Name: How To Reheat Green Bean Casserole
Cook time: 15 min
Total time: 15 min
Ingredients: 1 portion green bean casserole; 1 portion crispy onions (optional); 2 tbsp stock (or water)

Table of Contents

Thanksgiving leftovers can never go to waste – it’s a sin!

But some dishes, like green bean casserole, never seem as appetizing the next day (unless you know how to reheat them properly).

I experimented with three different reheating methods to see which one worked best and got my casserole tasting as good as new.

Here’s what I found.

The best way to reheat green bean casserole is in the oven. Preheat your oven to 350°F (180°C). Allow the casserole to reach room temperature and add a few tablespoons of stock. Reheat the green bean casserole in the oven for 15-30 minutes. Once it’s hot, remove the foil and add new crispy onions.

A note on my experiment

3 portions of green bean casserole reheated in different ways

I whipped up a green bean casserole for dinner and put aside a few portions for my reheating experiment.

The following day, I reheated the leftover casseroles using the following methods:

In the oven (best way)
In the microwave (okay if you’re in a rush)
On the stove (pretty good)

Heating the casserole in the oven worked best.

The beans were almost as good as when I first made them. It’s a flexible method that works well for various quantities.

I’d avoid the microwave unless you are in a real rush.

Reheating green bean casserole in the oven

Preheat your oven to 350°F (180°C). Allow the casserole to reach room temperature and add a few tablespoons of stock. Cover the dish with foil and place the green bean casserole in the oven for 15-30 minutes. Once it’s hot and bubbly, remove the foil and add new crispy onions.

green bean casserole in a casserole dish covered with foil

How to reheat green bean casserole in the oven:

Take the casserole out of the fridge and let it reach room temperature.
Preheat your oven to 350°F (180°C).
Add a few tablespoons of stock to the casserole dish and cover it with foil.
Heat it in the oven for 15-30 minutes (depending on portion size).
When it’s hot and bubbly, remove the foil and add some crispy new onions.
Put the casserole back in the oven for a further 5 minutes to crisp the top.

If you don’t have any crispy onions, then breadcrumbs, crunched nuts, or crushed chips will work just as well.

Anything that can add a bit of a crunch.

You can even top the casserole with some extra grated cheese.

It is best to let the casserole reach room temperature before reheating it.

That way, the casserole will heat more evenly and faster than if it went in the oven straight out of the fridge.

My verdict

This was the best method I tried.

The casserole warms evenly and is not too soft. I loved how easily I got a nice crispy top.

It’s a versatile method that’s good for big and small portions.

Reheating green bean casserole in the microwave

To reheat the green bean casserole in the microwave, place a portion in a microwave-safe bowl and sprinkle a little water over it. Cover the dish with plastic wrap and heat in the microwave at 30-second intervals until it’s hot. Once it starts to bubble, remove it from the microwave and serve.

green bean casserole in a bowl covered with plastic wrap

How to reheat green bean casserole in the microwave:

Spoon a portion of green bean casserole into a microwave-safe bowl.
Sprinkle a little water over the casserole and cover the bowl with plastic wrap.
Heat in the microwave at 30-second intervals until it’s hot, stirring a bit during each break.

Vegetables overcook quickly in the microwave, and you don’t want mushy beans!

That’s why I suggest 30 seconds at a time. Then you can take the casserole out as soon as it’s hot.

It’s best to let the casserole rest for 30 seconds before digging in. This allows the heat time to equalize throughout the dish.

My verdict

I wasn’t very impressed with my result.

The microwave would be okay if you were just heating a portion for yourself and in a rush. But the microwaved casserole wasn’t the same as freshly made.

The beans were a bit limp, and the sauce was a bit thin for my liking.

Reheating green bean casserole on the stove

To reheat the green bean casserole on the stove, warm a pan over low-medium heat. Add a few servings of the casserole to the pan. Sprinkle 1-2 tablespoons of water or stock over the casserole if the sauce is too thick. Place a lid on the pan, but stir frequently until the casserole is piping hot.

How to reheat green bean casserole on the stove:

Heat a pan over low-medium heat.
Spoon your leftover green bean casserole into the pan.
Add 1-2 tablespoons of water or stock if needed to loosen the sauce.
Place a lid on the pan to keep the steam in.
Stir the casserole frequently until it’s piping hot.
Serve and top with crispy onions if you have any.

Heating the casserole over a lowish heat is slower, but it won’t dry the beans out or leave you with parched sauce.

You’ll find that the sauce generally thickens in the fridge.

A little water or stock will help smooth the sauce out.

My verdict

This method worked pretty well as an alternative to the oven (and it was faster).

The only downside is not being able to get as crispy a top.

Adding some crispy onion does help, but it’s just not the same. You may want to slip the pan under the broiler if the handle isn’t plastic.

How to store green bean casserole

Once you’ve cooked the green bean casserole, let it cool to room temperature. Then transfer it to an airtight container and pop it in the refrigerator. The crispy onions will go soft, so add new ones when you reheat the dish. Green bean casserole lasts 4-5 days when refrigerated.

green bean casserole stored in an airtight container

Don’t leave the green bean casserole out at room temperature for more than two hours.

After this, bacteria can start multiplying in your casserole.

If you need to cool a big batch, separate it into smaller shallow containers so the heat can escape more easily.

I like to cool the dish before storing it because otherwise, condensation will build up in the container and drip down into the dish, leaving you with a watery sauce.

Can you freeze green bean casserole?

It’s safe to freeze green bean casserole, but I would avoid it if I could. The green beans go soft, and the soup can separate slightly when frozen. If you do want to freeze the casserole, leave off the crunchy topping and coat the green beans in cornstarch to help stabilize the sauce.

Green bean casserole lasts up to 3 months in the freezer. It will remain safe to eat beyond this, but the quality will suffer.

How to freeze green bean casserole:

Let the casserole cool to room temperature.
Keep it in an oven- and freezer-safe dish (aluminum trays are a good option). For smaller portions, put the casserole in a freezer bag.
Cover the dish with a layer of plastic wrap followed by a layer of foil. Or remove all the excess air from the freezer bag.
Label and date the casserole before placing it in the freezer.
Eat the green bean casserole within 3 months.

Disposable aluminum trays are convenient as they allow you to freeze and then heat the dish directly from the freezer.

I use a double layer of protection because this will help prevent freezer burn.

How to reheat frozen green bean casserole

You can thaw the frozen casserole in the fridge overnight and then heat it in the oven.

Or you can heat the casserole directly from frozen in the oven, but you’ll need to allow extra time to ensure it heats through.

Preheat the oven to 350°F (180°C). Remove the plastic wrap and the foil from the frozen casserole dish. Cover the dish with new foil, and then bake for between 40 and 45 minutes.

Once the casserole is warmed through, add some crispy onions and then bake for a further 5 minutes.