World's Best Green Bean Casserole ♥ ♥ ♥ The One & Only Original

World's Best Green Bean Casserole ♥ AVeggieVenture.com, yesterday's comfort food made with fresh green beans and fresh mushrooms, no canned beans, no cream of mushroom soup. Rave reviews since 2006.
Say hello to America's favorite green bean casserole, except made from scratch with fresh green beans and fresh mushrooms instead of canned green beans and canned cream of mushroom soup. This is not your mama's green bean casserole recipe – nor is it the processed-food green bean casserole your daughter-in-law-who-doesn't-cook plops onto the Thanksgiving buffet. Instead, it's wondrous real food, the way green bean casserole is meant to be. Since 2006, the original World's Best Green Bean Casserole, just check out all the rave reviews for fresh, homemade Thanksgiving comfort food.

Fresh & Seasonal, a Favorite Holiday Casserole for Thanksgiving, Christmas, Easter, even the Fourth of July! Make It Ahead of Time, Carry to a Friendsgiving Potluck. Scales from a Small Batch to Giant Casseroles for a Crowd. Low Carb. Weight Watchers Friendly. Vegetarian with Vegan Options.


What's Special About This Fresh Green Bean Casserole?

"World's Best Green Bean Casserole". What a lofty name! Still, I'm proud to call this updated, made-from-scratch 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.

A fresh green bean casserole is a revelation, a big reminder how fresh ingredients can transform an outdated canned-food casserole into sheer deliciousness.

If you've stopped eating green bean casserole, learn how to make a fresh green bean casserole.

If you've never liked green bean casserole before, you'll love this recipe update with fresh ingredients.

If you've ever wondered if there's an substitute for canned beans and canned cream of mushroom soup for green bean casserole, you'll fall for this fresh homemade version.

This Fresh Green Bean Casserole: A Mix of Fresh & Familiar

Most of all, if you'd like to be a star on Thanksgiving, either as a host or a guest bringing a dish, make the World's Best Green Bean Casserole. Here's what makes this recipe different from yesterday's comfort food:

graphic button small size size 10 FRESH GREEN BEANS! No more canned green beans. Instead, fresh green beans are cooked with a technique which draws out all their flavor. This casserole is all about the beans!

graphic button small size size 10 FRESH MUSHROOMS! No more canned mushroom soup. Instead, fresh mushrooms are sautéed and tucked into a creamy sauce made extra delicious with a splash of sherry.

graphic button small size size 10 ONE FAMILIAR TOUCH! 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.

World's Best Green Bean Casserole ♥ AVeggieVenture.com, yesterday's comfort food made with fresh green beans and fresh mushrooms, no canned beans, no cream of mushroom soup. Rave reviews since 2006.

Ingredients for a Fresh Green Bean Casserole

Every ingredient serves a purpose in my recipes. Each one matters. Each one contributes to the overall dish. It's not that an ingredient can't be substituted by something else but when choosing the substitute, to understand why the original ingredient was chosen in the first place.

graphic button small size size 10 For Freshness – fresh green beans and fresh mushrooms, with special prep techniques for each
graphic button small size size 10 For Umami, the Savory Taste plus Texture Contrast – lots of fresh mushrooms
graphic button small size size 10 For Rich Flavor – butter, garlic and dry sherry
graphic button small size size 10 For Thickening – a bit of flour
graphic button small size size 10 For Creaminess – chicken stock and half & half
graphic button small size size 10 For Contrast to the Richness – a splash of dry sherry
graphic button small size size 10 For Seasoning – plenty of salt and black pepper
graphic button small size size 10 For Familiarity & a Crispy Topping – fried onion topping lightened up with bread crumbs and seasoned with plenty of pepper

The World's Best Green Bean Casserole Honors the Original Comfort Food

The World's Best Green Casserole is defined by its fresh ingredients and the techniques used to showcase them in the final casserole.

But it's also defined by what's not on the ingredient list. No canned green beans. No can of mushroom soup. No bacon. No cheese. No Velveeta. No cream cheese. No parmesan. No sour cream. No Greek yogurt. No jalapeños. No quinoa. No chicken. No hamburger. No soy sauce. No onions. No tomato. No zucchini. Zucchini?! What are people thinking?!

This recipe is just like yesterday's comfort food green bean casserole – just fresher. It doesn't need all that other stuff!

Be a Star at Thanksgiving

So if you want to be a star at Thanksgiving, volunteer to make the World's Best Green Bean Casserole, preferably a double or triple batch. Would you believe that some times I'm called the "green bean casserole lady"? I'm here to tell you, a fresh green bean 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.

THE FIRST OF MANY THANKGIVING VEGETABLE RECIPES The World's Best Green Bean Casserole was the first recipe published in A Veggie Venture's first collection of Thanksgiving vegetable recipes way back in 2006. It remains the all-time favorite recipe among readers and visitors but is just one recipe in an amazing many-year collection of 100+ special Thanksgiving vegetable recipes, see My Very Best Thanksgiving Vegetable Recipes.

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:
graphic button small size size 10 The beans aren't cooked beforehand, saving a step. Yes, they start off raw but cook up just fine.
graphic button small size size 10 The casserole is frozen, so can be made even weeks 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:
graphic button small size size 10 Made without mushroom soup and without mushrooms!
graphic button small size size 10 Made with bacon and with cheese, worthy additions!




Just updated. First published way back in 2006!

WORLD'S BEST GREEN BEAN CASSEROLE

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 the beans back to room temperature; do allow plenty of time, especially for a double or triple batch. Bake at 425F/220C for 10 - 40 minutes until bubbly. Apply the topping and bake for another 15 minutes.

