The Delicious Green Bean Casserole Recipe for Thanksgiving This Year

When making a green bean casserole recipe from scratch, there are a few things you should keep in mind to make this iconic Thanksgiving side dish one of the best ever on your holiday table. And chef and TV personality Alton Brown is sharing his tried-and-true advice for how to master green bean casserole so you come out looking like a top chef in your own right this year.

Related: 100+ of Our Very Best Casserole Recipes For Warm Dinners on Busy Days

Best Green Bean Casserole Tips

Take it from Alton Brown: Never boil your beans in anything less than 1 gallon of water and liberally season with 2 tablespoons of salt. Boiling in lots of water does two things. First, it'll bounce back to a boil quickly, which will shorten the overall cooking time. Also, it'll help to prevent the beans from turning brown.

Related: 24 Best Green-Recipes for Thanksgiving or Anytime

How Long Do You Need to Cook Green Bean Casserole?

Cooking time may vary, depending on your oven, but once everything is ready to go and layered in, you simply top the casserole with the remaining onions and bake until bubbly—approximately 15 minutes.

Related: 101+ Best Thanksgiving Side Dishes to Transform Your Holiday Dinner

More Delicious Green Bean Recipes:

• White Cheddar Green Bean Orzo Casserole with Fried Onion String

• Copycat Texas Roadhouse Green Beans

• The Pioneer Woman's Green Beans and Tomatoes

• PARADE Chef Jon Aston's Green Bean Casserole Recipe

Alton Brown's Green Bean Casserole Recipe

Ingredients

• 2 medium onions, thinly sliced

• ¼ cup all-purpose flour

• 2 Tbsp Japanese bread crumbs (a.k.a. panko)

• 1 tsp kosher salt

1. Heat the oven to 475F.

2. Make the topping: Combine the onions, flour, panko, and salt in a large bowl and toss to combine. Coat a half sheet pan with nonstick cooking spray and evenly spread the onions in the pan. Bake on the middle rack of the oven until golden brown, approximately 30 minutes, tossing the onions 2 or 3 times during cooking. Set aside until ready to use. Turn the oven temperature down to 400F.

3. While the onions are cooking, make the beans and sauce: Bring 1 gallon water and 2 tablespoons salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.

4. Melt the butter in a 12-inch cast-iron skillet set over medium-high heat. Add the mushrooms, salt, and pepper and cook, stirring occasionally, until the mushrooms begin to release some of their liquid, 4 to 5 minutes. Add the nutmeg and garlic and cook for 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook, stirring occasionally, until the mixture thickens, 6 to 8 minutes.

5. Remove from the heat and stir in one-quarter of the onions and all of the beans. Top with the remaining onions. Bake until bubbly, approximately 15 minutes. Serve immediately.