Best Ever Green Bean Casserole recipe
Alton Brown says that these are the "Best Ever Green Bean Casserole".Sure, I agree. These indeed are the Best. I say it cos the hater in the house actually took 3 extra helpings of this recipe. But I would be damned to know how the heck the food network photographer/cameraman managed to take such a beautiful picture of this! I simply failed to capture the deliciousness of the dish with this photograph. Well it was 9 pm, was hungry, no time to take photo , blah, blah and blah some more. But the essence is, pls don't go by the picture. Make it! Its good!
Best Ever Green Bean Casserole recipe
I, of course, had to tinker with  the recipe. I really did not do much, I promise. Just little here and there to enhance the nutrition a bit. I mean its the holiday season - no point in cutting out the good stuff (read "fat"), but it does not stop from adding more nutrition to the dish now, is there? The wee little that I changed was use Soy flour instead of all purpose flour, use Panko enhanced with Italian seasoning instead of plain, steamed the beans instead of boiling, cut down little butter with olive oil and made it into vegetarian by using vegetable broth instead of chicken broth. See not many changes. Now right to the recipe.
  • Cook time:
  • Prep time:
  • Serves: 4 people
  • Yields: Makes 4-6 servings
Ingredients
  • For the Topping
  • 2 medium onions, thinly sliced
  • 2 tbsp soy flour
  • 2 tbsp all purpose flour
  • 2 tablespoons Italian style panko bread crumbs
  • 1 teaspoon salt
  • For beans and sauce:
  • 2 tablespoons plus 1 teaspoon salt, divided
  • 1 pound fresh green beans
  • 1 tablespoons unsalted butter
  • 1 tbsp Olive oil
  • 12 ounces cremini 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 soy flour
  • 1 cup vegetable broth/ water
  • 1 cup half-and-half
Method
1. Preheat Oven to 400F. Rinse the beans in cold water
2. Trim and halve them. Then steam them for 5 minutes. Just to blanch them a bit. Plunge them in cold water to stop them from cooking further. Drain and set aside.
3. Combine the onions, flour, panko and salt in a large mixing bowl and toss until combined.
4. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan.
5. 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.
6. My Notes (Important pls note): The original recipe says the oven temperature should be 475F. After reading the comments in that recipe, I found that many had issues with the onions getting burned at that temperature and cooking it for 30 minutes. Keeping that in mind, I reduced my temperature to 400F but found my onions were browned and few were almost getting burnt within 10-12 minutes (not to even speak about 30 minutes. Only baking sheet with some black stuff would have been left if I had not checked!) So I think better safe than sorry. Keep at 350-400F and keep a look out at your onions. You want them crispy but not burnt! Melt the butter and olive oil in a 12-inch cast iron skillet, if you have it. Non stick will do too. Add the mushrooms, 1 teaspoon salt and pepper and cook,
7. 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.
8. Sprinkle the soy flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute.
9. 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 ( if you have a Oven proof skillet). I transferred it into a separate bake ware. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Best Ever Green Bean Casserole recipe

Recipe Reference

adapted from alton brown's recipe

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9 Comments

By angie on Dec 23, 2011

Any substitute for soy flour and panko bread crumbs? I live in Egypt and the fancier products are just not available. Thanks!

By gwen on Nov 23, 2010

looks great, one question, my daughter is a vegan what can i use to substitute the half and half? thank you

I have heard that Soy creamer (Silk brand) works great in place of Half and Half. Hope you find it likewise too :)

By Sadhana on Dec 7, 2009

The casserole indeed looks so delicious and very beautiful photos as usual.

By CurryLeaf on Dec 3, 2009

Delectable.I too had planned the same recipe from AB this nov26,but laziness .... umm after your recommendation it has become a must try.I love the click I must add

By Priya on Dec 3, 2009

Such a delectable dish...yummy..

By Nithya on Dec 2, 2009

Perfectly delicious :wink: yummmmmmm

By Cilantro on Dec 2, 2009

Looks very delicious. I made them for Thanksgiving and I followed Paula Deen`s recipe. I could not take pics though.

By Madhuram on Dec 2, 2009

Green bean casserole has been in my to do list for long time now. I think this is the recipe I'll be trying. Reg. the event no hurry Dhivi, you can send it by Sunday night too.

By Pavani on Dec 2, 2009

Sounds & LOOKS delicious. Neat idea of using roasted onions instead of canned.. Will try.