World's Best Green Bean Casserole ♥ ♥ ♥

World's Best Green Bean Casserole
This is not your mama's green bean casserole recipe -- it's made from scratch without canned green beans and without canned mushroom soup! This updated recipe uses fresh green beans and fresh mushrooms yet retains the deserved 'comfort food' familiarity.

'World's Best Green Bean Casserole'. What a lofty name! Still, I just might call this updated green bean casserole the World's Best Casserole, bar none. Old-fashioned comfort food? You bet, just fresher, the way green bean casserole should be. Here's what makes it different:

No more canned green beans. Instead, fresh green beans are cooked using a technique which draws out all their flavor. This casserole is all about the beans!
No more canned mushroom soup. Instead, fresh mushrooms are sautéed and tucked into a creamy sauce made extra delicious with a splash of sherry.
And what about the canned onion rings on top? Well, the inspiring recipe keeps their familiar zing, but blends them with fresh bread crumbs. I love that topping but other cooks have shared their ideas for cooking fresh onions.

If you want to be a star at Thanksgiving, volunteer to make this. Would you believe that some times I'm called the 'green bean casserole lady'? I'm here to tell you, a fresh green casserole can change your life!

STEP-BY-STEP PHOTOS Now there are step-by-step photos for how to make a green bean casserole with fresh green beans and fresh mushrooms, revealing all the tips and tricks behind this amazing casserole. I'm on a mission here, I call it, For Green Bean Casserole, Just Say NO! to Canned Green Beans & Mushroom Soup.

THANKSGIVING's TOP-TWELVE VEGETABLES The World's Best Green Bean Casserole was the first recipe published in a collection of Thanksgiving vegetable recipes back in 2006. It remains the all-time favorite among readers and visitors but is just one recipe in an amazing many-year collection of more than three dozen special Thanksgiving vegetable recipes, see Favorite Recipes for Thanksgiving's Top-Twelve Favorite Vegetables.

MAKE-AHEAD GREEN BEAN CASSEROLE Published in my food column called 'Kitchen Parade', another fresh green bean casserole, a Make-Ahead Fresh Green Bean Casserole, aka, the World's Most Convenient Green Bean Casserole thanks to two techniques:
The beans aren't cooked beforehand, saving a step. Yes, they start off raw but cook up just fine.
The casserole is frozen, so can be made well ahead of time.

PIONEER WOMAN'S GREEN BEAN CASSEROLE This latest fresh green bean casserole is especially for bacon lovers and mushroom haters. It's Pioneer Woman's Green Bean Casserole and is:
Made without mushroom soup and without mushrooms!
Made with bacon and cheese, worthy additions!

"This was beyond incredible! It truly was the best green bean casserole I've ever had." ~ Susan
"This was totally the hit of my dinner last night." ~ Laural
"... what a great dish!" ~ Dave
"... it was a big hit." ~ Anonymous
"I doubled the recipe and it turned out really great." ~ Steve
"Yay! ... it was delish! I will NEVER make the canned soup version again." ~ OhSteph
"It was fabulous and I HATE the canned soup version! It was a huge hit with everyone. It has now become a must for every holiday feast!" ~ Susan
"This recipe is excellent! I had to make a second batch cause I didn't realize how good it would be." ~
"... this recipe is fabulous! The richness of the baby bellas coupled with the fresh green beans make this outstanding!" ~ Anonymous
"... it was so yummy! And simple! I couldn't believe what a cinch it was to cook." ~ Zarah
"The smell of the green beans reminded me of earth, and harvest, and all that Thanksgiving should really be about. I'll never do the canned version again!" ~ momof3
"... it was so incredible that it even converted a lifelong green bean casserole hater!" ~ Julie
"Oh my goodness, but this is fabulous!" ~ Elizabeth
"I followed your recipe to the letter except that I kept adding more sherry, because I liked the flavor it added so much!" ~ Sandra
"I have a feeling this new recipe now has as a permanent place on my Thanksgiving (and year-round?) table." ~ Karen M
"... it was an incredible hit." ~ Sally
"I am so glad to say goodbye to mushroom soup!" ~ Beth
"I've been using this recipe for the past 3 Thanksgivings and everyone loves it! ... This truly is the world's best green bean casserole." ~ JoshC
"It was sublime!" ~ Trish
"This is an excellent recipe." ~ Chellini
"To make this dairy-free, I replace the half&half with tahini. The result -- insanely decadent delicious heart attack food." ~ Tayarrow on Delicious
"Made with half brussels sprouts. Delish." ~ CoffeeShakti on Delicious
"Tonight, my wife and I ate eight servings of World's Greatest Green Bean Casserole for dinner. Bravo!" ~ Jim
"I've been known to make it just because green beans are in season, when it's not even a holiday, I like it that much." ~ Talula Fairie
"I can't tell you how many times I've passed on the recipe because everyone demands to know!" ~ Coleen


