Best Ever Green Bean Casserole

Total Time:
1 hr 10 min
Prep:
25 min
Cook:
45 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • For the topping:
  • 2 medium onions, thinly sliced
  • 1/4 cup all-purpose flour
  • 2 tablespoons panko bread crumbs
  • 1 teaspoon kosher salt
  • Nonstick cooking spray
  • For beans and sauce:
  • 2 tablespoons plus 1 teaspoon kosher salt, divided
  • 1 pound fresh green beans, rinsed, trimmed and halved
  • 2 tablespoons unsalted butter
  • 12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
  • 1/2 teaspoon freshly ground black pepper
  • 2 cloves garlic, minced
  • 1/4 teaspoon freshly ground nutmeg
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1 cup half-and-half
Directions
Watch how to make this recipe.
  • Preheat the oven to 475 degrees F.

  • Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F.

  • While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.

  • Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.

  • Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.


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4.4 518
This was absolutely AMAZING!!!  The only thing that I did differently was I added about 2 oz of cream cheese.  I will never use canned cream of mushroom for anything again. item not reviewed by moderator and published
Make this every year.  I use store bought fried onions because i've never been successful with the onions and it creates too much angst.  Love it!!!<br /> item not reviewed by moderator and published
Can this be made ahead and baked prior to serving? Or will the green beans get to mushy? Thanks! (Trying to simplify tomorrow!!) item not reviewed by moderator and published
I cant wait to make this for one of many of my dishes this yr item not reviewed by moderator and published
Good recipe I made this last year and it was winner, however would definitely recommend you opt for pre-made friend onions rather than make your own.  As others stated, they can be a challenge to get just right and IMO they weren't worth the extra time to prepare.  I penalized 1 star for the onions item not reviewed by moderator and published
Can I use a regular coated skillet? Don't have cast iron.  item not reviewed by moderator and published
This is the BEST! I will never go back to the original green bean casserole!  The only thing I changed is cooking the beans longer since they were too hard for our tasting after blanching and after the casserole was cooked.  I also used plain almond milk instead of half and half and it still turned out great! Thank you for this recipe!! item not reviewed by moderator and published
Agree with the onion comments -- I made this recipe at least six times, love the fresh green bean flavor and the creamy mushroom sauce. The onions, tho? I have NEVER gotten it right. Less heat, less time, used the mandolin, thicker slices, thinner slices. Frustrating as hell. item not reviewed by moderator and published
Is this a dish you can make ahead of time? item not reviewed by moderator and published
Has Alton ever let us down? Enough said. This is fantastic, make it! item not reviewed by moderator and published
HI Mr. Brown, My name is Pepper KNight and i love watching your shows...... I am a Filipina and when I came here 8 years ago, every Thanksgiving day my husband will ask me to include Green Bean Casserole in the menu that I prepare. He loves what I do but for me its not ok.... I dont like the green beans to be so saggy because it came from the can...... so when I saw your recipe of the casserole I promised myself that I will do it this year....and............. wow wow wow.... It was a BIG HIT!!!! the vegetables are crunchy and the cream is just right not overpowering..... but i still used the grocery made onion crunch...... Thank you so much for sharing this recipe.... I love it..... I preferred to eat it than turkey hahahaha. My husband said...wow honey you out did yourself again....... Thanks Mr. Brown for the help! Take care and more power to you and your shows.  item not reviewed by moderator and published
Great but not crispy onions like frenches storbought. Everybody liked this at Thanksgiving, my mom was proud, I said its Alton Browns recipe. She said she made some stars and didn't turn out, she was proud. item not reviewed by moderator and published
This really IS The Best Green Bean Casserole. I made it this morning and it was so good I had to take out a small bowl to eat right away while I continue cooking! <div>I quadrupled the recipe and made some small changes:<div>1. Used sour cream instead of half and half (my family has found that sour cream is easier on our bellies). I also used half the amount of sour cream as the half and half called for in the recipe.</div></div><div><br /></div><div>2. I used fewer mushrooms and diced them because not everyone loves mushrooms. I used about 12 oz for the quadrupled recipe.</div><div><br /></div><div>3. I used less chicken stock than called for in the recipe. I started with half the amount and then thickened the gravy (before adding the sour cream). After the gravy was thickened I added the sour cream and then more chicken stock until I got the perfect consistency.</div><div><br /></div><div>Note: I made this ahead of time and put it in the fridge, covered until dinnertime. I set the topping aside and will add to casserole just before warming in the oven. I will also warm in oven with foil on top to prevent the onions from getting more brown. Some of my onions did burn, as some other reviewers said. It was frustrating, because they took a considerable amount of time to prepare, and I wondered if all this homemade-from scratch stuff was going to be worth the hastle. However, it turned out to be worth it all, because the end product is AMAZING!</div> item not reviewed by moderator and published
