Alton brown green bean casserole
We all know that Alton Brown is a sure guy, right? So maybe it’s not that surprising to learn that you have a recipe literally titled “The Best Green Bean Casserole.”
And true to its name, that recipe has a huge following. Some even say that you haven’t really tried the green bean casserole until you’ve made the Alton version.
So this month, while Kitchn is trying out some of the most popular Thanksgiving recipes on the internet, Alton Brown’s Green Bean Casserole seemed like a safe bet to include.
Going into this, I realized that of all the famous green bean recipes I made (here are Ree Drummond’s and Ina Garten’s), Alton’s were the ones that asked for the most work. But was it worth it? Could it live up to its name? Here is my full recipe.
How to Make an Alton Brown Green Bean Casserole
The recipe is divided into two parts: make the onions crisp and make the green beans and sauce. To make the onions crisp, he slices them thinly, mixes them with a breadcrumb mixture, and then bakes them for about 30 minutes.
While those onions are cooking, you start preparing the green beans and sauce. You’ll blanch the beans, sauté the mushrooms with garlic and a little nutmeg, then add the chicken broth and half and half, and simmer until thickened. Top it with some of the crispy onions and then bake it all in the oven.
Preheat the oven to 400 degrees with the rack in the middle.
Bring a large pot of water and 2 tablespoons salt to a boil in a large saucepan or Dutch oven. Meanwhile, prepare an ice bath in a large bowl.
Add the green beans to the boiling water and cook until crisp-tender, about 5 minutes. Drain in a colander and immediately transfer to the ice bath until completely cool, then drain.
In a 12-inch cast-iron skillet over medium-high heat, melt the butter. Add the mushrooms, 1 teaspoon salt, and the pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, 4 to 5 minutes.
Add the garlic and continue to cook, stirring, for an additional 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook, stirring, for 1 minute. Add the broth and simmer for 1 minute.
Decrease the heat to medium and add the half-and-half. Cook until the mixture thickens, stirring occasionally, 6 to 8 minutes. Reduce the heat as needed to prevent the mixture from scorching or bubbling too vigorously.
Remove from the heat and stir in 1/3 cup onions and the green beans. Top with the remaining onions. Transfer the skillet to the oven and bake for about 15 minutes, until the sauce is bubbling and the onions are crisp and dark golden brown and serve.
Alton Brown Green bean casserole in 2021
Calories: 220; Total Fat: 14 g; Saturated Fat: 9 g; Cholesterol: 30 mg; Sodium: 360 mg; Carbohydrates: 16g; Dietary Fiber: 3g; Sugars: 5 g; Protein: 5 g.
A delicious twist on the classic with fresh mushrooms and crisp slices of bacon.
- 2 (9 oz.) pkg. frozen cut green beans, thawed
- 10 slices bacon
- 10 small fresh mushrooms, chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup half and half cream
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Preheat oven to 350 degrees.
Place the green beans into a 1-quart baking dish.
In a skillet, cook the bacon over medium-high heat until nice and crisp. Remove from pan and drain on paper towels. Drain some of the greases from the pan, but leave enough to coat the bottom.
Add the mushrooms, garlic powder, and onion powder to the skillet. Cook; stirring constantly for 4 minutes.
Pour in the half and half cream and stir to mix the bacon drippings with the cream. Simmer about 5 minutes until slightly thick. Pour cream mixture over green beans.
Crumble the bacon over the top of the casserole and sprinkle with Parmesan cheese. Season with salt and pepper.
Recipe for Green Bean and Corn Casserole
Corn, sour cream, and crackers make this casserole a flavor sensation.
- 3 (16 oz.) cans seasoned green beans, drained
- 1-1/2 cups frozen corn
- 1 cup sour cream
- 1 (10.75 oz.) can condense cream of mushroom soup
- 4 ounces buttery round cracker
- 1/2 cup butter, melted
- 1-1/2 cups shredded Colby-Jack cheese
Preheat oven to 350 degrees.
Place the green beans and the corn into a 2-quart casserole dish; spread evenly to cover the bottom of the dish.
In a medium bowl, combine the sour cream and mushroom soup; mix well. Spread on top of the corn and beans. Sprinkle the shredded cheese on top.
In a small bowl, mix together the melted butter and cracker crumbs; sprinkle on top of casserole.
Bake for 15 to 20 minutes or until bubbly and the cheese is melted.
A creamy casserole with chicken, green beans, and a crunchy stuffing on top.
- 1 (10-3/4 oz.) can cream of chicken soup
- 1/4 cup milk
- A cup seasoned bread crumbs
- 1/4 cup butter or margarine, melted
- 4 boneless skinless chicken breasts, cut into 1-inch wide strips
- 2 cups frozen cut green beans, thawed
Heat oven to 350 degrees. Prepare an 11×17-inch baking dish with cooking spray. In a small bowl, combine the soup and milk until well blended.
In another small bowl, mix together the stuffing crumbs and the melted butter.
Layer the chicken, green beans, soup mixture, and stuffing mixture in the baking dish. Bake uncovered for 45 minutes or until the chicken is no longer pink.
Recipe: Alfredo Green Bean Casserole
This delicious casserole is made with green beans, Alfredo sauce, and french fried onions.
- 2 (1 pound) pkg. frozen cut green beans
- 1 (8 oz.) can sliced water chestnuts, drained
- 1/2 cup roasted red bell peppers, cut into small strips
- 1/4 teaspoon salt
- 1 (10 oz.) container refrigerated Alfredo pasta sauce
- 1 (2.8 oz.) can French fried onions
Spray the inside of a 3 to a 4-quart slow cooker with cooking spray.
In a large bowl, combine the green beans, water chestnuts, bell peppers, salt, and Alfredo sauce; mix well. Stir in half of the fried onions. Spoon mixture into a slow cooker.
Cover and cook on low heat for 3 to 4 hours; stirring after 1 to 1-1/2 hours.
Right before serving, cook the remaining fried onions over medium-high heat, in a skillet, for 2 to 3 minutes; stirring frequently. Stir the bean mixture and sprinkle the fried onions on top.
Leftovers can be refrigerated for up to 2 days. To make this dish completely from scratch, instead of using prepared onions, thinly slice 2 medium yellow onions and mix with 1/4 cup flour, 2 tablespoons panko breadcrumbs, and 1 teaspoon kosher salt.
Coat a skillet with nonstick cooking spray and spread the onions evenly. Grill at 425 degrees (medium grill) for 20 to 30 minutes, until golden brown, stirring 2 to 3 times during cooking. Remove from oven and let cool.
Alton Brown Green bean casserole in 2021
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