Adapted from Cook's Illustrated, November-December 2006
Printer Friendly Recipe
Hands-on time: 30 minutes
Time to table: 45 minutes
Serves 8 in small-ish servings for a big dinner like Thanksgiving

TO MAKE AHEAD The day before, cook the beans, make the sauce and combine; mix the topping but don't add it yet. Before dinner, bring back to room temperature, allowing plenty of time, especially for a double or triple batch; bake at 425F for 10 - 40 minutes until bubbly. Apply topping and bake for another 15 minutes.

Step-by-Step Photos: How to Cook the Green Beans
If doubling or tripling the recipe means cooking the beans in batches, start each batch with fresh water; at minimum, re-salt the water with each new batch. Also, don't skip the drying process.

2 quarts (8 cups) water
1 tablespoon table salt (salt is key to the flavor so don't skimp; if you don't have table salt, use twice as much as the relatively 'less salty' kosher salt or sea salt)
1 pound fresh green beans, ends snapped, snapped into bite-size pieces

Bring the water to boil in a large pot or Dutch oven. While it comes to a boil, prep the beans. Fill a large bowl with ice water. Add the salt and beans to the boiling water. Cover and cook for 6 minutes or until crisp-tender and still bright green. (Be sure to cook the beans to your desired level of doneness; from here on, they will reheat but won't cook more.) Drain beans in a colander, then plunge into ice water to stop the cooking. Drain a bit in the colander again. Place a double layer of paper towels on a baking sheet, arrange beans in single layer to dry, top with a double layer of towels and pat to dry. Let continue to dry while finishing.

Step-by-Step Photos: How to Cook the Mushroom Sauce
If this looks a lot like a thick, homemade mushroom soup, that's because it is!

8 ounces baby portabella mushrooms (I like the color of the brown portabella but taste-wise, they're the same as white button mushrooms)
1 tablespoon unsalted butter
1 tablespoon fresh garlic, minced
1 teaspoon kosher salt or to taste
Generous grind of fresh pepper or to taste
1 1/2 tablespoons flour
3/4 cup chicken stock
1 tablespoon dry sherry
3/4 cup half & half or heavy cream (don't use fat-free half-n-half, it won't thicken)
Salt & pepper to taste

Clean the mushrooms; break off and discard the stems. (Better yet, use the stems to make a night-before-Thanksgiving mushroom soup.) Break the mushroom tops into pieces. (Breaking the tops into irregular pieces is important to the texture of this sauce for sliced mushrooms have a 'canned soup' texture.) Melt the butter in a skillet til shimmery. (To save a pan, use the pot used for cooking the beans.) Add the mushrooms, garlic, salt and pepper. Stirring often, cook til mushrooms begin to soften and exude their liquid, about 6 minutes. Stir in flour and cook a minute. A tablespoon at a time at first, add the chicken stock and sherry; bring to a simmer. Add the half & half, simmer til sauce thickens, about 10 - 15 minutes. Taste and adjust the seasonings. Stir in the cooked beans til they're evenly distributed throughout the sauce.

Step-by-Step Photos: How to Mix the Topping and Bake
Note: The quantity below is 'half' what the inspiring recipe used; the full amount seemed way over the top to me, half was plenty and hardly skimpy for the shallow quiche dish I use to bake this in. I use the quantity below even when doubling the beans and the mushroom sauce; how much is needed seems to be a function of the size of the serving dish; 'half' is perfect for that shallow quiche dish.