Best of the Best I've made AB's Best Ever Green Bean Casserole the last four Thanksgiving's. It is absolutely delicious. However, I did have to cut back on the onions. My Wife and Daughter are not too fond of onions. But this is a great recipe. item not reviewed by moderator and published
Heaven Everyone I have served this dish to raves about it. It is my all time favorite. A keeper. item not reviewed by moderator and published
Made this with coconut milk and earth balance butter last year, and it was a huge hit. Had the same problem with the onions burning but only used the non burned ones and no one cared. This year will attempt pan frying.  item not reviewed by moderator and published
Anyone know what to sub for half and half? Need a non dairy alternative  item not reviewed by moderator and published
I burnt the onions twice. First I followed temp and time, second I decreased both and still burnt them! item not reviewed by moderator and published
I made this last Thanksgiving and it was great.  I've never been a fan of this dish because of the traditional ingredients used but with this from scratch recipe I loved it.  Can anyone tell me if I can prepare this the day before and top the onions and bake the day of?  We fight in this house for oven space ;)<br /> item not reviewed by moderator and published
I've made this for 3 years now and will again this thanksgiving. I use heavy cream for a richer sauce, slice the mushrooms and have always lightly pan fried the onions because who has the oven space and time on the big day to oven bake them? Either way the family eats it up every year! Really is the best ever! item not reviewed by moderator and published
I thought Alton said 30 minutes @ 400 degrees for the onions in the video?  I pan fried my onions instead, but it's always hard to get the breading to stick no matter what you do.  But otherwise, a great recipe. item not reviewed by moderator and published
Can you use the frozen french cut green beans? item not reviewed by moderator and published
I followed the instructions on preparing the onions. The only thing that I might add is that I flipped the onions frequently and watched them closely. I used two forks to separate those onions that bunched together. They came out great.  item not reviewed by moderator and published
After a failed first attempt, this is how I fixed the onion problem: 1. Slice ultra thin. A good mandolin would be great for rings or do half rings if using a knife (they taste the same). 2. Bread them in flour, then a wash (I used 1 part egg to 2 parts evoo), then Alton's breading. 3. Add a bunch of panko to the pan to brown with the onions. I used this as additional topping along with a healthy grating of pecorino. I always feel like there's never enough of crunchy topping. 4. Toss the onions once after the 5 minute mark, then 4 min, 3, 2, and don't take your eyes off them, tossing every few min. Make sure you rotate the pan 180 degrees at least once. Remember to pull them out early since you are going to put them back in the oven with the dish to finish browning later. Even the toughest critics went back for seconds! Next year I will pan fry the onions to get them even better!! item not reviewed by moderator and published
what can I use in place of the half and half? I don't have it on hand. item not reviewed by moderator and published
I do not eat canned green beans (color and smell-ick), so I have never eaten green bean casserole either. when I ran across this recipe I thought "sweet! ill try it"...I have to say the green bean part was delicious, but I too had issues with the onions...the panko/flour did not stick, and some of them got way over done, despite turning. I also didn't think there were quite enough, as I love onion...I have never tried the store bought onions but will the next time I try this recipe...I do have to say that everyone loved it, weird onions and everything. item not reviewed by moderator and published
I love this recipe, it is so close ti mine it is scary! I love green bean casserole. item not reviewed by moderator and published
I would not classify this as "easy". After three attempts, I still have not had a batch of onions turn out correctly. From now on I plan on substituting the topping in this recipe with French's French Fried Onions. In all other respects, I love this recipe! item not reviewed by moderator and published
Tradition green bean casseroles is not my husband favorite with the canned soup and canned beans, etc. However, he could not get enough of this recipe. I added white wine to my mushroom sauce and used shallots instead of onions. So delicious! It was gone before I could even have seconds! item not reviewed by moderator and published
Worth the effort, but be sure to give yourself enough time to properly prepare. Slicing the onions was the worse part. I made this for Thanksgiving and they were gobbled up. Follow the recipe, it really turns out well. item not reviewed by moderator and published
The mushroom sauce is so so SO delicious, I would make it again as just a mushroom soup! The green beans were great--al dente as this recipe goes. If you like softer beans, just keep them in the boiling water longer. Mmmm, I can't even imagine ever using canned soup for this again! item not reviewed by moderator and published
Deelish! A Thanksgiving hit! In fact, we liked it so much that my boyfriend asked me to make it again for his family's dinner tonight. In regards to the onions, you have to babysit them. I tossed mine more than twice! But it is worth it to me, someone not making the ENTIRE dinner, to bring something so truly loved at this time of year that is truly fresh and homemade. Thanks, Alton! item not reviewed by moderator and published
Made this last night. Used French's Fried Onions instead. But otherwise followed the recipe. Awesome! Will never go back to the canned soup version . . . . item not reviewed by moderator and published
OH MY GAWWD THIS RECIPIE WAS AMAZZZIIIIINNNGGGGGG!!!!! ...Except for the onions in the oven...those were a hot mess and just got stuck to the bottom of the pan... item not reviewed by moderator and published
475 for @30 minutes? That can't be right. 12 minutes in the onions were charcoal. item not reviewed by moderator and published
I wanted to say thank you. Through your recipe, I learnt to make a very delicious and quick mushroom sauce and the base for mushroom soup. I had no idea it was so easy. Thank you for your video that made it easy for me to figure out exactly how I could adapt the recipe to my kitchen and needs. Happy Thanksgiving. item not reviewed by moderator and published
The onion cooking part just makes a house that smells like burnt onions. Don't do it. item not reviewed by moderator and published
Absolutely delicious! item not reviewed by moderator and published
I added dried mustard power instead of nutmeg and added crumbled bacon, with home made Frenchys onions breaded with flour Hungarian paprika and onion power. soaked the thinly sliced onions in plain milk for 1 hour-fried for three minutes) item not reviewed by moderator and published
Can this recipe be made a day ahead, put in a cassole dish and baked the next day? item not reviewed by moderator and published
Very tasty but too many pans. You need a 'sheet pan' to cook the onions. Cook the beans in a '8-qt saucepan'. Drain into a 'colander' and then a 'bowl' of ice water. Then complete in a a 'cast iron skillet'. So 5 vessels not including the cutting board. I can't imagine making a side dish on Thanksgiving with 5 pans and two different oven temps! But it was tasty! item not reviewed by moderator and published
Excellent! I made it as is, except I used french fried onions because I was transporting it to a potluck and wanted to avoid soggy onions. It was perfectly flavorful. item not reviewed by moderator and published
Cream cheese, whipping cream Pumpkin pie recipe. item not reviewed by moderator and published
I haven't tried this dish yet but I love Alton's recipes. I have cooked Guy Fieri's green bean casserole with fried onions for Thanksgiving and it was THE BEST so far! I am going to try Alton's this Thanksgiving though! item not reviewed by moderator and published
I really don't understand all of these rave reviews. For the work involved, this simply wasn't very good. Why make your own onions? They honestly don't taste any better than French's pre-made onions in the end result. I suppose it's also a nice touch using fresh green beans and fresh mushrooms, as opposed to frozen and canned, but, again, for the time, work and expense, it's not worth it. I found it to be a bunch of busy work for no reason other than to say if was done from scratch. Not impressed... item not reviewed by moderator and published
Very good dish, but couldn't get the onions right. They were soggy and not very appetizing. I will most likely use the French's Fried Onions to top this off next time. Sorry Alton. item not reviewed by moderator and published
Brought this as a side dish this Thanksgiving and it was a huge hit. I made it pretty much to the letter, but skipped the onions and went with the canned version. I'll definitely make it again, found it a little saucy so I will add another 100 gms or so of beans and will put some herbs in the mushroom soup mix. Really good stuff, the mushroom gravy recipe is basically going to be my sub for canned cream soup in the future. I was thinking that I could do a Cream of Celery variation by using diced celery instead of mushrooms and seasoning with celery salt. item not reviewed by moderator and published
Killer dish for our over-the-top Thanksgiving party at friends' house. I prep all ahead at home and finish in friends' oven when we get there. After the first year, nobody whined about using a little oven space while the turkey rests. item not reviewed by moderator and published
Followed the recipe but did not watch the video. My onions were not perfect but I liked them better than the canned ones and I figure this was on me since it was my first time trying these. I also had thickly sliced big mushrooms rather than the chunks but they also turned out great. A little too salty but again on me since I only had salted butter and homemade chicken stock which was Not low sodium. I did not use my cast iron skillet but a oven ready stainless steel skillet therefore it took longer to thicken the sauce And bake the entire casserole dish. item not reviewed by moderator and published
It is truly the best green bean casserole ever, I highly recommend having canned onions as back up. It is not salty at all, people that commented and said it was salty probably did one or more of the following...used salted butter, used less green beans, or more likely used fine table salt and not kosher salt, you can substitute with table salt but use way less. item not reviewed by moderator and published
Instead of baking the onions, I fried mine but for the life of me I can't find the recipe I used. All I can say is that it was worth the effort. item not reviewed by moderator and published
There is no comparison. The mushroom sauce is one of the best things I've ever made. I added some fresh diced time and rosemary to the mushrooms as they sauteed and the results were amazing, I could have eaten the mushroom sauce as a bowl of soup all by it's self. I took this dish to our holiday dinner at the in laws (all die hard canned soup and bean casserole fans) and everyone loved it! As i write this I might have to hit the grocery store and make some for dinner tomorrow night... item not reviewed by moderator and published
I can't even describe how much better this is than the canned version. Thanks Alton, I will NEVER be able to eat the canned version again! I always loved green bean casserole, but it had always been the Campbell's canned version. I watched the episode with this in it and I immediately had to try it. IT'S SO EASY. And tastes a million times better than canned. And the mushroom sauce I am already thinking of ways to reuse in other dishes. I'll also say that I don't have a cast iron pan big enough to cook the whole dish, so I used my 10-inch stainless steel to cook the sauce, then put the beans into a normal casserole dish and poured the sauce on top to cook in the oven. Came out just fine! item not reviewed by moderator and published
This really is the best ever green bean casserole. The flavors of the soup are so much better than the canned version, and it is so freakin simple to make! I have also used the basic soup recipe for other casseroles by swapping the mushrooms for celery. This is way tastier than the sodium and preservative filled canned versions. One word of advise...make sure you use UNSALTED butter =) If you can't find fresh green beans or the ones at the grocery store look funky frozen beans can be used in a pinch. I made the casserole with frozen beans once and it was still excellent. All I did was zap the frozen beans for a few minutes to soften and defrost them. Like a lot of reviewers, I use the store-bought onions as well. I tried the homemade once and for me, it is just not worth the prep time, mess, and babysitting necessary to have them turn out right. They were very good, but if you have a hundred other things going on opening the can of French's is just way to easy. item not reviewed by moderator and published
I've made this recipe for the last three Thanksgivings. Everyone loves it and if there is another green bean casserole, this one always dominates as the other one gets cold. I personally love all of the fresh ingredients-no canned beans and soup! My words of advice-keep an eye on your onions making sure to toss them frequently and don't let them burn! and don't overcook the green beans (I make sure to have the ice water ready so I can move them quickly to the ice bath after they've boiled). They'll cook longer in the oven and taste even better in the finished product when they're a bit crisp! item not reviewed by moderator and published
This was a huge hit at Christmas dinner; it even outshined the beef tenderloin. I followed the recipe as written. The reviews that gave this recipe 1 star have no idea what they are talking about. Watch the onions to make sure they don't burn. You can easily do this by sporadically removing them from the oven and tossing them around. Also, for those that said the casserole was too salty, I'm assuming you didn't use unsalted butter. I felt that it came out perfectly balanced. It was about the first time in history that I didn't see my mom salt green bean casserole before she ate it. Will definitely be making this more often. item not reviewed by moderator and published
LOVED this!!! item not reviewed by moderator and published
I have been using this recipe for two or three years and I love it! I love that it has a lighter feel than the kind made with canned soup. The flavor is also better! I don't have a skillet, so I just toss it in a glass casserole dish instead. Also, I use the French's fried onions because there is something "classic childhood" about that crunch and flavor. item not reviewed by moderator and published
I prepare my fresh green beans by steaming them, it's just easier for me. I am in LOVE with the cream of mushroom soup, it was so rich and flavorful the canned type is forever evicted from my cabinets. I could have just eaten it right out of the pan! If you leave the pan heat at a medium low until you've added the half and half and then turn it up to a little above medium, the sauce thickens quicker, but you have to keep stirring it. I cheated and used the French's onions to save me some time in the kitchen, but this is a recipe I will be using every year. item not reviewed by moderator and published
