Focus Keyword: Best Ever Green Bean Casserole
Introduction: Can a Side Dish Be Crispy, Creamy, and Unforgettable?
Craving a holiday side that’s a guaranteed hit? Best Ever Green Bean Casserole, crafted by Alton Brown, elevates the classic with fresh green beans, a creamy mushroom sauce, and crispy, homemade onion topping. Rated 4.4 out of 5 stars from 844 reviews, this easy recipe is a Thanksgiving and holiday staple. Ready to bake a dish that combines crunch, creaminess, and rich flavor? Let’s dive into this iconic recipe!
Overview: Why Best Ever Green Bean Casserole Shines
Best Ever Green Bean Casserole is loved for its fresh ingredients, creamy texture, and crispy onion topping. Here’s what makes it special:
- Time Requirement: 25 minutes prep, 45 minutes cooking (30 minutes for onions, 5 minutes blanching, 10-12 minutes sauce, 15 minutes baking), totaling 1 hour 10 minutes.
- Difficulty Level: Easy—requires basic blanching, sautéing, and baking, perfect for all skill levels.
- Why It’s Special: Fresh green beans, a from-scratch mushroom sauce, and crispy baked onions create a vibrant, flavorful casserole that outshines canned versions. This recipe serves 4-6, ideal for holiday meals or family dinners.
Perfect for Thanksgiving, Christmas, or any gathering where comfort food steals the show.
Essential Ingredients
Best Ever Green Bean Casserole uses fresh, flavorful ingredients for a standout dish. Here’s what you’ll need for 4-6 servings:
For the Topping
- 2 medium onions, thinly sliced: The base for crispy, homemade fried onions.
- ¼ cup all-purpose flour: Coats onions for crispiness.
- 2 tablespoons panko bread crumbs: Adds extra crunch.
- 1 teaspoon kosher salt: Seasons the topping.
- Nonstick cooking spray: Prevents sticking on the sheet pan.
For Beans and Sauce
- 2 tablespoons plus 1 teaspoon kosher salt, divided: For blanching beans and seasoning sauce.
- 1 pound fresh green beans, rinsed, trimmed, and halved: The crisp, vibrant base.
- 2 tablespoons unsalted butter: Builds a rich sauce.
- 12 ounces mushrooms, trimmed and cut into ½-inch pieces: Adds earthy depth.
- ½ teaspoon freshly ground black pepper: Seasons the sauce.
- 2 cloves garlic, minced: Enhances savory flavor.
- ¼ teaspoon freshly ground nutmeg: Adds warm, subtle spice.
- 2 tablespoons all-purpose flour: Thickens the sauce.
- 1 cup low-sodium chicken broth: Provides savory depth.
- 1 cup half-and-half: Creates a creamy texture.
Why These Ingredients Matter
- Green Beans: Fresh beans provide snap and flavor, unlike canned.
- Mushroom Sauce: Butter, mushrooms, and half-and-half create a creamy, savory base.
- Onion Topping: Baked with flour and panko for a crispy, golden finish.
- Nutmeg and Garlic: Add depth and warmth to the sauce.
Substitutions and Variations
- Green Beans: Use frozen green beans (thaw and skip blanching); canned beans work but may be softer.
- Mushrooms: Swap with cremini, shiitake, or omit for a simpler sauce.
- Butter: Replace with olive oil or plant-based butter for vegan.
- Half-and-Half: Use heavy cream for richer texture or plant-based cream for vegan.
- Chicken Broth: Substitute with vegetable broth for vegetarian/vegan.
- Flour: Use gluten-free 1:1 flour for gluten-free.
- Panko: Replace with regular breadcrumbs or gluten-free panko.
- Vegan Option: Use plant-based butter, cream, and vegetable broth.
- Gluten-Free: Use gluten-free flour and panko; ensure broth is gluten-free.
- Flavor Variations:
- Cheesy Green Bean Casserole: Add ½ cup shredded cheddar to the sauce.
- Bacon Green Bean Casserole: Mix in 4 slices cooked, crumbled bacon with the beans.
- Spicy Casserole: Add ¼ teaspoon cayenne or red pepper flakes to the sauce.
- Herb-Infused Casserole: Add 1 teaspoon chopped fresh thyme or rosemary with the garlic.
- Almond-Topped Casserole: Replace onions with ½ cup toasted sliced almonds.
Step-by-Step Instructions
Making Best Ever Green Bean Casserole is a simple process that yields a creamy, crunchy dish. Let’s get cooking!