1 slice good whole grain bread (I use this Light 'n' Fluffy Homemade Whole Grain Bread but any good whole-grain bread will work)
1 tablespoon unsalted butter
1/2 a 2.8 ounce can of French fried onions
1/8 teaspoon table salt
1/16 teaspoon freshly ground black pepper

In the food processor, process the bread, butter and seasonings in about 10 quick pulses. Stir in the onions -- but don't process. If making ahead, transfer to a storage container and refrigerate.

TO BAKE RIGHT AWAY Preheat oven to 425F. Transfer hot bean mixture to a greased quiche pan or baking dish. Top the beans with the topping mixture and bake uncovered for 15 minutes.

TO BAKE LATER Transfer bean mixture to a greased quiche pan or baking dish (hold off on the topping mixture), cover with plastic wrap and refrigerate. Return to room temperature. Remove plastic wrap. Heat in 425F oven uncovered for about 10 - 40 minutes until hot and bubbly. (Ten minutes is enough for a shallow dish like a quiche pan. Allow more time for a deeper dish.) Add topping and bake for another 15 minutes.

FROZEN BEANS What about frozen green beans? In 2007, I had no choice but to make this with frozen whole (not Frenched) beans and they worked just fine; you can skip the ice water step but I do recommend the drying process. Still, fresh beans are preferred.
PRE-CUT BEANS What about bags of precut (supposedly) fresh beans? These never look that fresh, need to retrimmed anyway, and pound for pound are so expensive. It takes just a few minutes to snap the beans.
CONSIDER AT LEAST A DOUBLE BATCH I nearly always make a double batch, using two pounds of green beans. This fills a shallow quiche pan that's my standard serving dish (what's pictured) that holds about five cups liquid.
TIMING for DOUBLE & TRIPLE BATCHES For larger gatherings, I've doubled and tripled this recipe. The prep is easy enough but the timing changes since it takes longer to bring the casserole to room temperature (allow 3 hours for a triple batch) and longer to heat it through (allow at least 30 - 40 minutes for a triple batch, especially one prepped in advance or not quite at room temperature).
TOPPING SUBSTITUTES I really like the topping from the original Cook's Illustrated recipe but know that not everyone can bear the idea of canned fried onions. A suitable substitute is 3/4 cups whole-grain fresh bread crumbs browned a bit in 1 tablespoon butter and seasoned generously with salt and especially pepper. Another suggestion comes from Elizabeth: "We've sautéed onions in oil until they are beginning to colour and then added flour to crisp them up. They are easily as good tasting (if not better) than canned onions and WAY better for us. Because who knows how many nightmares of chemicals and preservatives are in canned onions?" If it were me, I would still toss Elizabeth's onions with good bread crumbs and plenty of salt and especially pepper. I've also had great luck with the fried onions from Trader Joe's -- no ugly ingredients.
VEGAN GREEN BEAN CASSEROLE My friend Susan from Fatfree Vegan Kitchen veganized the World's Best Green Bean Casserole and reports, "... my gosh, it is good! Truly, we were scraping the little casserole dish clean."

A Veggie Venture - Printer Friendly Recipe Graphic

HISTORY of THIS RECIPE This is the green bean casserole recipe that flew across the world -- and the reason why, in some circles, I'm called the 'green bean casserole lady'! In November 2006, I embarked upon a quest for extraordinary vegetable recipes perfect for Thanksgiving tables. This updated green bean casserole made with fresh green beans and mushrooms was the first recipe in a collection of seriously delicious Thanksgiving vegetables including gingery sweet potatoes, creamy carrots, bacony cabbage ... and more! The recipe was soon discovered by SlashFood, Simply Recipes, Chowhound, the Cooking Light board plus a few others. Over a few weeks, the recipe had tens of thousands of visits and was made in who-knows-how-many homes. I've served it myself to rave reviews numerous times, hence all the insider tips.

Here at A Veggie Venture, vegetables are the real stars of the Thanksgiving table. So watch for new Thanksgiving recipes all November long, new additions to my collection of Thanksgiving Vegetable Recipes. Whether it's 2006's famous World's Best Green Bean Casserole or 2007's favorite Cauliflower Cream or 2008's Creamy Brussels Sprouts Gratin or a brand-new recipe which catches your fancy, this year, move vegetables to your center stage.

