![]() Frozen baked casserole keeps well for up to 3 months.īefore reheating, thaw in the fridge overnight. If you freeze the casserole post-baking, double wrap it in plastic wrap and double wrap again with foil. Double wrap the casserole with plastic wrap and double wrap again with foil.įrozen pre-baked casserole keeps well for up to 3 months.ĭefrost the casserole in the fridge overnight and cook according to recipe instructions. If freezing before baking, do not add the fried onions just yet. You can freeze it either before or after baking. If you want a longer casserole lifespan, pop it in the freezer. If you want to crisp up the fried onions, broil the casserole on low for 2 to 3 minutes. Remove the foil and cook for another 10 minutes. To reheat, cover the casserole with foil and bake at 350 degrees Fahrenheit for 15 minutes per pound. Have leftovers? You can store green bean casserole in the fridge for up to 3 to 4 days. How to Store and Reheat Green Bean Casserole If serving casserole on a regular weeknight, it’s best paired with barbecue, salmon, pork chops, or pot roast. That said, it pairs wonderfully with holiday entrees such as turkey and ham. Green bean casserole is a popular Thanksgiving and Christmas side dish. Add cooked and chopped bacon for a nice smoky contrast. Serving a huge crowd? Double the recipe and cook it in a larger baking dish.īeans and bacon make a fantastic pair. This will prevent you from over-seasoning the casserole. This way, you’ll get that perfect bean consistency.ĭrain the beans well! Otherwise, the liquid will make your sauce thin.īefore adding the salt, pepper, and garlic powder, taste the mixture first. Undercook the beans on purpose because they will cook and soften further as they bake. If you like crunchy beans, use fresh or frozen. If you like softer beans, go for canned beans. This recipe calls for fresh green beans, but you can also use frozen or canned beans as well. Then, just bake whenever you’re ready! Just keep in mind that you’ll need to cook it a bit longer if you’re baking it straight from the fridge. Also, don’t add the onions just yet! Otherwise, they’ll get soggy. Prepare the casserole 1 to 2 days ahead of time and keep it in the fridge, covered in plastic wrap or foil. Save yourself time on the day of and make the casserole in advance. We all know the holidays can get pretty busy. ![]() Substitute cream of mushroom soup with cream of celery or chicken soup for a fun flavor variation.Ĭan’t get enough of cheese? Up the quantity to 2 cups for an ultra-cheesy casserole! Grated cheddar cheese – for that ooey-gooey melty cherry on top.Pinch of salt, pepper, and garlic powder – To taste.French’s fried onion rings – Apart from the flavor, they also give the casserole an extra element of crunch.Cream of mushroom soup – It serves as the casserole’s rich and creamy sauce.Fresh mushrooms – For a wonderful earthy flavor! If you’re not a fan, feel free to omit it from the recipe.You can also use canned or frozen beans if preferred. ![]()
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |