Best Ever Green Bean Casserole

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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.

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Best green bean casserole....period! We even just made the mushroom sauce and used it as a sauce over stuffed chicken! Delish!

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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.

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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.

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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

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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.

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The use of fresh veggies make a world of difference.

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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.

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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.

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Very tasty dish, skipped the onion part & just justed used the fried in can instead worked out great. Family really liked the dish & preferred it to the version with the creamed soup.