Extremely salty green bean casserole. What the heck caused this?

Mindy D · ‎05-23-2010

I've been making green bean casserole since the seventies. Last night I made it again. My husband must have it. It's his biggest Thanksgiving wish.

I made it. I usually use two 15 ounce drained cans of cut green beans, one 10.5 oz. can of Campbell's cream of mushroom soup, approximately a half package of French's Fried onions, 6 oz. size, and milk.

Last night, I realized that the cans of beans I had were Del Monte Green Beans with sea salt. They were bigger cans than I usually use, 28 oz., so I decided to just double the recipe so my husband could have extra. I used two drained cans of the beans, 1.5 cans of the Campbell's Cream of Mushroom Soup,10.5 oz. each, the container of the French's Fried Onions, 6 oz., and milk. I baked as usual, 350 for 30 minutes then added reserved fried onions to the top and baked about five minutes more. Texture came out perfect. The sauce seemed just the right consistency, not too dry or too wet., not too soupy.

When I went to eat mine it was overwhelmingly salty. The saltiest thing I've eaten and I like salty foods like chips. Plus the salty taste just kept lingering on my tongue all night. I even taste it this morning. I know that sea salt, due to the effect of the size and shape of the grains, can affect the taste of salt on the tongue.

What do you think went wrong? Maybe I should have used the other half can of the soup. Ironically, I left it out because I thought it would make things too salty.

I know I won't double the recipe next time. I won't use green beans that have sea salt in them. i will probably drain and RINSE the beans. I will probably use a different brand of beans or use the less salt del monte version, but this also has sea salt in it now. I looked at the sodium content of Del Monte, Libby's and Green Giant canned green beans and Del Monte had the highest sodium content. I checked for ADDED potassium because this can have a salty taste and is sometimes used by makers to let them lower the sodium content of foods by substituting potassium. Problem is that the ADDED type of potassium had an after taste and causes upset stomach. None of the brands lists added potassium on their labels.

sunshine45 · ‎03-09-2010

my daughter made this last night and we really enjoyed it. we have not had it for quite a few years. she substituted cream of chicken soup for the mushroom because i hate mushrooms. she uses frozen "haricots verts" green beans instead of canned. it gives it a much fresher taste and the green beans come out more crisp tender. her recipe calls for soy sauce also along with the milk and fried onions.

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mizree · ‎04-04-2016

use frozen green beans

Mindy D · ‎05-23-2010

@sunshine45 wrote:
my daughter made this last night and we really enjoyed it. we have not had it for quite a few years. she substituted cream of chicken soup for the mushroom because i hate mushrooms. she uses frozen "haricots verts" green beans instead of canned. it gives it a much fresher taste and the green beans come out more crisp tender. her recipe calls for soy sauce also along with the milk and fried onions.

@sunshine45 @Thanks. Soy sauce was included in the very first recipe for green bean casserole. My husband and I like the green beans mushy, but I have used the frozen beans in the past and I might try to again. I know there's a fresher, crisper taste with them. Cream of Chicken sounds like an interesting change of pace. At lest with the frozen beans the beans won't taste like there's an entire container of Morton Salt in the recipe. 😊

haddon9 · ‎03-09-2010

@mizree wrote:
use frozen green beans

This! If I can't use fresh I will use frozen...never canned.

Sounds like the sea salt in the canned beans made it much too salty. Plus the soup probably had a lot of sodium in it.

Shelbelle · ‎03-09-2010

My cuz told me yesterday she makes hers with Campbells Golden Mushroom Soup instead of the Crean version, said it is delish !!!

aroc3435 · ‎09-30-2010

@Mindy D I agree that the canned beans with sea salt were the likely cullprit. I use either fresh or froze instead. I par boil the fresh ones first when I go that route.

What a disappointment for you after the work of putting aa special meal together. I hope the rest of your Thanksgiving went well.

aroc3435

Washington, DC

silkyk · ‎03-03-2011

@Shelbelle wrote:
My cuz told me yesterday she makes hers with Campbells Golden Mushroom Soup instead of the Crean version, said it is delish !!!

Can you still find Golden Mushroom Soup? Seems to have vanished and I love it combined with Tomato soup as a great sauce for chicken. Is it still in the stores anywhere? TIA

fthunt · ‎12-24-2010

@silkyk You're right......I haven't seen it in ages - the Golden that is.

Confession: I never liked it - always buy the regular "M" soup.

Desertdi · ‎03-13-2010

@silkyk wrote:
@Shelbelle wrote:
My cuz told me yesterday she makes hers with Campbells Golden Mushroom Soup instead of the Crean version, said it is delish !!!
Can you still find Golden Mushroom Soup? Seems to have vanished and I love it combined with Tomato soup as a great sauce for chicken. Is it still in the stores anywhere? TIA

@silkyk Yeah.....I have been looking for Golden Mushroom for YEARS. I don't know why they would have discontinued such a useful item.

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