© Copyright 2006


Interesting that CI would publish another version of the Green Bean casserole. America's Test Kitchen did a beautiful version back in 2002. That recipe uses porcini, white button, and cremini mushrooms along with some of the liquid left over from soaking the porcini, and boy is it decadent! I've made it a couple times for the holidays and absolutely love it.

Last night my friend Sharon reported she's made this twice, it's so good! And by special request I'm bringing it to Thanksgiving dinner ... the only question is, three or four pounds of beans?! Happy Thanksgiving, all ...

Okay, I made this today, adapted to be vegan, and am about to blog about it. Is it still plagiarism if you give credit? I sure hope not! :-)

This was beyond incredible! It truly was the best green bean casserole I've ever had. Thanks, Alanna, for all the great recipes you've allowed me to steal this year.

This was totally the hit of my dinner last night. Thanks so much for this recipe! I actually made the full amount of topping because you can't have too much crunchy goodness in my world. (plus I had no idea what I would do with the other half of the can of onions!)

It's a perfect make-ahead dish, too. Yummy!

vegetarian but chicken-stock??

Hi Ganfen ~ A Veggie Venture as in vegetables not vegetarian. (Don't be surprised when there's bacon grease, too!) Still, I'm sorry if you were expecting a meatless site. Nearly all of the recipes here are vegetarian, even vegan, or can be easily converted with simple substitutions. Thanks for stopping by!

I made the casserole – what a great dish! You were right about serving eight. I doubled the recipe and had eight for dinner. I ended up with slightly more than half the original amount left over. Not too bad though, as it is just as good the next day.

Just a couple of comments or questions: the recipe doesn’t mention whether to cover the dish during the initial bake time. I left mine uncovered and it turned out fine. Also, when I followed the time / temperature for the second baking period, I had to pull the dish from the oven after only seven minutes, as the topping had already burned slightly. Maybe I need to reduce the temperature to 375 to brown the topping.

Anyway, it was a big hit.


Thanks so much for taking the time to write --

It's been a year since I've made it now, but since I didn't mention covering it, it's likely I didn't -- I can miss things but do take careful notes while cooking and that particular dish I've made, hmm, four times now? On subsequent times, I always follow my own instructions so that I can take note of any changes or variations that make sense, or any details I perhaps missed.

Anyway I much appreciate your note, so that others can benefit from your experience, too.

Just tried this yesterday, it was a big hit. Pretty easy too, although I did use less garlic. I used about 2 1/4 tbs. (for a triple batch), it turned out great, and the garlic wasn't too overpowering.

Green beans are delightful. I always add bacon to my casseroles.

Made this today for my 5-year-old daughter's school Thanksgiving feast. I doubled the recipe and it turned out really great.The only down side is there wasn't any left to bring home to my wife.


Yay! I made this for Thanksgiving yesterday and it was delish! I will NEVER make the canned soup version again. I made mine ahead of time and it was so easy to pop in the oven when the turkey was done.

I made this the day ahead of Thanksgiving and then added the topping and baked it while the turkey was resting on the counter. It was fabulous and I HATE the canned soup version! It was a huge hit with everyone. It has now become a must for every holdiay feast! Thank you so much!

This recipe is excellent! I had to make a second batch cause I didn't realize how good it would be. I made it for the Thanksgiving dinner at my in-laws, and everyone loved it. Thankfully we had enough to bring home so I'm still enjoying it. I'll definitely be making this again.

I would always refuse to eat the version with the canned soup. Ah! But this recipe is fabulous! The richness of the baby bellas coupled with the fresh green beans make this outstanding! It was a huge hit for Thanksgiving dinner. Thanks for posting it!

What a hit!! I made this for a holiday gathering yesterday and it was so yummy! And simple! I couldn't believe what a cinch it was to cook. I used frozen beans and doubled the topping and it was perfect - but next year I'll make a double batch, if not triple. This amount was ok for 8 people but nobody got seconds and we were all a little disappointed at that. And never again will I slice mushrooms either - the texture after tearing them was soooo much better. Kudos!!

