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#BEST GREEN BEAN CASSEROLE RECIPE ALTON BROWN PLUS#

I caramelized the onions and mixed them in with the green beans instead. So, I mixed panko bread crumbs with melted butter for the topping (spread on top of top of the casserole and it will crisp in the oven). *This topping didn’t work for me…the onions never got crispy. Once done, remove from the oven and set aside until ready to use. Toss the onions 2 to 3 times during cooking. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan.

#BEST GREEN BEAN CASSEROLE RECIPE ALTON BROWN PLUS#

Alton Brown’s Best Ever Green Bean Casserole, Photo Credit: Īlton Brown’s Best Ever Green Bean CasseroleĢ tablespoons plus 1 teaspoon kosher salt, dividedġ pound fresh green beans, rinsed, trimmed and halvedġ2 ounces mushrooms, trimmed and cut into 1/2-inch piecesĬombine the onions, flour, panko and salt in a large mixing bowl and toss to combine. With all the hoopla going on Christmas morning (I have a four year old and an almost 2 year old!), I totally forgot to take a picture of my dish! So, Food Network’s picture will have to suffice. So, I just have to assemble it and add the topping on Christmas morning. I usually make the cream of mushroom soup, slice the onions, and trim the green beans the day before. Warning: this is a strictly special occasion dish, as it does take awhile. And, it seems it’s been adopted as a new traditional item on our family menu…it only took about 5 years! You essentially make a cream of mushroom soup and add it to fresh green beans and onions. Remember the canned green beans mixed with canned cream of mushroom soup topped with those crunchy onions that come in…you guessed it…a can?! I used Alton Brown’s recipe for a homemade version, using all fresh ingredients. My contribution over the past few years has been green bean casserole. When someone tries to change things up, there is a general revolt along the lines of “but, we’re still having the oyster dressing, right?” and “you’re still making the spinach casserole in the gold bowl, right?”. We tend to stick to traditions…in the sense that everyone expects the same dishes every year. My extended family gathers every year for Christmas lunch and everyone contributes to the meal.

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Place into the oven and bake until bubbly, approximately 15 minutes. Remove from the heat and stir in 1/4 of the onions and all of the green beans. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes. Decrease the heat to medium-low and add the half-and-half. Sprinkle the flour over the mixture and stir to combine. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. 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. Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. While the onions are cooking, prepare the beans. Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine.