Cornstarch Is The Key To Fixing Soggy Green Bean Casserole

Many will say that no Thanksgiving table is complete without a classic corning ware dish filled with a traditional green bean casserole. Made from green beans, canned cream of mushroom soup and topped with French's fried onions, this holiday side is a staple whether you like it or not. Whether you're making it from scratch with fresh green beans, homemade mushroom gravy, and fried shallots like Guy Fieri's must-have take on the dish or you're following suit to the classic recipe, the last thing you want to serve is a soggy, soupy mess. Unfortunately, if you're using frozen or canned green beans, and have forgotten to defrost beforehand or drain the excess water, this might be the fate of your casserole.

Have no fear! If your iconic side dish has turned into soup, there is one easy fix to help with any excess liquid: just add cornstarch. If you're familiar with using cornstarch to thicken soups or slow-cooker recipes, then this is a similar situation. By adding a slurry of cool water and cornstarch to your soggy green casserole, then letting it hit the heat for a while longer, it'll help thicken up the dish.

Cornstarch is mostly commonly used as a thickening agent in cooking and baking. This powder is often added to soups, stews, sauces, and gravies in order to give it that sumptuous feel and can even be mixed into baked goods to give them a softer, chewier texture. Cornstarch is also the secret ingredient to making roasted vegetables so crispy, as its tendency to absorb excess liquid helps create tender yet perfectly crisp roasted veggies.

All of this is why it's the perfect way to right a green bean casserole gone wrong. When you mix cornstarch with cold liquid, it creates a slurry (for green bean casserole, you can use either water or broth for a more flavorful touch). Once you make the slurry, add it to the green beans and bake the casserole for a little longer to help cook down the excess liquid. When it heats, the cornstarch can help to soak up that excess liquid (that's also why you want to make your slurry with cold water or broth). Ideally this will work best if you haven't already added the crunchy topping.