Step 1: Gather and Prep
- Gather all ingredients: 2 onions, ¼ cup flour, 2 tablespoons panko, 1 teaspoon salt, nonstick spray (for topping); 2 tablespoons + 1 teaspoon salt, 1 pound green beans, 2 tablespoons butter, 12 ounces mushrooms, ½ teaspoon pepper, 2 cloves garlic, ¼ teaspoon nutmeg, 2 tablespoons flour, 1 cup chicken broth, 1 cup half-and-half (for beans and sauce).
- Preheat the oven to 475°F (246°C).
- Prepare a sheet pan and a 12-inch cast iron skillet (or similar oven-safe dish).
Tip: Slice onions thinly for even crisping; trim green beans to bite-sized pieces.
Step 2: Make the Onion Topping
- In a large mixing bowl, combine 2 thinly sliced onions, ¼ cup flour, 2 tablespoons panko, and 1 teaspoon kosher salt; toss to coat.
- Coat a sheet pan with nonstick cooking spray and spread onions evenly.
- Bake at 475°F on the middle rack for 30 minutes, tossing 2-3 times, until golden brown.
- Remove from oven and set aside; reduce oven to 400°F (204°C).
Tip: Toss onions during baking to ensure even browning; spread thinly to avoid steaming.
Step 3: Prepare the Green Beans
- Bring 1 gallon of water with 2 tablespoons kosher salt to a boil in an 8-quart saucepan.
- Add 1 pound halved green beans and blanch for 5 minutes.
- Drain in a colander and immediately plunge into a large bowl of ice water to stop cooking.
- Drain again and set aside.
Tip: Don’t over-blanch; beans should be crisp-tender. Ice bath preserves vibrant color.
Step 4: Make the Mushroom Sauce
- In a 12-inch cast iron skillet, melt 2 tablespoons butter over medium-high heat.
- Add 12 ounces mushrooms, 1 teaspoon kosher salt, and ½ teaspoon black pepper; cook, stirring occasionally, until mushrooms release liquid, 4-5 minutes.
- Add 2 minced garlic cloves and ¼ teaspoon nutmeg; cook for 1-2 minutes.
- Sprinkle 2 tablespoons flour over the mixture, stir, and cook for 1 minute.
- Add 1 cup chicken broth and simmer for 1 minute.
- Reduce heat to medium-low, add 1 cup half-and-half, and cook, stirring occasionally, until thickened, 6-8 minutes.
Tip: Stir constantly when adding flour to avoid lumps; cook sauce until it coats a spoon.
Step 5: Assemble and Bake
- Remove skillet from heat and stir in ¼ of the crispy onions and all the green beans.
- Top with the remaining crispy onions.
- Bake at 400°F for 15 minutes, until bubbly.
- Remove and serve immediately.
Tip: Mix beans gently to coat in sauce; spread onions evenly for a crunchy top.
Step 6: Serve
- Serve hot, scooping about ¾ cup per serving.
- Pair with roast turkey, mashed potatoes, or stuffing for a holiday meal.
Tip: Serve directly from the skillet for a rustic presentation; let cool slightly for easier scooping.
Assembly: Building the Perfect Best Ever Green Bean Casserole
Making Best Ever Green Bean Casserole is all about layering fresh, flavorful components. Here’s how to make it shine:
- Onion Topping: Baked for crispy, golden crunch.
- Green Beans: Blanched for crisp-tender texture and vibrant color.
- Mushroom Sauce: Creamy and savory, binding the dish.
- Baking: Melds flavors and ensures a bubbly, cohesive casserole.
Presentation Tips
- Serve in the cast iron skillet for a cozy, rustic vibe.
- Garnish with extra panko or chopped parsley for color.
- Pair with holiday classics like turkey or cranberry sauce.
Storage and Make-Ahead Tips
Best Ever Green Bean Casserole is great for make-ahead prep or leftovers.
- Storage:
- Store in an airtight container in the refrigerator for up to 4 days.
- Freeze baked casserole (without onion topping) for up to 3 months; add fresh onions when reheating.
- Make-Ahead:
- Prepare onion topping and store separately up to 2 days ahead.
- Blanch beans and make sauce up to 1 day ahead; refrigerate separately.
- Assemble (without topping) up to 1 day ahead; add onions and bake fresh.
- Reheating: Reheat in a 350°F oven for 15-20 minutes, covered, then uncover and add fresh onions for the last 5 minutes.
