Why is green bean casserole so good? Why is my green bean casserole so soupy?

Green bean casserole is a beloved American side dish that has been a staple of Thanksgiving and Christmas dinners for over six decades.

The dish is made with green beans, cream of mushroom soup, milk, soy sauce, and French-fried onions. The recipe was created by the Campbell Soup Company in 1955 and has since become an iconic dish.

As for why it’s so good, the creamy and savory flavors of the mushroom soup and soy sauce complement the fresh and crisp green beans, while the crispy and crunchy texture of the fried onions adds a delightful contrast to the dish.

If your green bean casserole is soupy, it could be due to undercooking the vegetable ingredients on the stovetop or not adding enough thickener, such as flour or cornstarch, to your sauce.

When using fresh green beans, onion, and mushrooms instead of canned, it’s important to cook the veggies well before tossing them into the oven.

When the veggies aren’t cooked through, they will release water into the casserole during baking, resulting in a watery casserole. To fix this, you can add a thickener such as cornstarch or flour to the vegetables while they are on the stove.