Best Ever Green Bean Casserole

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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.

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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.

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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.

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I made this for Thanksgiving - it was great! (had to double it - yay for left overs! Based on other reviews, I had to adjust the cooking time for the onions... started at 475, then reduced to 425, then 400 over 40 - 45 minutes, stirring every 10 minutes. I did add just a splash of sherry to the mushroom sauce, and it was a really good addition, but not necessary. Great recipe - as usual from Alton Brown! I think next time, I would blanche the green beans for 6 1/2 min., instead of 5 ... they were a bit too crisp for green bean casserole.

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The panko did not stick to the onions at all, they came out mushy and pasty.

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I've made this recipe two Thanksgivings in a row. Great hit with my family. I cheated and still used the pre-made crunchy onions though. My aunt who does not even like greenbean casserole loves this dish!

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this was amazing! i (like other reviewers had a hard time getting the onions right (many of them burned, but i think that takes a little practice and a bigger bowl. the rest of the recipe was SO good. all of my family was raving about it. i will not be making this the "french's way" again.

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So, mine didnt come out right. It was too loose, it didnt thicken. Couldve been that i didnt use a cast iron pan. The onion crisps didnt come out that great either. Aside from that, the taste was not bad.

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I made this recipe for Thanksgiving this year, was easy to make and turned out great ! Won't be making the canned version anymore that's for sure !

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I've been trying this recipe for years and it's always good, however I got it nailed down perfect this time. Hints: a cast iron skillet is necessary and with cooking down the mushrooms enough both help to have a nice thick sauce. In the past I've always had a hard time with the onions, so this year I used Trader Joe's Fried Onions and said screw it; the process was much easier and not burnt. Lastly, I use vegetable broth and added a bit more salt in the sauce for tasty vegetarian option.