By 2Bleu on November 16, 2007
Photo by Darkhunter
Photo by Darkhunter
"This has 'Buddha like' all over it."
Serving Size: 1 (274 g)
Servings Per Recipe: 6
"I love Alton Brown, but he was a little off with this recipe! The onions do tend to burn easily, so keep an eye on them! The amount of pepper is way too high, I would cut it in half. The cook time of the green beans is a little to short, I would do at least 8 minutes. So because of those things I give it 3 stars, but I've made it many times with my corrections and its DELICIOUS! Then it becomes 5 stars!"
"Made this for Thanksgiving dinner. Easy and good side dish. I added 1/3 cup Parmesan cheese to the topping and couldn't find panko bread crumbs, so I just used Italian bread crumbs. Worked perfectly. The beans still had some snap, and the sauce was tasty. Thanks for sharing."
"Made without topping and put onions in sauce instead. It was VERY tasty!"
"Great recipe, would make again with just one change. I would increase the cooking time of the green beans, they came out a little too firm in my opinion. When I made this recipe, I used store-bought fried onions because I had read multiple reviews saying their onions burned. Might try it hand-made next time, but it was a huge hit at Thanksgiving."
"I followed the recipe as written. I made this for Christmas Eve dinner. Unfortunately it did not go over as well as I hoped. Everyone only gave it an okay, including myself. I had no problem with the onions and thought they were quite tastey. Thanks for sharing."
"Only rating the sauce and green beans. I used french fried onions from the can for the topping and added some to the sauce."
"This is a good dish. I used regular bread crumbs and only baked the onions for a bit over 20 minutes as I had been warned to watch them carefully. The house smelled like onion rings - mmm! I added a tsp or so of vegetable oil to the onions as I mixed them up because the breading didn't want to stick. Next time I would chopped the mushrooms smaller because I like them best when they are hidden. I liked using the fresh green beans. Maybe we'll make this when we have some fresh from the garden. Thanks!"
"As written, this didn't work too well for me. The oven temp is way too high for both preparing the onions and cooking the casserole! I would like to make this again, but will lover the temp and chop the onions so they don't stick together so much. I did love using fresh green beans instead of canned for this. They were crispy crunchy! Thnx for posting, 2Bleu. Made for KcK's Forum."
"Hi, I only used the crunchy onion topping from this recipe (added to green beans with shallots, shrooms, balsamic, and pancetta). I can't wait to try them again, possibly with the onions chopped even smaller as a coating for chicken or something like that. The onions are great, but I wanted to note that in my convection oven, even 450* was a bit hot...I got singed edges pretty quickly. So for the future I will try 425* so that I can have a slightly slower browning. Thanks for the recipe!"
"Love this recipe! The green beans keep just enough snap, and the sauce tastes like sauce instead of glop. The fresh mushrooms are just wonderful. Thank you for posting this!"
"Wicked good! I usually get lazy and make the basic casserole w/ canned soup and store bought onion rings. Someone made this for Thanksgiving yesterday- so worth the extra effort! And really not that much effort required. I've been day dreaming about it all day, so I had to go and find the recipe myself! So good!!!"
"Like others, I saw this on an episode of Good Eats and used it for Thanksgiving dinner last year. We LOVED it! I was about to post it myself when i saw that you already had. Thanks!"
"Really good! I made for Christmas dinner and everyone seemed to like it. I ran out of time, so just used the canned fried onions, but other than that, followed the directions. Loved the fresh beans - I hate the canned stuff! My SIL thought I had used asparagus :-) I've seen the show where Alton makes this and was happy to find it posted here. Thank you and happy holidays!"
"The green beans and mushroom sauce were divine. The onions, sadly, were not. The parts that weren't burnt were pasty and salty. I used the unburnt parts in the casserole, and topped it with the traditional store-bought Durkee French Fried Onions. Done that way, it was delicious."
"Let me start by saying DH has never liked "green bean casserole". Ever. (I do... and I usually do the cooking, heehee!) In his words, "I don't even like green bean casserole, but this is really good!" I LOVE that there is no canned "cream of ..." soup in this. It is real food, and it is real good. Watch the onions carefully, they darken quickly. Other than that, this is fool proof. I even made it ahead mid-morning, and tossed it in the oven 20 minutes before we were ready to eat. Perfection! Thanks, Bird and Buddha!"
"Green Bean Casserole has never been part of my family's Thanksgiving dinner, but my husband requested it this year. Lo and behold, the next day this episode of Good Eats was on. I took it as a sign and made this. Very good! I used two huge sweet onions for the topping, and could have used two more because they were the best part of this dish. Next time I make it, I will be adding a bunch more panko to the top of the casserole before the final bake, because there was definitely some crisp crunchiness needed."
"I made this for thanksgiving and everyone said it was the best Green Bean Casserole ever! I used 4 different kinds of mushrooms, button, portabella, chantrelle and one more I can't remember the name of. I also added 1/4 teaspoon red pepper flakes to the sauce, and added about 1.5 cups toasted panko bread crumbs, and 1/3 cup shredded parmesan cheese to the onion topping."