- Tip: Store crispy onions separately to maintain crunch; reheat sauce gently to avoid separating.
Recipe Variations
Best Ever Green Bean Casserole is versatile and easy to customize. Here are some fun twists:
- Cheesy Green Bean Casserole: Stir in ¾ cup shredded cheddar or Gruyère before baking.
- Bacon Green Bean Casserole: Add 4 slices cooked, crumbled bacon with the beans.
- Vegan Green Bean Casserole: Use plant-based butter, vegetable broth, and plant-based cream.
- Gluten-Free Casserole: Use gluten-free flour and panko; ensure broth is gluten-free.
- Spicy Green Bean Casserole: Add ½ teaspoon smoked paprika or chili flakes to the sauce.
Nutrition Information (Per Serving, Based on 6 Servings)
- Calories: Approximately 200-250 kcal (varies by portion size).
- Protein: Moderate, from broth and mushrooms.
- Fat: Moderate, from butter and half-and-half.
- Carbs: Moderate, from beans, onions, and flour.
- Note: For precise nutrition, calculate based on specific ingredients and portion sizes.
Conclusion: Savor the Holiday Classic!
Best Ever Green Bean Casserole is the side dish that brings crispy, creamy, and savory perfection to every bite. With fresh green beans, a rich mushroom sauce, and homemade crispy onions, it’s perfect for Thanksgiving, Christmas, or any cozy meal. Easy to make with a big flavor payoff, this casserole is sure to impress your guests. So, grab your skillet, whip up this iconic recipe, and enjoy a holiday favorite. We’d love to hear how your casserole turns out—share your creations in the comments or on social media!
Print
Best Ever Green Bean Casserole
Description
Craving a holiday side that’s a guaranteed hit? Best Ever Green Bean Casserole, crafted by Alton Brown, elevates the classic with fresh green beans, a creamy mushroom sauce, and crispy, homemade onion topping
Ingredients
Best Ever Green Bean Casserole uses fresh, flavorful ingredients for a standout dish. Here’s what you’ll need for 4-6 servings:
For the Topping
- 2 medium onions, thinly sliced: The base for crispy, homemade fried onions.
- ¼ cup all-purpose flour: Coats onions for crispiness.
- 2 tablespoons panko bread crumbs: Adds extra crunch.
- 1 teaspoon kosher salt: Seasons the topping.
- Nonstick cooking spray: Prevents sticking on the sheet pan.
For Beans and Sauce
- 2 tablespoons plus 1 teaspoon kosher salt, divided: For blanching beans and seasoning sauce.
- 1 pound fresh green beans, rinsed, trimmed, and halved: The crisp, vibrant base.
- 2 tablespoons unsalted butter: Builds a rich sauce.
- 12 ounces mushrooms, trimmed and cut into ½-inch pieces: Adds earthy depth.
- ½ teaspoon freshly ground black pepper: Seasons the sauce.
- 2 cloves garlic, minced: Enhances savory flavor.
- ¼ teaspoon freshly ground nutmeg: Adds warm, subtle spice.
- 2 tablespoons all-purpose flour: Thickens the sauce.
- 1 cup low-sodium chicken broth: Provides savory depth.
- 1 cup half-and-half: Creates a creamy texture.
Why These Ingredients Matter
- Green Beans: Fresh beans provide snap and flavor, unlike canned.
- Mushroom Sauce: Butter, mushrooms, and half-and-half create a creamy, savory base.
- Onion Topping: Baked with flour and panko for a crispy, golden finish.
- Nutmeg and Garlic: Add depth and warmth to the sauce.
Substitutions and Variations
- Green Beans: Use frozen green beans (thaw and skip blanching); canned beans work but may be softer.
- Mushrooms: Swap with cremini, shiitake, or omit for a simpler sauce.
- Butter: Replace with olive oil or plant-based butter for vegan.
- Half-and-Half: Use heavy cream for richer texture or plant-based cream for vegan.
- Chicken Broth: Substitute with vegetable broth for vegetarian/vegan.
- Flour: Use gluten-free 1:1 flour for gluten-free.
- Panko: Replace with regular breadcrumbs or gluten-free panko.
- Vegan Option: Use plant-based butter, cream, and vegetable broth.
- Gluten-Free: Use gluten-free flour and panko; ensure broth is gluten-free.
- Flavor Variations:
- Cheesy Green Bean Casserole: Add ½ cup shredded cheddar to the sauce.
- Bacon Green Bean Casserole: Mix in 4 slices cooked, crumbled bacon with the beans.
- Spicy Casserole: Add ¼ teaspoon cayenne or red pepper flakes to the sauce.
- Herb-Infused Casserole: Add 1 teaspoon chopped fresh thyme or rosemary with the garlic.
- Almond-Topped Casserole: Replace onions with ½ cup toasted sliced almonds.
Instructions
Step 1: Gather and Prep
- Gather all ingredients: 2 onions, ¼ cup flour, 2 tablespoons panko, 1 teaspoon salt, nonstick spray (for topping); 2 tablespoons + 1 teaspoon salt, 1 pound green beans, 2 tablespoons butter, 12 ounces mushrooms, ½ teaspoon pepper, 2 cloves garlic, ¼ teaspoon nutmeg, 2 tablespoons flour, 1 cup chicken broth, 1 cup half-and-half (for beans and sauce).
- Preheat the oven to 475°F (246°C).
- Prepare a sheet pan and a 12-inch cast iron skillet (or similar oven-safe dish).
Tip: Slice onions thinly for even crisping; trim green beans to bite-sized pieces.
Step 2: Make the Onion Topping
- In a large mixing bowl, combine 2 thinly sliced onions, ¼ cup flour, 2 tablespoons panko, and 1 teaspoon kosher salt; toss to coat.
- Coat a sheet pan with nonstick cooking spray and spread onions evenly.
- Bake at 475°F on the middle rack for 30 minutes, tossing 2-3 times, until golden brown.
- Remove from oven and set aside; reduce oven to 400°F (204°C).
Tip: Toss onions during baking to ensure even browning; spread thinly to avoid steaming.
Step 3: Prepare the Green Beans
- Bring 1 gallon of water with 2 tablespoons kosher salt to a boil in an 8-quart saucepan.
- Add 1 pound halved green beans and blanch for 5 minutes.
- Drain in a colander and immediately plunge into a large bowl of ice water to stop cooking.
- Drain again and set aside.
Tip: Don’t over-blanch; beans should be crisp-tender. Ice bath preserves vibrant color.
Step 4: Make the Mushroom Sauce
- In a 12-inch cast iron skillet, melt 2 tablespoons butter over medium-high heat.
- Add 12 ounces mushrooms, 1 teaspoon kosher salt, and ½ teaspoon black pepper; cook, stirring occasionally, until mushrooms release liquid, 4-5 minutes.
- Add 2 minced garlic cloves and ¼ teaspoon nutmeg; cook for 1-2 minutes.
- Sprinkle 2 tablespoons flour over the mixture, stir, and cook for 1 minute.
- Add 1 cup chicken broth and simmer for 1 minute.
- Reduce heat to medium-low, add 1 cup half-and-half, and cook, stirring occasionally, until thickened, 6-8 minutes.
Tip: Stir constantly when adding flour to avoid lumps; cook sauce until it coats a spoon.
Step 5: Assemble and Bake
- Remove skillet from heat and stir in ¼ of the crispy onions and all the green beans.
- Top with the remaining crispy onions.
- Bake at 400°F for 15 minutes, until bubbly.
- Remove and serve immediately.
Tip: Mix beans gently to coat in sauce; spread onions evenly for a crunchy top.
Step 6: Serve
- Serve hot, scooping about ¾ cup per serving.
- Pair with roast turkey, mashed potatoes, or stuffing for a holiday meal.
Tip: Serve directly from the skillet for a rustic presentation; let cool slightly for easier scooping.
FAQs
1. Why are my onions not crispy?
Overcrowding or insufficient tossing can cause steaming; spread onions thinly and toss during baking.
2. Can I use canned green beans?
Yes, but fresh beans are crisper; drain canned beans well and skip blanching.
3. Is this recipe gluten-free?
Not as written; use gluten-free flour and panko for a gluten-free version.
4. Why is my sauce too thin?
Under-cooking or too much liquid can thin the sauce; simmer until thickened and measure accurately.
5. Can I use frozen green beans?
Yes, thaw and pat dry; skip blanching but check for tenderness.
6. Can I prepare this in advance?
Yes, prepare components up to 1 day ahead; assemble and bake fresh for best texture.
7. What are the health benefits of this dish?
Green beans provide fiber and vitamins; mushrooms add antioxidants, but butter and cream make it rich—enjoy in moderation.