I made this for Thanksgiving and it was worth the time and effort! My five year old and I had a wonderful time snapping the green beans for the casserole. The smell of the green beans reminded me of earth, and harvest, and all that Thanksgiving should really be about. I'll never do the canned version again! Thank you for the inspiring recipe!

A late comment -- I made this for Thanksgiving and it was so incredible that it even converted a lifelong green bean casserole hater!

I won't make it by myself again, though: For a double recipe, the green bean and mushroom prep took a very long time (but still worth the effort!)

Yay ~ another convert! Help is always good but just FYI, I found it a little time-consuming the first time too. I've now made it several times and it's a breeze. I think once you can stop paying attention to all the important details (like breaking the mushroom caps, like drying the beans) and realize that it's really just beans in a white sauce with a topping, it seems simpler.

Oh my goodness, but this is fabulous! We'll be making this again and again!


Hi Alanna,
I've just discovered your site and I think it's amazing. Thank you so much for this. I'm going to make this as my first recipe it sounds really tasty.

What if i want to leave out the mushrooms? i hate them! anything else i should do?

Well, sure, leave them out.

Excuse me for commenting again but it occurs to me that people looking for Thanksgiving recipes may come in here. I wanted to say that we have made this casserole on a number of occasions. (It really is the best, Alanna!) But since the first time, we have NOT used canned onions.

Instead, we've sauteed onions in oil until they are beginning to colour and then added flour to crisp them up. They are easily as good tasting (if not better) than canned onions and WAY better for us. Because who knows how many nightmares of chemicals and preservatives are in canned onions?


I just found your blog and the World's Best Green Bean Casserole recipe. I am definitely going to volunteer to bring that dish this year. But I need to know if there is a substitute for the sherry and wine. If so, how much will the flavor and quality of the casserole be compromised? Thank you so much for your help!

Hi Wendy - You'll be a rockstar, for sure, using this recipe! The sherry is an optional ingredient, I think it adds a flavor dimension but truly, it''s not necessary because the flavor comes so much from the beans and the mushrooms. Good luck!

I was given a vegetable side dish to make for Thanksgiving and this one looks great. I was going to make this the day of Thanksgiving - We arrive at my family's house at 3 and don't eat until 5. Can I reheat this with the topping or should I just not cook it all the way?? My sister in-law's oven is usually taken up with many different things being heated up, but if I just reheated it in the oven that should be no problem.

If it were me, I would cook it the entire way at home -- without the topping -- then rewarm at your family's, adding the topping during the last while. The issue with the topping is that it's really best when it's fresh and crispy -- imagine that, a product from a can! This year I'm going to try crisping my own onions, to see how they work.

I hope you and your family love the casserole, it's really terrific!

I have a question, but I might not get my answer in time..

I am thinking of ditching the traditional canned soup version for yours.

The problem is my poor wife is allergic to mushrooms. She loves the flavor, but they make her sick.

I'm thinking of making two batches, one with and one without.. In the canned soup version you'd just swap out the Cream of Mushroom for Cream of Celery.. but what would do in this case?

DO ditch the canned version. This is a great opportunity to experiment. You could cook onion and celery to substitute for the mushrooms, I might also be tempted to try something like poblano peppers (perhaps roasted first?) which would give similar mouth feel to the mushrooms. Or maybe chopped turnip, even pieces of cooked potato, hmm, maybe chunks of roasted onion and garlic? I'd go for size, texture first. Good luck -- you've inspired ME!

I made this today - thank you Alanna, it's excellent! I followed your recipe to the letter except that I kept adding more sherry, because I liked the flavor it added so much! Icing and drying the beans was the KEY to perfect green beans! Next time I'll use even more portobellas, because they cooked down so much, but this is an incredible recipe!!

I can't thank you enough for this awesome recipe! My husband is allergic to dairy so we could never make the traditional, canned cream of mushroom GBC. I used a great non-dairy creamer called Coffee Rich and some Smart Balance Light instead of butter and it turned out great! The mushrooms, sherry, and homemade breadcrumb topping really made it gourmet! I have a feeling this new recipe now has as a permanent place on my Thanksgiving (and year-round?) table.