This is now a staple of our thanksgiving dinners. The hands down best green bean casserole ever. item not reviewed by moderator and published
This recipe got great reviews, however I beg to differ. The homemade onions came out horribly, some were burned since the recipe calls for thinly sliced onions (&amp; I was watching the oven closely and only had them in for 20 minutes, otherwise they would have all been burnt!) It also needed more salt, but what did it was the nutmeg. Nutmeg did not go well with it. I should've known. Nutmeg should be left for desserts. item not reviewed by moderator and published
Awesome! I made the recipe exactly how it says to and it turned out great. The only different thing I did do is, I don't have a cast iron skillet so I used my dutch oven to make the mushroom sauce in. It was a hit and everyone loved it. Definitely going to keep making this one! item not reviewed by moderator and published
This is a great recipe, although I did cheat and use the pre-made fried onions, I don't have all that time for one recipe on thanksgiving.. I will try it on a day where the rest of the meal is a little more simple. item not reviewed by moderator and published
Yummy...Made this for Thanksgiving and absolutely everyone loved them. The only change I made was frying the onions in about and inch of olive oil...they were delicious. I might have added a little more flour in the mushroom roux to get a rich and thick consistency. Saving this recipe for next year... item not reviewed by moderator and published
We loved this recipe! I doubled it and put it in a cast iron dutch oven. I used heavy cream and fat free milk because that's what I had on hand, but it was great! The sauce did take much longer and I used canned onions as I don't have a mandolin for slicing onions thin. Will make again. item not reviewed by moderator and published
We decided to do a green bean casserole this year for Thanksgiving since so many people call it a traditional dish. I received many compliments on Alton Brown's recipe. The mushroom sauce really is delicious; it just takes much longer than the time indicated to thicken. Be patient, it will turn out amazing. The green beans in the finished product were very crunchy. Although they were still great, I would blanch them for an additional 3 minutes next year. Thank you Alton for this recipe; no way did I want to use the cream of mushroom in a can. item not reviewed by moderator and published
Awesome! I've made this a few times and have made some adjustments. (1) make sure you keep and eye on the onions and turn a little more frequently than instructed. Also, rotate your baking sheet--they really want to burn. Depending on your oven you may need to lower the temperature. Like everyone else, I found the panko bread crumbs just didn't stick well to the onions. If you add a touch of oil to the onions for more adhesion as some suggested, you really have to keep a close eye on them so they don't burn. I tried that method once and decided to forgo the oil. (2) I used portobello and shitake mushrooms (about 5:1) for my casserole and added a pinch of red pepper flakes for some added dimension of flavor. That really did the trick for me. The family loved it. item not reviewed by moderator and published
What a great re-do of an American classic! Made it for Thanksgiving this year and had folks going back for 3rds. I followed the recipe except took another reviewers advice and deglazed the mushroom pan with a quality Dry Sherry. Also added about a tablespoon Worcestershire sauce. The onions are a bit tricky but well worth the effort. I probably added a half cup or more of Panko for more crunch. Also, coated the onions in a little olive oil so the breading would stick. In an effort not to burn them I set a timer for 10 minutes and watched them closely….took about half an hour total. As a back up, I purchased the canned onions. We did a taste comparison and the canned ones had no flavor and the consistency of oily cardboard. Not very appealing. Hope you'll give this a go!! item not reviewed by moderator and published
Loved the recipe, but me too with the onions. I pulled them out of the oven way early and had to dig out several that were too burned to eat. Also I was disappointed the panko didn't ever stick to the onions. Toss in flour, then butter, *then* panko? Hmm. Regardless, it was really good! I'll try something different next time with the onions.... item not reviewed by moderator and published
Used Trader Joe's frozen green beans instead of fresh, and used their Gourmet Fried Onions instead of making them, but everything turned out delicious! item not reviewed by moderator and published
Everyone at the Thanksgiving table loved it! My grandma said it was "the same, but better" than the traditional canned soup version. My only problem was that I could not get the onions to turn out and had to revert to the store bought ones. item not reviewed by moderator and published
