Green Bean Casserole 2.0

Green Bean Casserole 2.0

The green bean casserole was concocted in 1955 by Campbell’s Kitchen head Dorcas Reilly. The recipe, which originally called for four cups of cooked, cut green beans, one can of cream of mushroom soup, some milk, some soy sauce, a dash of pepper and a canned French-fried onion, landed Reilly a spot in the Inventors Hall of Fame in 2002.

I’m not trying to reinvent this classic yet again, I’m just trying to make it even…classic-er while making it taste more like the stuff that’s supposed to be in it rather than commercial emulsifiers and salt. By the way, the casserole can be assembled up to a day ahead. Just leave off the top onions until you’re ready to bake and bring the casserole out of the fridge about an hour before hitting the oven. This can be a good thing when facing holiday hecticness.

Green Bean Casserole 2.0


  • 2 large yellow onions (thinly sliced on a mandolin or other slicer)
  • 1/4 cup all-purpose flour
  • 2 tablespoons Japanese (panko bread crumbs)
  • 1 teaspoon kosher salt.


  • 1 tablespoon kosher salt
  • 1 pound fresh green beans (rinsed, trimmed and quartered)
  • 2 tablespoons unsalted butter
  • 12 ounces button mushrooms (white or brown)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper (freshly ground)
  • 2 cloves garlic (minced)
  • 1/4 teaspoon nutmeg (freshly grated)
  • 2 tablespoons all-purpose flour
  • 1 cup half-and-half
  • 1 cup low-sodium chicken broth
  1. Heat oven to 400 degrees F and position a rack right in the middle.
  2. Bring 3 quarts of water to a boil in a large pot. Season with the tablespoon of salt.
  3. Pulse the flour, panko and salt in food processor 5-6 times to break up the panko a bit.
  4. Toss the flour mixture with the onions and allow to rest for 5 minutes.
  5. Liberally lubricate a medium cookie pan with no-stick spray* and evenly distribute the onions on it.
  6. Bake for 30 minutes or until golden brown, tossing/stirring every 5 to maintain evenness. Remove to paper towels and cool.
  7. While the onions are cooking, blanch the beans by boiling them for 5 minutes (or until barely crisp), draining, and then rinsing in plenty of cold water. I do this in the basket of my salad spinner so that I can spin the beans dry.
  8. Melt the butter in a 10-inch cast iron pan over medium-high heat. When melted, add the mushrooms, teaspoon of salt and pepper and cook stirring frequently 4-5 minutes or until the mushrooms start to brown and give up their liquid. I use a flat-edged wooden spatula for this and you’ll see why a couple items down.
  9. Add the garlic and nutmeg and stir for 1 minute.
  10. Sprinkle the flour over the mushrooms and cook, stirring for another minute.
  11. Stir in the broth. Odds are there will be a lot of hissing. That’s because you’re also de-glazing the pan. Scrape the bottom of the pan with the spatula to loosen any bits and pieces.
  12. One minute later add the half-and-half. Bring to a simmer then reduce the heat to medium low and cook until thick, around 6 minutes. Remove from the heat
  13. Stir in half of the onion mixture, top with the remainder and bake until bubbly and brown, 15-20 minutes.

*I use a pan called a “quarter sheet pan” that measures 9×12 with a sloped 1-inch lip.

Alton Brown's Green Bean Casserole Recipe


Add yours
  1. 1

    This was just ok. I made according to directions. There is no mention of when to add green beans to sauce, but I figured it out. The onions on the top were mushy and it needs something else for flavor.

  2. 3

    There’s no mention of cutting the mushrooms or how/when to add the green beans to the mushroom sauce. Baking temp is omitted too. Not sure if it’s suitable to use 400 degrees mentioned for making the onions.

  3. 5
    Cindy Donoghue

    Delicious! So much better than the canned version I’ve eaten since childhood. My only issue was with the onions… They took a very long time to brown up. I tossed every 7 minutes and it took 45 minutes to see any color. And they still seem a bit wimpy to me.

