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Stovetop Green Bean Casserole Recipe

Stovetop Green Bean Casserole

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (33)

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Average Rating:

Total Reviews: 33

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  • on December 23, 2012

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    Too much cayenne, will try again with about 1/8 tsp. Very easy to make.

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  • on December 03, 2012

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    Three teaspoons of cayenne is WAY too much and the wrong flavor for Thanks Giving dinner. This was a real disappointment on our holiday table. Not the flavors you want. Omit the Cayenne.

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  • on November 25, 2012

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    OMG, this tastes so much better than when I used cream of mushroom soup. Thank you Alex!!!

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  • on November 22, 2012

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    I made it with Half and Half and it was delish. I like the fact that you can make it "heart healthy" with fat free half and half, Heart Healthy Bisquick and Olive Oil instead of butter. And fresh veggies( green beans and the mushrooms. It's a bit harder when you use the french fried onions and the mushroom soup. This is gonna be my new GBC for holidays.

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  • on November 22, 2012

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    Amazing! Very rich, but you don't eat this every day. The only small change I made was adding fresh lemon juice right before adding the green beans (about 1/2 of a really juicy lemon and I used more than 1 lb of beans (probably closer to 2 lbs. This is my go to Green Bean Casserole recipe for Thanksgiving every year and it's so good there is never any left over!

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  • on November 19, 2012

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    Tested this out this past weekend before committing to replacing the old fashioned GBC for thanksgiving. I loved it, but thought it was a little too rich. Has anyone played with ratios or subs with the cream/sour cream?

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  • on November 06, 2012

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    My family absolutely LOVED this recipe! I'm making it again this year for Thanksgiving. The only thing I did differently is I didn't do the fried shallot thing, instead I used a can of fried onions instead...it was perfect! Thanks Alex for taking a dreary dish and making it wonderful!

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  • on May 06, 2012

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    This is by far the best green bean casserole I have ever had- and so easy to make! My family has asked that I bring it to every family dinner from here on. I have even made the mushroom sauce and served it over pasta for a great "comfort food" meal. The only change I made was I reduced the cayenne pepper to 1/4 tsp. I know from experience that a full tsp is way too spicy for me! The best compliment for me was that my very very picky 14 yr old granddaughter loved it too! Alex and Ina's recipes are always my "go to" recipes.

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  • on December 04, 2011

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    I liked the recipe because I am allergic to wheat and it uses no soup! Yeah! But the ceyenne pepper ruined this dish for me. Way to much! If I were to make this again I would only use 1/4 teaspoon orf the pepper or leave it out. I like spicy but I threw this dish away. Boohoo.

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  • on December 01, 2011

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    Last year I tried preparing fresh green bean casserole and loved it. I couldn't find the recipe this year so I tried this recipe. Yuck. The cayenne pepper was too much. Even my husband who enjoys spicey foods did not like it.
    So after tasting the casserole I drained the sauce off and prepared a white sauce. I mixed it with the green beans. I took it to my friend's on Thanksgiving and they thought it was great.
    I may make this recipe again but I will leave out the pepper entirely

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