I served your world's best green bean casserole at Thanksgiving and it was an incredible hit.

I made this wonderful recipe for Thanksgiving 2008 and it was a huge hit. Not only was it delicious at T.D. dinner, but we used it in the famous second night Turkey Pot Pie and it was fantabulous!! Thank you so much for this recipe, I am so glad to say goodbye to mushroom soup!
Beth from Paso Robles

for this best-ever green bean casserole --- (i'd like to make this for christmas) What if I were to add 1/2 red bell pepper, and 1/4 or 1/2 med sized onion to the mushroom mix, and make the creamy sauce separate before combining everything. what do you think? --michelle in michigan

Hi Michelle ~ I think those would be great adaptations, especially the addition of some color.

This was incredibly tasty, but I found the topping a little skimpy. I doubled it back to the original proportions and it went over incredibly well.

I don't think I've ever had a green bean casserole that didn't use a can of soup, and it was well worth it.

Also, the recipe as written does NOT look like it will serve eight (I was fretting over how small it looked in my baking dish) but it's so rich that you don't need that much per serving.

I've been using this recipe for the past 3 Thanksgivings and everyone loves it!

I don't add sherry and I use more flour (sifted in and whisked, every couple minutes) as I like to make it nice and creamy.

This truly is the world's best green bean casserole.

Thank you! :-)

The World's Best Green Bean Casserole EVER!

It was sublime! I kept eating it even as we were putting away the little dab of leftovers we had – DH loved it so much he said he’d even like it at other times of the year than holidays! Just had to write and thank you for a wonderful recipe.

Have a great holiday season!

This is an excellent recipe. I added baby corn and used Alexia Savory Seasoned Onion Strips. Good stuff!!

We are having Thanksgiving this year. I am trying out the recipes before I use them. Tonight, my wife and I ate eight servings of World's Greatest Green Bean Casserole for dinner. Bravo!

I have been making this casserole for years, I first saw a version of it on Susan's blog (Fat Free Vegan). Sometimes I go all vegan, sometimes not, but it's ALWAYS been fantastic. I've been known to make it JUST BECAUSE green beans are in season, when it's not even a holiday, I like it that much. Thank you thank you thank you!!!!

this was very good. one thing tho i just used frenched onions on top. worked great--no xtra work.i think we used more flour to thicken sauce too

My husband and I are canning fresh green beans blanching them before putting them in the jar. I was wondering can you use these beans for a green bean casserole and how would you do that. Would you just pour the beans in without cooking them since they were cooked before putting them in the jar or do we have to recook them. Thank you

Anonymous ~ Congratulations on putting up green beans, good for you! I think that you "could" -- sure -- use your beans in a green bean casserole but I wouldn't use them with this one. They might be "home canned" beans but they are still canned beans and the thing that makes this recipe special is that is uses fresh green beans, not canned green beans. And another thing -- they wouldn't be cooked in the salted water, so wouldn't have the flavor that the green beans here have. Hope this helps!

Hi Alanna,
Im having our annual Thanksgiving feast for about 50 members of our family. I will be having 2 turkeys and other sides as well. I needed your help with the quantity I should make and how to adjust the recipe accordingly. Also, how can I make it ahead of time? Thanks :)

Hi TDF ~ Wow, that's a crowd, I hope you have help! As the recipe states, for a big meal with lots of other choices, I allow 1 pound of beans per 8 guests. And if you check the recipe, I've included make-ahead directions. The one thing I'll add is to be sure to allow enough time for multiple batches, the economies of scale here are minimal. If it were me, I'd stop at four pounds of beans per batch.

I've made this specific casserole for 5 years now and it is always the hit of the Thanksgiving/Christmas table. I can't tell you how many times I've passed on the recipe because everyone demands to know!! Just wanted to let you know you have another loyal foodie out there!

I stumbled upon your recipe and I'm excited to try it! I'm doing a big, I was wondering (for timing sake and my sanity), would it be possible to assemble the casserole 1.5-2 days in advance (rather than just one day) or would it not keep well? Thanks!

