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

Scale

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.

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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.