  4. 6

    I wish I could think of something-other than bacon-to substitute the mushrooms for, since my mother-in-law doesn’t eat them. I’m going to omit. If you see this, let me know! If not, I’ll post how it came out. Thank you, Mr. Brown! I Love your Stuff!!❤️

  5. 7
    Deborah Klein

    Your recipe on Food Network calls for baking the onions at 475 for 30 minutes or so. That seemed too much to me, so I baked 7 minutes, checked and tossed and set for another 7 minutes. At 5 minutes black smoke was pouring out of the oven. I didn’t have any more onions, so I tossed the pan and used commercial. In this recipe, I see you reduced the temp 75 d frees. Why don’t you do that on Food Network?!

  6. 8

    Regarding a substitute for the flour, I plan to use Xanthan Gum (use one to two teaspoons per stick of butter, depending on the amount of liquid) so use sparingly with this recipe. It thickens much more than flour & burns a bit faster so have your other ingredients ready to add or remove from heat. This should not affect the taste of the dish at all. Good luck!

  7. 9
    Steven Maguire

    I’m curious… this says it serves 4. The old Food Network version says serves 6. What has been everyone’s experience with servings on this?

  8. 10
    Liz White

    I’ve made this the past 3 Thanksgivings and this is the best green bean casserole I’ve ever had. I always get rave reviews on it from everyone and learning how to make the roux has helped me make other similar dishes using different vegetables. This year my mother-in-law is coming and she is gluten sensitive, so do you have any recommendations for flour substitution? I just can’t imagine my Thanksgiving spread without this dish!! Thank you so much for sharing it!

  9. 12

    Made this 2 seasons back, one for a friends Thanksgiving and another for family Christmas get together. Ive been nominated each year for GBC. Definitely can substitute frenches fried onions if in a pinch. Blanched my GB alittle longer than 5min(at request of mom, she likes her beans with alittle less snap) still came out amazing

  10. 14

    I made this last night for Christmas dinner. The taste was amazing and it was a hit with everyone. But I didn’t toss the onions around every 5 mins like it said to, and I felt they got tough to chew. I was really disappointed and I won’t let that happen again. -I will be making it again! Very happy to have found this recipe!

  11. 15

    Any one tried using corn starch for the onions for those who can’t do gluetin (my MIL)? Any chance Alton can do a variation with homemade Golden Mushroom soup and water chestnuts? I like it a lot better than using Cream of Mushroom soup.

  12. 18

    I’ve converted my guests into lovers of this recipe. Mind you, we are dealing with staid Minnesotans here, who grew up with the salty, mushy hot dish made famous by a certain soup company. I add some Romano cheese to my sauce and use the French’s onions if I am struggling for time.

  13. 19
    James d

    I love this recipe and is has become a requirement for many family get togethers. I HIGHLY suggest pan frying the onions instead of baking them. It’s very difficult evenly cook them and keep them from clumping when baking. Other than that, I just double to quadroupal the quantity of everything for the family portions. I double to triple it for about 10 people, it’s a hit and reheats well.

  14. 22

    Made this for Thanksgiving 2016 and will be making it again, but with some revisions. To make this dairy and gluten-free, I used brown rice flour and coconut milk. The onions were a bit fussy, and tended to clump together; next time I plan to saute onions with the mushroom mixture so that the pieces are cut up. (With the slices, there ended up being long strings of onion in the casserole itself.) Still, this was very tasty.

  15. 23

    I will never eat canned soup ever again. The magic of this soup and the green beans fresh from my parents garden pulled everything together and put today into perspective. Just finishing up my first ever batch of this and cannot wait to share it with my family.

  16. 24
    Ashley A.

    I just finished making 2 double batches of this deliciousness. I do a variation I call “golden mushroom” beef stock instead of chicken and 1 Tbsp of tomato paste (per original batch size.) My house smells amazing!

  17. 25

    Just made a batch for tomorrow, and good heavens, it’s amazing! I poured it into a baking dish and am licking my iron frying pan clean! I’m certain I won’t be waiting another year before making this version again! My life is forever changed.

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