Not Your Mama's Green Bean Casserole

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I love green beans, and I love them even more in this recipe. The family really liked the change of pace this dish has to offer. If you were to try and get someone who does not like green beans to give them a try this would be the recipe I would pull from the recipe rolodex! Fresh greens a must!

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I have cooked this 2 years in a row and every time I cook it thats the !st thing to go didn't have to change a thing all my 7 kids loved it wants to eated everyday I love this casserole.

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Definitely not your mama's Green bean casserole! I don't like the cream of mushroom can so this was my first time making it from scratch. I pretty much followed to the tee except I added a little cheddar cheese to mine, I could have eaten this without anything else to go with it. My husband enjoyed it!!

Thanks Alton,

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I like this recipe and that it is flavorful and tastes good. It does taste a bit different than the original canned soup, but in a good way. The homemade version doesn't have the icky MSG and chemicals in it. I have even used the soup recipe part in other dishes, such as tuna noodle casseroled. It taste 5 star yummy in the tuna noodle casserole dish. I definitely like this over the can.

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I got a lot of compliments on this recipe. I made one adult version with sliced mushrooms, and a kid version with finely chopped mushrooms. Both were delicious. When I cooked the chopped mushrooms, I did need more butter though. My onions also burned. It wasn't worth the extra work for me to have them burn, so I will likely use the French's onions next time I make this. Very flavorful and creamy, yum!

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I burned my onions, too, and I would not recommend this recipe. It's completely pedestrian with nothing interesting, unusual or especially flavorful about it.

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This was yummy, I tweeked it a little here and there, but it was very, very good.

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A very average flavor profile, and a bit too much nutmeg for my taste. It was definitely better than a cream of mush soup/french's onion recipe but it could have been better. It needs more richness...perhaps a teaspoon of worcester sauce or Maggie's would spruce it up a bit. Many people burned the onions but I avoided this by cutting them thicker (1/4''+ and starting them off at 400F, and then up to 450F after 10 minutes. I made sure to turn them every 10 minutes (with a huge spatula as per the recipe and they turned out great.

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This is a great alternative to the classic green bean casserole. The onions are worth doing but do burn easily. I tweaked the recipe by dipping my onions in an egg wash and tossing them with italian bread crumbs...the taste it great and the onions don't burn. I also added a little beau monde to the sauce.

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As usual, this Alton recipe rocks! I will never buy cream of mushroom soup or those French's onions again. Just keep an eye on your onions--mine were done in half the time. I also cooked my green beans about 10 minutes instead of 5.