Best Ever Green Bean Casserole

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My family has had gb casserole on our Thanksgiving day table since time immemorial as many American families have. I went with Alton's recipe this year and my family gave it RAVE reviews! I was told over and over that this was the best greenbean casserole that they had ever had. Thanks to Mr.Brown, It was the best I've ever had as well. Thanks Alton! Steve (Hou,TX.

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All the elements sounded great, but the outcome was really disappointing. The onions started to burn very early in the process- it really lacked something that I think would have brought the green bean flavor forward. Overall, not much flavor, but plenty of effort.

I will stick to sauteed green beans in shallot with chopped pecan for a more flavorful, fresh side dish.

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I love that I can make Green Bean Casserole from scratch now! The pepper was a little strong for me so I cut it down to 1/8 t. The sauce is SO good & easy. And no MSG!! Thank you, Alton!

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Unfortunately, the onions started to burn when I followed the recipe - I rescued them by spraying them with olive oil spray and cutting the oven heat down to around 400. I also found that the baking time of 15 min was not nearly long enough which may have been b/c I had blanched the beans ahead of time and they were cold when I put them in the oven. Next time, I will plan on baking at least 30 minutes

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I found this to be much better than the "everything from the canned goods/ freezer-section" variety alot of us grew up on, but it's still Green Bean Casserole. While a far cry better than the standard, as my son says "You can put lipstick on a pig, but..."

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I am very excited about the cream of mushroom "soup" receipe in this casserole! I cook strictly organic and now I know how to NEVER use canned soup again! Woo Hoo!

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The cream sauce came out sooooo amazing!! I was worried about it being bland, but I was wrong. I will definetly be using it in any other dishes I made that call for canned cream soup. Since many of my Thanksgiving recipes needed broth (and because I was trying to get away from processed canned stuff, I took the time to make a homemade vegetable broth and I think it shaped the flavor of my cream sauce nicely and would recommend it. I was a little skeptical about making the onions, so I skipped that and used 'the other stuff.' It was still delicious, but I will try to make Alton's onions next time when I'm not trying to impress anyone for dinner like at Thanksgiving. Thanks Alton!! I love the show!

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It's good and worth making but serving it won't get you your own cable show. I added plenty of mushrooms but, let's face it, unless your family really likes green beans, the greyish color of mushroom soup (even made from scratch is likely to catapult them toward all those other great-looking side dishes on the Thanksgiving table.

In fairness . . . . it tasted better the next day, microwaved on a paper plate and consumed in private.

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Different from the usual and quite satisfying. I did add a light sprinkling of freshly grated parmesan as a kicker, but it was only a dusting really.

I also forgot to buy the half-and-half and substituted a can of a well-made organic cream of mushroom soup. This provided some decent body, but I did need to add a tad more flour into the mix. Turned out just fine, but I'll work with the half-and-half next time.

This is a winner. The dish is not nearly as heavy as many green bean casseroles, but no less satisfying.

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Thanks Alton for the most perfect dish. This is truely a family favorite now!