, and during the casserole's time in the oven, the vegetables continued to leach out water.

China (21M tonnes) remains the largest green bean consuming country worldwide, comprising approx. 75% of total volume.

Often called green beans or snap beans in America, string beans are one of the most common garden vegetables in the United States. String beans come in many forms—some 130 in all—ranging from the petite, delicately flavored French variety called haricot verts to the broader, meaty Italian specimens.

“But you also need to remember cream pies and those creamy green bean and sweet potato casseroles can become dangerous if they sit out for too long without refrigeration, which needs to be below 41° F.”

There are three major bacterial diseases of common beans: common bacterial blight (Xanthom*onas campestris pv. phaseoli), halo blight (Pseudomonas syringae pv. phaseolicola), and bacterial brown spot (Pseudomonas syringae pv. syringae).

Since the canning process forces air out of food, the C. botulinum bacteria may find incorrectly or minimally processed canned foods a good place to grow and produce the toxin. Low-acid vegetables such as green beans, corn, beets, and peas, which may have picked up C. botulinum spores from the soil, are at risk.

cereus and C. perfringens may survive a cooking process or be airborne or foodborne contaminants later, these organisms are frequently associated with foodborne illness where improper holding practices have been followed.