Avoid Soggy Green Bean Casserole Topping With This One Serving Tip - Tasting Table

"If you find that your green bean casserole is texturally off note by the time you serve it, consider holding off on the crispy fried onions until it's time to eat. You can garnish the casserole at the table, or let diners sprinkle the onions on their own portions to preserve maximum crunch factor. This way, the textural contrast - which is a major reason the onions are included - will be enhanced, improving the overall flavor of the casserole."

"If you want to cook the onions with the casserole, add them in the last few minutes of baking to preserve their crunch. If possible, time it so that when the casserole is done the whole meal will be ready to serve. That way the onions won't have a chance to sit around and go soft. There are a few other tips you can follow to prevent your green bean casserole from getting soggy before serving."

"First, if you're using frozen green beans, ensure they are fully thawed and drained before cooking. While they are considered the better choice of green bean for your casserole, cooking them from frozen can result in excess moisture in the sauce. Also note that frozen green beans are partially cooked, so you'll need to be wary of not over-cooking them."

Dorcas Reilly invented green bean casserole in the Campbell's Test Kitchen in 1955, and it became a Thanksgiving staple. A common problem is soggy casserole with limp beans and softened crispy onions. Adding crispy fried onions at the table or letting diners sprinkle them preserves crunch and enhances textural contrast and flavor. If cooking onions in the casserole, add them during the last few minutes of baking so they stay crisp. When using frozen green beans, fully thaw and drain them and avoid overcooking because they are partially cooked and can release excess moisture.

Read at Tasting Table