You do NOT need 15 minutes at 475 degrees. We left ours in there for almost 15 minutes and were busy preparing other parts of the meal when we checked on the beans and the onions were burning on top. 475 degrees seems WAY too high of a temperature or you need MUCH less time in the oven. Just watch those beans! item not reviewed by moderator and published
Fantastic...totally made Thanksgiving dinner. I did us Ree's string onion recipe for the onions, however, because my oven was in use the whole day. Thanks Alton! item not reviewed by moderator and published
I love you, Alton, but a few things of the recipe didn't translate well. The onions just didn't look or feel right for the dish. The taste is there, but texture wise, something didn't add up. Even after heating the liquid according to written times, the recipe still felt too wet. I would reduce the liquid by 1/4 cup on each, or add even more flour to the roux. My rating is based on the above information. Below is how I altered to suit. We combined panko bread crumbs and parmeseano reggiano to the top before cooking -- on top of the onions. Awesome addition. item not reviewed by moderator and published
Delicious !!! Tasty !!! I should have doubled the recipe...I highly recommend it ... Try and you will enjoy... item not reviewed by moderator and published
I agree with several of the posters here. The onions are a lot of extra work and don't turn out as well as using the store bought ones. item not reviewed by moderator and published
Delicious. item not reviewed by moderator and published
The recipe is awesome, my family loved it. I can't see reviews more than about 10 down and I can't go to the next page. whats going on? item not reviewed by moderator and published
Hi! i have made this recipe since i first watched the program where it was featured and took notes. i would like to thank Mr Brown for years of Good Eats! i reduce the amount of salt by half i chopped a small onion and cook it with the mushrooms then deglaze the the pan with 1/4 C sherry. here is my recipe i now always use for the topping: 1 1/2 C bread crumbs 4 oz (1 Cup) shredded Colby or Mozzarella or any mild flavored, easily melting cheese 1 TBS olive oil, or black or white truffle flavored oil 2 medium finely sliced, caramelized onions (in butter or your choice oil) cooled slightly. combine the bread crumbs and the cheese. toss in the onions, drizzle on the oil and toss again. spread this on top of the bean mixture. it will cook up golden and crispy. if after cooking the casserole you need more crispness on the topping you can set it under the broiler until you get the crispness you want. well! i hope everyone has a great Thanksgiving holiday and enjoy many Good Eats! item not reviewed by moderator and published
Amazing! the recipe was named correctly! item not reviewed by moderator and published
This was a lot easier to make than I anticipate. I chose to use this recipe for a friendsgiving because I always loved green bean casserole at holidays, but I wanted a healthier/cooler version. I am a college student with limited kitchen accessories/appliances and I managed to do just fine.I'd never even cooked with mushrooms before. I compromised on the onions and used the store bought ones, just because I didn't foresee that part of the recipe going well for me. I doubled the green beans, mushrooms, and sauce and also let the sauce simmer for a lot longer to ensure appropriate thickness. Stirring continuously was a must. Thanks, Alton! &lt;3 item not reviewed by moderator and published
My goodness, it looks so good but doesn't seem easy at all! (beginner's speaking) item not reviewed by moderator and published
All my guests thought it was the best green bean casserole ever. item not reviewed by moderator and published
Bianca sez it's gooooooooooood item not reviewed by moderator and published
I remembered my Mom's green bean casserole as a staple of Thanksgiving, but when preparing my first Thanksgiving for my in-laws to be I wanted to make a more elevated recipe (my mom's includes canned cream of mushroom soup). I tried this recipe that first Turkey day and it was delicious. My only qualm is the onions never come out right (I have reverted to the canned). It is definitely a good recipe. item not reviewed by moderator and published
These are amazing. My favorite recipe for green bean casserole item not reviewed by moderator and published
Excellent! And so very easy to make. item not reviewed by moderator and published
Excellent version of the classic side dish. The baking of the onions didnt work for me so i fried them. Much better result. I think i will cut out the salt on the onion coating. Baking the onions doesnt do the job i recommend you fry them until crispy brown. item not reviewed by moderator and published
Best green bean casserole....period! We even just made the mushroom sauce and used it as a sauce over stuffed chicken! Delish! item not reviewed by moderator and published
I don't think I will make this recipe again, I found it a little to salty for my taste and even saltier the next day. The consistency wasn't appealing. If you eat with your eyes you may not like this recipe. On the other hand my husband loved it, so it may be worth a shot but not in my house again. item not reviewed by moderator and published
This recipe is awesome, I have made it 5-6 times always to great reviews. i do not keep the onions in the oven for 30 minutes, it seems they get really burnt by then, so I reduced their time to 20 minutes in the oven. Otherwise, I followed the recipe to a tee. item not reviewed by moderator and published
