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You are here: Home / No Meat / Green Bean Casserole

Green Bean Casserole

A dish developed in the 1950s by the late Dorcas Reilly while working as a supervisor in the Cambell Soup Company test kitchen, green bean casserole became an iconic Thanksgiving side dish in the United States.

Green Bean Casserole Recipe Based on Alton Brown's

When it was first created, green bean casserole was a convenience dish meant to promote the Campbell products. It was cooked with canned mushroom soup, canned beans and canned French fried onions. Can you imagine? So 50s, right?

Almost three quarters of a century later, green bean casserole has evolved into anything but a convenience dish. There are so many versions, some are simple while others are complicated, but I personally like how Alton Brown made his in Good Eats.

Oh, I miss Good Eats. I miss Alton Brown’s nerdy but fun approach at home cooking. There’s nothing like an intelligent cooking show, really. This recipe is based on his green bean casserole.

What’s the difference between Mr. Brown’s and my recipe? If I remember correctly, he spread the onion slices and panko in in a baking tray and toasted them in the oven. He stirred them occasionally for even browning.

I did the toasting on the stovetop. Opening and closing the oven door multiple times to stir the panko and onion would have resulted in too much stored heat inside the house, and that just wasn’t my idea of happy cooking.

But then again, we’re only four in the family, and a regular-sized frying pan was sufficiently large to allow me to spread the panko and onion slices evenly, and still have room to stir and toss them around. If I were making green bean casserole for a dozen people or more, I would have probably done the toasting in the oven too in my largest baking sheet.

Green Bean Casserole

Recipe by Connie Veneracion
Green beans sauteed in butter are mixed with cream and milk, and topped with crispy onions and breadcrumbs—crispy on top and creamy like soft cheese inside.
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Side Dish
Cuisine American
Servings 4 people
A portion of green bean casserole on dinner plate
Print recipe

Ingredients
  

  • 1 cup thinly sliced onions
  • 4 tablespoons all-purpose flour divided
  • salt
  • pepper
  • ¼ cup panko
  • ¼ cup butter
  • 400 grams green beans trimmed
  • 1 cup cream
  • 1 cup milk
  • ⅛ teaspoon ground nutmeg

Instructions
 

  • Preheat the oven to 375F.
  • In a bowl, toss the sliced onions with two tablespoons flour, half a teaspoon salt and a quarter teaspoon pepper.
  • Heat a frying pan. Over medium heat, cook the flour-coated sliced onions without adding any oil. Stir often. Cook until lightly browned and crisp.
  • Add the panko to the onions. Cook, stirring, for about a minute until the bread crumbs are lightly browned. Set aside.
    Toasting onion slices and panko / Sauteeing green beans in butter
  • Melt the butter in a frying pan. Over medium heat, add the green beans (which you may optionally cut in halves if they are rather long). Toss to coat every piece with butter.
  • Sprinkle in a teaspoon salt and half a teaspoon pepper.
  • Cook, stirring, for about a minute.
  • Sprinkle in the remaining flour and stir well. Cook for another minute.
    Adding flour and cream to boiled green beans
  • Pour in the milk and cream.
  • Cook, stirring, until the sauce is thickened. Stir in the nutmeg.
  • Taste. Add more salt and pepper, if needed.
  • Stir in half of the browned onion slices and bread crumbs.
  • Pour the beans with all the sauce into an 8″ x 8″ baking dish.
    Assembling green beans with toppings in baking dish
  • Sprinkle the remaining onions and bread crumbs over the beans.
  • Bake at 375F or just until the sauce is bubbly and the topping is nicely browned and crisp.

Notes

Updated from a recipe originally published in November 13, 2017
Keyword Thanksgiving
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Published: September 8, 2021 • Last modified: March 24, 2022 ♥ No Meat, Side Dishes, Lunch / Dinner

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