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Green Bean and Pearl Onion Casserole Recipe

Green Bean and Pearl Onion Casserole

Show: Food 911

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (15)

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Average Rating:

Total Reviews: 15

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  • on December 25, 2012

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    Love this recipe and have been making it for years. I have tweaked it a little, but not too much. I usually use frozen cut green beans and frozen pearl onions that have been thawed and dried off in a salad spinner, and skip the blanching step entirely since frozen veggies are already blanched. Thaw, dry, and pour in the casserole dish. Makes life much easier without sacrificing taste. I use half milk, half half-and-half, and I boil/simmer for a longer time, probably about 10 minutes, to help it thicken more. It turns out just fantastic this way. Next time I make this I will probably make my own "fried" onions. Until the other day I had somehow missed the Good Eats ep (I thought I had seen them all with green bean casserole, where AB made his own oven fried onions. I am absolutely going to try topping this recipe with those onions next time!

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  • on February 21, 2011

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    I was asked to bring "string bean casserole" for Christmas 3 years ago. I brought this recipe. I have been asked to bring it every year since. If I recall the cream sauce was a little thin the first time I made it. But I've adjusted it in little ways to get it to the dish that I love and that we keep having every Christmas.

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  • on November 26, 2010

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    Our Thanksgiving crowd loved this recipe. It was a busy recipe but well worth the effort. It would help to cut the beans in half.

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  • on November 27, 2009

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    Tasted really great and would have given it 5 stars if the milk hadn't curdled. The recipe was followed but after the alloted cooking time, the sauce was still watery. I put it in for 20 minutes longer and the sauce had curdled! I had to frantically stir it bit by bit with a wooden turner to reconstitute the sauce and luckily, it coagulated again. Phew! Didn't want my Thanksgiving guests to go "eeewww" when they saw curdled sauce. Next time I try this recipe - and I will try it again as it tasted great - I'll try using half and half (thanks Alton Brown. Will let you know how that turns out.

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  • on November 21, 2007

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    My mom always makes the Thanksgiving dinner, and 3 yrs ago we decided to do it at my home for the 1st time. I was in charge of the sides and I made the usual mashed potatoes, corn and I made this recipe. I blushed when my mom asked me for the recipe, her being such a great cook and all. Since then, whether we have dinner at mom's or at my house, I always have to make Tyler's Green bean casarole. It's delicious!

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  • on November 24, 2006

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    This was OK, but came out a bit too soupy for our taste

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  • on November 16, 2006

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    I've made this several time and come up with a set of tweaks: (1 Cut the mushrooms smaller than just "sliced" (but not minced or diced (2 Cook down the soup for closer to 10 minutes to get maximum thickening (3 Make soup the day before, let cool and refrigerate (again, to help thickening and allow flavors to meld. These tips will help the dish turn out great!

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  • on November 02, 2006

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    Delicious and fairly easy. A definite improvement on the classic.

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  • on February 01, 2005

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    My aunt made something very similar last Thanksgiving, and I wanted to make it this Thansgiving. I have to say, this was wonderful!! It has now become a family favorite and will be made at every holiday instead of the "typical" green bean casserole.

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  • on December 15, 2004

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    awesome dish! made it for Thanksgiving and everyone loved it and wanted the recipe. will definately make this dish again and again.

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