I made this recipe last Thanksgiving-2011 and Christmas-2012. Alton made it easy and quick. I felt that nutmeg was strong, sauce thin and onions not crisp but still good. So second time I gave a sprinkle of nutmeg and doubled the flour for a thicker sauce and I used panko with some dry onion rings just for some onion flavor AND I have perfected it to my taste. Great!!!! casserole item not reviewed by moderator and published
I really enjoyed this dish. The only thing that I had a problem with was making the onion rings for the top. They kept getting too black on the edges and stirring didn't help. I made the. Dish a second time caramelized the onions, used some in the dish as intended, but I put the rest on top, covered in Panko bread crumbs and then baked. Turned out perfect. item not reviewed by moderator and published
The use of fresh veggies make a world of difference. item not reviewed by moderator and published
Made this for Christmas dinner. I ended up baking this for at least 45 minutes to soften the beans to our preferred texture. If I had used the cook times directed they would have still been tough. Also, the nutmeg was too predominant and if I make this again I will definitely use less. However, the main problem was that the mushrooms made the sauce turn a very unappetizing brown color. Flavor was ok. item not reviewed by moderator and published
Someone gave me this recipe and it looked like a lot of work but had potential. So I took some shortcuts. I sauteed the onions, mixed them with bread crumbs, added parmesan and baked at 475 as directed. For the sauce, I started with cream of mushroom soup, added more mushrooms, used half and half to thin the condensed soup and added garlic. The nutmeg sounded weird to me so I didn't use it. It came out great, took very little time and used only two dishes and a cookie sheet. item not reviewed by moderator and published
Very tasty dish, skipped the onion part &amp; just justed used the fried in can instead worked out great. Family really liked the dish &amp; preferred it to the version with the creamed soup. item not reviewed by moderator and published
Onions were difficult to cook to a consistent crisp. Also did not seem to have enough liquid in the recipie so I would increase it by 50% next time. Otherwise good taste. item not reviewed by moderator and published
I'm not sure I'd make this recipe again, at least for something like a potluck where it was largely unappreciated. It took a couple of hours to make (and clean up.. used several pans. I cheated and used canned onions (after reading other comments. Another reviewer suggested a touch of sherry, which I think would be great. Also, I cut the amount of fresh nutmeg in half (per other reviews and regret doing that. A word of caution.. mince garlic carefully and, as Alton says, be patient and allow the broth to reduce before adding the half-and-half. item not reviewed by moderator and published
The onions in the recipe need fine tuning big time. I spread out the onions on a big sheet pan but a few edges were black with the majority white and limp after the stated time. Stirring it around just made it clump together even more. I was afraid leaving them to bake longer will have the whole thing black. The other parts of the recipe was fine. The ability to make ahead was great for a dinner party. Will use store bought fried onion next time (wish the healthier version worked. don't want to take the risk of not it turning out for the guests. item not reviewed by moderator and published
I make mine day ahead and just make sure the beans are al dente to avoid the mush ;-)  comes out GREAT (better the second day in my opinion) item not reviewed by moderator and published
Do you bake it the day before too? I too want to prepare today but wasn't sure if I should combine all and wait to bake until tomorrow or bake the whole thing today. Thanks. item not reviewed by moderator and published
Under blanch the beans by one minute or so, make the mushroom soup base, cool about 15-20 min after adding the onions, then add cold green beans and refrigerate. I did it last year, no regrets.  item not reviewed by moderator and published
You can if it's oven proof.  item not reviewed by moderator and published
ck recipes<br /> item not reviewed by moderator and published
No, you did not make Alton Brown's recipe.<br /> item not reviewed by moderator and published
I used coconut milk last year and it was a hit for vegans and non.  item not reviewed by moderator and published
I cut the onions into thicker slices. The ends were still really on the burnt side but it didn't sabotage anything. It was still so delicious with the coating I prefer them to the storebought. item not reviewed by moderator and published
I did last year and I'm doing the same this year too. It's perfect.<div><br /></div> item not reviewed by moderator and published
Thank you!! Happy Thanksgiving :)<br /><br /> item not reviewed by moderator and published
Yes, just thaw them first. item not reviewed by moderator and published
Yes.  And you can use Campbell's cream of mushroom soup and canned fried onions, too.  That is a different recipe and you can find it in a lot of places on line.  This recipe if for people who want to make it from scratch because the flavors and texture are better.  Choose your path. item not reviewed by moderator and published
