Best Ever Green Bean Casserole
This classic green bean casserole recipe by Alton Brown emphasizes fresh ingredients and technique for superior flavor and texture. It features homemade crispy baked onions, perfectly blanched green beans, and a rich, savory mushroom cream sauce, baked until bubbly for a comforting and elevated side dish.
Equipment
- 1 Large Mixing Bowl
- 1 Sheet Pan
- 1 8-quart saucepan For blanching green beans
- 1 Colander
- 1 12-inch cast iron skillet Oven-safe for baking
Ingredients
Main
- 2 medium onions thinly sliced
- 1/4 cup all-purpose flour
- 2 tablespoons panko bread crumbs
- 1 teaspoon kosher salt
- Nonstick cooking spray
- 2 tablespoons plus 1 teaspoon kosher salt divided
- 1 pound fresh green beans rinsed, trimmed and halved
- 2 tablespoons unsalted butter
- 12 ounces mushrooms trimmed and cut into 1/2-inch pieces
- 1/2 teaspoon freshly ground black pepper
- 2 cloves garlic minced
- 1/4 teaspoon freshly ground nutmeg
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup half-and-half
Instructions
- Preheat the oven to 475 degrees F.
- Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F.
- While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.
- Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
- Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.
Notes
Achieving perfectly crisp fried onions is key; ensure they are spread in a single layer on the sheet pan and tossed frequently to brown evenly without burning. The blanching and shocking of green beans is crucial for maintaining their vibrant color and tender-crisp texture, preventing them from becoming mushy in the casserole. When cooking the mushrooms, allow them to properly release their liquid before adding flour to develop a deeper, more concentrated flavor in the sauce base. Using fresh nutmeg and good quality chicken broth will significantly elevate the overall taste. Be mindful not to overcook the final casserole to maintain the green beans' integrity.