Kellen ~ Great question. I've not done it two days in advance but think it would be just fine. If there's any worry about that, either:

1) do the sauce/topping two days ahead, the beans/combine one day ahead
2) do the sauce/beans two days ahead but keep separate, then combine one day ahead or even Day Of once you're that far ahead of schedule

Do hold back putting the topping on until it's been in the oven and is really hot.

Hope this helps, hope you find it as fabulous as everyone else!

I'm a vegetarian and tried out this recipe a few years ago as an alternative to the mushroom soup variety. (I substitute veggie stock for the chicken stock.) My initial motivation was to have control over the ingredients so I could ensure I'd be able to enjoy one of my favorite holiday treats. I wasn't expecting such a delicious result; the recipe is awesome, and everyone loves it!

Now I'm always asked to bring the green bean casserole to Thanksgiving, and I have a great time leisurely putting the recipe together the night before while I sip a glass of wine. Pulling this recipe out at this time of year always puts me in the holiday spirit!

On a side note, I've adapted the sauce quite a few times as cream sauce for other recipes. Substituting tequila for the sherry and adding a little jalapeno and some fresh lime juice makes a wonderfully indulgent sauce for shrimp.

Thanks so much!

The highlight of Thanksgiving dinner! Each year my friends and family ask me to make this. Do NOT use fat-free half & half. The sauce will not thicken. It took me about 30 minutes of stirring to realize something was wrong lol...Also, I substitute the sherry with a few tablespoons of balsamic vinaigrette. Add lots of freshly cracked black pepper. DELICIOUS!!!

I discovered your site last year and made this twice (Thanksgiving and again at Christmas) because it's SO DARN GOOD! I nearly panicked this morning when I couldn't locate the recipe on my laptop and wondered where in the world wide web did I find it. Whew, so glad to have found my way back here (wasn't too hard-- just googled best ever green bean casserole, which was close enough)! This page has now been copied and pasted into a text file which will be backed up shortly. I might also carve it into stone tablets. Yes, I should definitely do that. :)

Alexis ~ Thanks so much for the tip on re-purposing the sauce for shrimp, I am muchly intrigued!

Joy ~ The highlight for your dinner?! Here too! PS And the balsamic is a great idea, great substitute.

Jennifer ~ Thank you so much for writing, it means the world that this recipe has become part of your ‘canon’.

I love, love, LOVE this recipe! I discovered it about 5 years ago and it is one of my all time favorite things to make. SO good! Question though. I've always made it the night before or the day of our meal. Do you think I could make it two days before? Obviously I will keep it in the fridge and wait to add the topping. Thoughts? Thanks!

LJT ~ Yay, another fan! SO good, for sure! As late at it is, sure, go ahead and make it today vs tomorrow. If I were to make it earlier in the day, I’d probably make the components (beans / sauce / topping) but not combine them until just before going into the oven.

Awesome! Thank you for your quick reply!

My son won the Green Bean Casserole cook off with your recipe! :-)

I've made this casserole in the past "Veganized" and they family loved it. This year I am without a full size oven and I am wondering if anyone has made this wonderful recipe using a crock pot??

Mary ~ Congratulations to your son!

The Year of Dangerous Thinking ~ I’d love to know your “vegan” version, if you’d contact me by e-mail, I’d appreciate it. A new recipe for next year?!! But as for your crockpot question, I don’t have experience with this particular recipe but based on experience with other dishes, I’d say it “should” work, just make sure that you allow time to actually “cook” the casserole vs just using the slow cooker to "heat it up”. The beans and the sauce really need to meld together. And as usual, leave the topping until last, then if you can, put it under the broiler to finish. If not, hmmm, I’d just make sure the topping is browned/crispy/hot before you put it on at the last minute. Hope this helps!

This recipe is the foundation for my green beans every year. Delicious and very adaptable.

Sometimes I use shiitake or cremini mushrooms. I rarely have sherry in the house so I've used extra stock. I usually saute shallots and fresh herbs such as thyme with the mushrooms, garlic and butter. I've found that shallots can be used as a good substitute if I'm cooking for a weirdo who doesn't care for mushrooms. I love your recipe as is and with little tweaks. The measurements are all perfect as are your tips on how to prepare the beans. Thank you! -b

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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna