The Best Green Bean Casserole

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The following recipe was adapted from Alton Brown’s recipe

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There are some dishes that I only make once a year, and sometimes I wonder, why. Why don’t I make this more often?

THIS is one of those recipes. We usually only make it at Thanksgiving, and I’m not sure why. We usually triple or quadruple this recipe at Thanksgiving and have an enormous cast iron skillet dedicated to only this dish, because juggling two smaller skillets on the stovetop and in the oven was too much to handle.

I mean, yes, this recipe takes a little time, but it is SO worth it. You’ve never had green bean casserole like this. It’s so utterly delicious that you’ll definitely be going back for seconds.

Cooking Level

Foundational | Beginner | INTERMEDIATE | Advanced

Yield: 6

Author: Karyn Shalda, Cooking to the Point; Alton Brown

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The Best Green Bean Casserole

You've never had a green bean casserole this good. In our house, it's usually reserved for Thanksgiving but it's worth making any time! Adapted from Alton Brown's recipe.

Prep time: 15 MinCook time: 30 MinInactive time: 15 MinTotal time: 1 Hour

Ingredients

• 1 lb. fresh green beans
• 2 T unsalted butter
• 12 oz. mushrooms (white button or baby bella)
• 1 t salt
• 1 /2 t pepper
• 2 cloves garlic
• 1/4 t nutmeg
• 2 T all-purpose flour
• 1 C chicken broth
• 1 C half-and-half
• 1 can French Fried Onions, any brand

Instructions

1. Preheat your oven to 400 degrees Fahrenheit.
2. Bring a large pot of salted water to a boil.
3. Snap the ends off the 1 lb. of green beans, and break into pieces 2-4 inches long. Rinse. Add to the boiling water for 5 minutes.
4. Meanwhile, get a bowl of ice water ready.
5. While the beans are cooking, mince the 2 cloves of garlic.
6. Once the green beans are done cooking, drain, and then immediately put into the ice water bath to stop the cooking process.* After about a minute, drain and set aside.
7. Slice the mushrooms, about a quarter inch thick. 
8. In an oven-safe skillet, preferably cast iron, melt the 2 T unsalted butter over medium-high heat. Add the sliced mushrooms, the 1 t salt, and the 1/2 t pepper. Cook for about 5 minutes, until the mushrooms start to give up some of their liquid.
9. Add the minced garlic and the 1/4 t nutmeg, and cook for another 1-2 minutes.
10. Sprinkle the 2 T flour over the mushrooms and stir to coat. Allow to cook for about a minute, scraping up any visible flour, and then add the 1 C chicken broth. Let simmer for 1 minute.
11. Lower the heat to medium-low, and add the 1 C half-and-half. Cook until the mixture thickens, about 8-10 minutes, stirring every couple minutes.
12. Turn off the heat and stir in all the green beans, and 1/4 of the can of French fried onions. Gently stir to coat the beans and mix everything together. Top with the rest of the French fried onions.
13. Bake in the oven for about 15 minutes until bubbly and the onions are nice and brown.
14. Remove from the oven and let cool for about 5 minutes before serving.
15. Enjoy!