Some people live places where you can't buy fresh green beans whenever you want them.  Try not to be such an elitist meanie.  item not reviewed by moderator and published
Half cream and half whole milk item not reviewed by moderator and published
i found that spraying the onions with a little unflavored cooking oil helps them crisp up, if that is the issue you are having item not reviewed by moderator and published
Hi! I over salted :( Do you think adding the wine to the sauce would help tone the salt down?<br /> item not reviewed by moderator and published
I don't see why not. Just get it to where it's ready to go into the oven, then refrigerate until you're ready to bake it. You'll have to add a few minutes to make sure it's heated through, but that shouldn't be a problem. Go for it! item not reviewed by moderator and published
Yes, it totally can! That is what I did :) item not reviewed by moderator and published
I did it hours later but I think that you should at least try to make the onions the day of. item not reviewed by moderator and published
It was definitely time consuming, but my family loved it. :) item not reviewed by moderator and published
WHAT!! item not reviewed by moderator and published
I can't imagine rating and commenting on a recipe that one has not yet tried. item not reviewed by moderator and published
I agree. It's not right to rate a recipe you haven't tried. It skews the numbers because you have to give it a star rating. Maybe there is a way just to post a comment and not give a rating. If so, that would be best. If not, suggestion for Food Network ! item not reviewed by moderator and published
Dude, canned and boxed foods can have MSG which is a migraine trigger. Don't be fooled either by false labeling. Yeast extract, maltodextrin and carrageenan to name a few, are all forms of MSG. Plus, cooking fresh is always healthier and usually tastes better, and, baking the onions is easier and healthier than frying them. This recipe is a great find! item not reviewed by moderator and published
Fresh is best!Tastes better and is healthier item not reviewed by moderator and published
I've never been able to get the onions right either. I've made this 3 or 4 times and the onions are always soggy. Not sure what I'm doing wrong. item not reviewed by moderator and published
After it's all prepped, it's 15 min at 400 (which I still thought was a little high…my onions started to brown a little too much). The directions say to turn it down after you cook the onions. item not reviewed by moderator and published
Did Ree's recipe for the onions work for you? The onions on here didn't work for me, and I tried twice! They just kept burning. item not reviewed by moderator and published
Yes, making them that way worked great. I've made them a few times, so it was a somewhat familiar recipe for me to use. I highly recommend it. item not reviewed by moderator and published
Sorry, with the change in this website and I'm not on here that often and just now saw your comment. Yes, those worked great. It's really easy and my daughter and I loved them as a snack while watching a movie, on veggies burgers, etc. item not reviewed by moderator and published
Agreed! item not reviewed by moderator and published
There is a link that states: "Read all 447 reviews". If you click that they will all show up on one page. item not reviewed by moderator and published
this topping was waaaaayyy too dry, and there is a ton of it. the topping equaled the amount of casserole underneath. it is powdery when you put it on top, and the cheese melting was not enough to hold it together. luckily we were able to scrap it off and eat the beans underneath. item not reviewed by moderator and published
Probably a good idea on the onions - you might well have burned them, they cook and cook and cook the liquid out and then all of a sudden get brown and crispy. If you miss it - they burn. item not reviewed by moderator and published
After two failed attempts at the onions, I too, ended up with the store bought ones. item not reviewed by moderator and published
It was quite a bit easier than I anticipated, especially if you skip the "make your own onions" and just buy them (mine burned anyways, so store bought was better)... item not reviewed by moderator and published
Here's a hint....use less salt next time you make it item not reviewed by moderator and published
Wow, so you didn't follow the recipe at all and then felt compelled to rate it anyway? You rated your own recipe! item not reviewed by moderator and published
Lol... item not reviewed by moderator and published
very BIG pet peeve of mine--people when you make major changes to a recipe DO NOT rate the original recipe! seriously, it's like rating a chicken recipe and wondering why it didn't turn out because you used canned tuna! item not reviewed by moderator and published
that sounds AWFUL. COmushroom soup from a can? if you take anything that alton brown makes and claim that it has "potential" you are pretentious. have ever heard the term, illusions of grandeur? SMH item not reviewed by moderator and published

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The Best Thanksgiving Side Dishes