Best Ever Green Bean Casserole

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The onions were a little tricky but worthwhile. I added some roasted hatch chilies and it was wonderful! Thank you Alton!

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The onions were a disaster. But the mushroom soup was very good. Next time I would use the store bought onions instead.

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I used the recipe for the holidays and it was a great hit!

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I was sorely disappointed at how this turned out. The onions were disgusting, they were nothing like the crispy golden brown onions seen on the episode. I thought the dish overall lacked flavor. Looks like I'm back to using the recipe on the back of the fried onion can until I can find a better substitute.

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This casserole is great, my family has made the Campbells recipe at every holiday for decades, now everyone wants this one, things really are better homemade, oh and yeah if you can keep some around its even better the next day.

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It was great to find a recipe that allowed me to pick apart the ingredients and make a few small changes to make this gluten free. All I had to do was switch all the other flours, etc, to gluten free flour. I would recommend, based on my experience and others, to possibly fry the onions instead of baking them. The flavor of the dish was definitely delish!

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Thank you Alton Brown for the very best green bean casserole recipe I have ever made. My family gave it rave reviews. I'm always looking for homemade versions of just about everything. This was delicious. I will be using the mushroom sauce portion of this recipe instead of canned cream of mushroom soup from now on.

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Title says it all. Every part is delicious. As a bonus, the mushroom cream sauce makes a wonderful soup.

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It really is the BEST EVER! We go a little heavier on the fried onions because we like more on top but this is a very good recipe. I was able to manage making it while working on other recipes too. TRUST ME - YOU'LL NEVER GO BACK TO WHAT'S ON THE BACK OF THE SOUP CAN!!

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I prepped the topping, beans and sauce a day ahead then finished the cooking the next day with good results. My onion mixture was fairly wet even though I used 6 Tbsp panko (2 didn't look like enough to me. It took a little longer than 30 minutes and I used tongs to toss them frequently and blended the browned onions with the less cooked ones. Next time I would recommend using a larger cookie sheet and spread out the onion mixture but you would have to watch them carefully. After they cooled I stored them in ziptop bag and found after 24 hours they were still crunchy. For the mushrooms, I used 6 oz portabella and 6 oz of a blend that had oyster and criminis. I think the sauce would be great on its own with chicken, fish, chops. You could increase the amount of garlic and adding a minced shallot could work. Everyone loved it and asked for a copy of the recipe.