Green bean casserole help.

[PinkDragon14]

Frozen green beans work great (less salt too)

Buy the steam fresh beans from birds eye and cook them for maybe 3/4 the time it says (can't remember what I did last year. Either half of the time or a little more. Remember they'll continue to "cook" in the oven - you're just "reheating" them).

It came out nicely and tasted like I used fresh beans. I think Walmart carries the bags for 80 cents - $1, so yes you'll pay a bit more than a can, but it's definitely worth it to me

[BogeyBaby]

I have a completely different recipe that has been my favorite for YEARS (since childhood). Because...bacon!

3 slices bacon, diced
4 T onion, diced
2 T flour
1 tsp salt
1/8 tsp pepper
2-14 oz cans green beans, drain only one can
1 T vinegar
In a large saucepan, brown bacon. Add onion and brown. Add flour, salt and pepper, mix well. Add juice from one can of beans. Cook until mixture thickens. Add vinegar and beans. Heat through before serving.

[janedoe]

I take it you are talking about the food you have been donating. If so, it may be due to the fact they use more canned goods so they just could be used to saying canned. It sounds like you are providing the finished product so I wouldn't think it should matter to them.

Any type should work. Canned do usually have more sodium, but they can be rinsed off. Personally I think frozen taste more like fresh when eaten on their own, but in a casserole with all the other ingredients it doesn't matter. Regular or French will change the texture a bit but I would just use what you can find.

Actually, I don't really cook. My specialty is couponing. They have a small army of volunteers who like to cook but can't really afford the ingredients, so the woman who organizes the volunteers does her best to convey to me what is needed. Many times when I ask a question, the answer is "Just get whatever" or I'm told what they're making and I have to figure it out which is fine and very educational but I imagine that the cooks are looking at some of the things and saying, "What the heck is this?" Sometimes the organizer tells me that they are mixing canned items like different soups or spaghetti sauces that were donated into a single pot and I'm thinking, wow, that must be a taste sensation! So I try to get the same flavors every time I coupon just to kind of cut down on that.

In other words, they're not picky at all but it's a thing on my part to do the best I can to keep things tasty, if possible.

[EmmyGirl]

I've done it both ways and I preferred the frozen, since it was less mushy, but there's always none left when I make it with canned green beans. So I think more people like canned.

[thndrkttn]

While I realize the OP is asking more from the couponing aspect, I figured I'd throw out a recipe that is downright amazing. It puts that soup/soggy green bean casserole nonsense to shame. Oh and fresh, blanched beans, every time. It's from the Pioneer Woman. So, so good.

Green Bean Casserole | The Pioneer Woman

[Sue-Ram]

What's with the green bean casserole? I've never heard of it, just a US thing? I won't be upset if the tradition doesn't make it over the border.

[janedoe]

What's with the green bean casserole? I've never heard of it, just a US thing? I won't be upset if the tradition doesn't make it over the border.

That's actually a good one. The questionable one is the celery in the lime green jello mold with mayo on top. Oh yeah. That's a thing.

[BogeyBaby]

That's actually a good one. The questionable one is the celery in the lime green jello mold with mayo on top. Oh yeah. That's a thing.

Jello as "salad" is a Utah thing!