Green bean casserole is a traditional Thanksgiving dish. This creamy casserole is made with green beans, button mushrooms, chicken broth and Butter. It has always been a classic comfort food for many, and for good reason. The recipe is easy to make, it’s delicious, and it has enough calories to keep you full all day. It’s a no-fuss, low-carb, side dish that the whole family can enjoy and is perfect for entertaining.
Today I am going to share with you an Alton brown green bean casserole recipe that is extremely delicious. This is an easy and delicious entree that is sure to make any meal a success. This recipe will make 6 to 8 servings, so it’s perfect for a family of four or a small group of friends. It’s a great way to use up leftovers, or as a side dish served with a meal.
This is one of my favorite dishes and I always prepare it for both brunch and dinner- and that’s saying something because I’m an avid brunch diner. The recipe doesn’t require a lot of ingredients and it’s super easy to create. You just need green beans, button mushrooms, chicken broth, and butter to make it creamy and delicious. Try this recipe if you want a healthy side dish or a way to sneak in some extra veggies.
How To Make Alton Brown Green Bean Casserole
Alton Brown’s green bean casserole recipe is a favorite of mine and you can add it to your holiday dinner repertoire. This recipe is very fast and easy to prepare and requires no cooking at all. People who are following healthy eating trends and also risk appetite control will likely eat this dish at least once a week. Green bean casserole recipe is great as a side dish or as a main dish. It’s easy to make–your family will love it and you’ll get to eat the whole thing in one sitting!
Ingredients
- Fresh green beans (trimmed and halved), 1 pound
- Neutral oil (for frying)
- 2 large onions (thinly sliced)
- Rice flour, 1/4 cup
- Unsalted butter, 5 tablespoons
- Button mushrooms (quartered), 12 oz
- Black pepper (freshly ground), 1 teaspoon
- 4 garlic cloves (minced)
- Nutmeg (freshly grated), 1 teaspoon
- All-purpose flour, 1/3 cup
- Unsalted chicken broth, 2 cups
- Sherry vinegar, 1 tablespoon
- Half and half, 2 cups
- Kosher salt
Step By Step Instructions To Make Alton Brown Green Bean Casserole
Step 1
Set a rack in the middle of the oven and preheat it to 350°F. Boil 3 quarts of water with 2 tablespoons of salt in a large Dutch oven or large pot.
Step 2
In a salad spinner, prepare an ice bath. Add the beans to the boiling water, return to a boil, and cook for 8 minutes, until just tender.
Step 3
Transfer the beans to the ice bath after draining. Remove the basket insert and pour out the ice water once it has cooled for about five minutes. Dry the greens by spinning them. Make sure the pot is dry well.
Step 4
Fill the dry pot with 3/4 inch of oil, and bring to 375°F over medium-high heat. Place a half sheet pan or a platter next to the cooktop and line with paper towels.
Step 5
In a medium bowl, combine the onions and rice flour and toss to evenly coat the slices with the flour. Once the oil reaches its target temperature, carefully add about a quarter of the onion slices and fry for about 5 minutes, until golden brown. Stirring occasionally.
Step 6
Transfer to the prepared sheet pan and season lightly with salt. Continue with the remaining onions, then set aside.
Step 7
Melt the butter over medium heat in a 12-inch cast-iron skillet. Add the mushrooms, 2 teaspoons of salt, and pepper once the butter has foamed. Stir constantly until the mushrooms release all their liquid, the liquid has evaporated, and the mushrooms have browned for about 10 minutes.
Step 8
Add the garlic and nutmeg and cook, stirring constantly, for about 30 seconds. Sift the flour over the mushrooms and continue to cook for about a minute, until the rawness is gone.
Step 9
Add the vinegar and cook for one minute. Stir in the broth slowly, scraping up any browned bits stuck to the bottom of the skillet. Reduce the heat, then add the half-and-half.
Step 10
Reduce the heat to low and bring the mixture back to a simmer. Stir frequently as the mixture simmers until it becomes quite thick, about 12 minutes. Remove it from the heat.
Step 11
Add the green beans and half of the fried onions, and top with the remaining onions. Put the pan in the oven and bake for about 10 minutes, until the sauce is bubbly around the edges and the onions are deeply browned.
Step 12
Remove from the oven and serve immediately.
In Closing
We hope you enjoyed this recipe for Alton brown green bean casserole. This casserole is easy to make and is sure to be a crowd-pleaser. It’s an easy family favorite and can be a great source of protein for a busy weeknight. If you like to make casseroles from time to time but aren’t a big fan of the idea of messing with frozen veggies, this recipe might be perfect for you. If you try our recipe or have a dish of your own, please don’t hesitate to share it with us. We’d love to see pictures or hear from you!
More Amazing Alton Brown Recipes
- Alton Brown Cranberry Sauce Recipe
- Alton Brown Shepherds Pie Recipe
- Alton Brown Baked Potato Recipe
- Alton Brown French Toast Recipe
Alton Brown Green Bean Casserole Recipe
Ingredients
- 1 pound Fresh green beans (trimmed and halved),
- Neutral oil (for frying)
- 2 large onions (thinly sliced)
- 1/4 cup Rice flour
- 5 tablespoons Unsalted butter
- 12 oz Button mushrooms (quartered)
- 1 teaspoon Black pepper (freshly ground)
- 4 garlic cloves (minced)
- 1 teaspoon Nutmeg (freshly grated)
- 1/3 cup All-purpose flour
- 2 cups Unsalted chicken broth
- 1 tablespoon Sherry vinegar
- 2 cups Half and half
- Kosher salt
Instructions
- Set a rack in the middle of the oven and preheat it to 350°F. Boil 3 quarts of water with 2 tablespoons of salt in a large Dutch oven or large pot.
- In a salad spinner, prepare an ice bath. Add the beans to the boiling water, return to a boil, and cook for 8 minutes, until just tender.
- Transfer the beans to the ice bath after draining. Remove the basket insert and pour out the ice water once it has cooled for about five minutes. Dry the greens by spinning them. Make sure the pot is dry well.
- Fill the dry pot with 3/4 inch of oil, and bring to 375°F over medium-high heat. Place a half sheet pan or a platter next to the cooktop and line with paper towels.
- In a medium bowl, combine the onions and rice flour and toss to evenly coat the slices with the flour. Once the oil reaches its target temperature, carefully add about a quarter of the onion slices and fry for about 5 minutes, until golden brown. Stirring occasionally.
- Transfer to the prepared sheet pan and season lightly with salt. Continue with the remaining onions, then set aside.
- Melt the butter over medium heat in a 12-inch cast-iron skillet. Add the mushrooms, 2 teaspoons of salt, and pepper once the butter has foamed. Stir constantly until the mushrooms release all their liquid, the liquid has evaporated, and the mushrooms have browned for about 10 minutes.
- Add the garlic and nutmeg and cook, stirring constantly, for about 30 seconds. Sift the flour over the mushrooms and continue to cook for about a minute, until the rawness is gone.
- Add the vinegar and cook for one minute. Stir in the broth slowly, scraping up any browned bits stuck to the bottom of the skillet. Reduce the heat, then add the half-and-half.
- Reduce the heat to low and bring the mixture back to a simmer. Stir frequently as the mixture simmers until it becomes quite thick, about 12 minutes. Remove it from the heat.
- Add the green beans and half of the fried onions, and top with the remaining onions. Put the pan in the oven and bake for about 10 minutes, until the sauce is bubbly around the edges and the onions are deeply browned.
- Remove from the oven and serve immediately.
