The Mean Green

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The original recipe says 1/4 butter to 1 cup flour for the roux, change it so they are in equal proportions.

Next time I'll use a little less panko crumbs as they didn't brown up as I had expected and made the dish a little drier than I wanted.

This is an awesome recipe - the deep fried shallots and onion are amazingly delicious. After eating this version, I'll never make the old canned soup green beans.

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The receipe calls for way too much flour. Everything else was prepared and the roux was awful. Instead I melted cheese with milk and took about 1 tablespoon of the lumpy roux and salvaged what I had already prepared. I ruined the 1 vegetable we had at Thanksgiving dinner. It is correct what they say, "Never try a new receipe when people are coming to dinner." Guy, this was not "money."

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I made these for Thanksgiving and they were not good at all. The flour was too much and should have been 1/4 cup. The panko bread crumbs were too much too. I would have used 1/4 cup also on these. The green beens need more then just a blanching. I'd give them about 2 minutes in the boiling water instead. I do not like my beans raw, but for them to have a slight bite to them. I will try this again, but my way and I will skip deep frying the onions as this part is rather time consuming. I'll buy the store bought ones.

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Cut the flour to 1/4.. Well worth the effort!!!!!! Big hit at the family dinner and we try to one up on the caserole.

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This was definitely a good recipe. My in laws loved it for the freshness of it. I do agree about putting too much flour. I wish I read the comments for this recipe. Despite it though, it worked! Thanks Guy!

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I was excited to try a new take of green bean casserole this year, and I like guy's recipes. This one was a bunch of work, which I don't normally mind, but the flavor just wasn't there. The roux was ridiculously time-consuming if you've got four burners going like I did trying to get Thanksgiving Dinner on the table.

I like the freshness of the green beans, the peppers, and the fresh mushrooms, but if you're making this one salt it up. Whether that's in the roux or somewhere else is up to you, but once you get past the onion topping, there's nothing to knock your socks off.

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WE LOVED IT!! But, it took me 2 hours start to finish to make this recipe. I will definitely make it again. The flavors were awesome!!! I wish Guy had given a more realistic prep time because it impacted the rest of my getting the big day ready. The flour definitely needs to be cut in half. Thanks, Guy! It was a fabulous addition to our table.

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This recipe is really excellent.. with the exception of the previously noted reduction of flour to 1/4 c., of course! I have two additional comments to add... First, you may substitute the store bought french fried onions if pressed for time. If you saw the Unwrapped episode in which these onions are made, you'll see that they are totally acceptable as a substitute... add some into the mixture as well as putting some on top.
Second, unless you like your green beans REALLY crisp and "green" tasting, I would recommend cooking them longer. I don't like mine to squeak when I eat them.. but that's just me. Perhaps in summer when the beans are truly fresh and tender, I would feel differently.. but the beans I used were no where near edible after just "blanching" them!
A great basic recipe that can be adapted and still taste much fresher than the traditional mushroom soup based recipe!

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I wish I had read the comments prior to making...it was immediately clear that the flour was double what was needed....I doubled the milk and managed to save it I think....we'll see. Otherwise, looks and smells good.

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Yes, please correct flour amount!! the veggies give off a lot of liquid, so I found, after first making wallpaper paste, that one half a cup of flour made a thick white sauce that was thinned just enough when added to the veggies.

Glad I "road tested" the sauce before Turkey day.