STEP ONE: PREP, COOK, DRAIN & DRY the GREEN BEANS
Step-by-Step Photos: How to Cook the Green Beans
IMPORTANT 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. Be sure to cook the beans to your desired level of doneness; from here on, they will reheat but won't cook more. Also, don't skip the drying process.

2 quarts (8 cups) water
1 tablespoon table 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 the beans are crisp-tender and still bright green. Drain the beans in a colander, then plunge into the 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 continuing.

ALANNA's TIPS & KITCHEN NOTES
graphic button small size size 10 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.
graphic button small size size 10 For the ice-water bowl, use one that's large and deep enough to submerge the colander used to drain the beans. Then it's quick-quick. Drain the beans and hot water; then press the entire colander (including the beans) right into the ice water just for a few seconds; then lift the colander (including the beans) out of the ice water and drain again. Slick, eh?!

STEP TWO: COOK the MUSHROOMS & MAKE the MUSHROOM SAUCE
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! Tear the mushroom caps into pieces with your hands, the irregular shapes are key.

8 ounces whole baby portabella 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 (don't skip this!)
3/4 cup half & half
Salt & pepper to taste

Clean the mushrooms, it's okay to wash them since they'll be cooked not eaten raw. Now break off and discard the stems. Break the mushroom tops into pieces; don't use a knife, use your hands to break the mushroom tops into irregular pieces. Melt the butter in a large skillet on medium heat until shimmery. Add the mushrooms, garlic, salt and pepper. Stirring often, cook until the mushrooms begin to soften and exude their liquid, about 6 minutes. Stir in the 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 until the sauce thickens, about 10 - 15 minutes. Taste and adjust the seasonings. Stir in the cooked and fully dry beans until they're evenly distributed throughout the sauce and the Mushroom Sauce coats all the beans.

ALANNA's TIPS & KITCHEN NOTES
graphic button small size size 10 To save a dish, I always use the same pot to cook the beans and make the Mushroom Sauce, first the beans, then the Mushroom Sauce.
graphic button small size size 10 I like the color of the brown portabella but taste-wise, they're the same as white button mushrooms.
graphic button small size size 10 If you like, use the stems to make a night-before-Thanksgiving mushroom soup.
graphic button small size size 10 Breaking the mushroom tops into irregular pieces is important to the texture of this sauce. Why? It's turns out that sliced mushrooms have a "canned soup" texture. I use this technique in other recipes too, it's a game changer!
graphic button small size size 10 Do not substitute fat-free half-n-half for the half 'n' half, it has no thickening properties so the sauce will stay way too thin, no matter how long you cook it. You can use heavy cream instead of half 'n' half though to my taste, that makes the casserole way too rich.

STEP THREE: MIX the TOPPING
Step-by-Step Photos: How to Mix the Topping and Bake
Note: The quantity below is "half" that used by the inspiring recipe from Cook's Illustrated; the full amount seemed way over the top to me. Half is 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
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 them. If making ahead, transfer to a storage container and refrigerate.

ALANNA's TIPS & KITCHEN NOTES
graphic button small size size 10 BREAD CHOICES For bread, I use Our Daily Bread: My Easy Everyday Bread Recipe or Light 'n' Fluffy Homemade Whole Grain Bread but any good whole-grain bread will work.
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 sautéed onions in oil until they are beginning to colour and then add 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 also have great luck with the fried onions from Trader Joe's, no ugly ingredients.

STEP FOUR: BAKE
TO BAKE RIGHT AWAY Preheat oven to 425F/220C. Transfer the hot Green Bean-Mushroom Sauce mixture to a greased quiche pan or baking dish. Top the mixture with the Topping mixture and bake uncovered for 15 minutes.

TO BAKE LATER Transfer Green Bean-Mushroom Sauce mixture to a greased quiche pan or baking dish (hold off on the Topping mixture), cover with plastic wrap and refrigerate. The day you'll bake the casserole, return the dish to room temperature; do allow plenty of time, two or three hours, especially for a double or triple batch. Remove the plastic wrap. Heat the casserole in a 425F/220C 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 or colder dish.) Add the Topping and bake for another 15 minutes.


MORE TIPS & KITCHEN NOTES
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 much 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 double and triple 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).
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."


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Still Hungry?



MORE FAVORITE THANKSGIVING RECIPES

~ My Very Best Thanksgiving Vegetable Recipes ~

~ Vegetarian Entrées for Thanksgiving ~

~ Slooow Country Green Beans ~
~ Sweet Potato Casserole ~
~ Creamy Brussels Sprouts Gratin ~
~ Honey Pumpkin Pie ~
~ more green bean recipes ~
from A Veggie Venture

~ How to Roast a Whole Turkey (dry brine method) ~
~ Slow Cooker Turkey Breast ~
~ Roasted Butternut Squash & Apple ~
~ Six Thanksgiving Menus ~
~ more Thanksgiving Menus, Recipes & More ~
from Kitchen Parade, my food column





History of the World's Best Green Bean Casserole

This is the green bean casserole recipe that flew across the world – and the reason why, in some special circles, I'm called the "green bean casserole lady"! It all started back in 2006 when 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 (now sadly departed), 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 serve it myself again and again to rave reviews, hence all the insider tips.

COMPLIMENTS! Rave Reviews Since 2006!

People Love-Love-Love the World's Best Green Bean Casserole!

"... beyond incredible! It truly was the best green bean casserole I've ever had." ~ Susan
"... 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
"... 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
"... excellent! I had to make a second batch ... didn't realize how good it would be." ~ Colleen
"... 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
"... 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
"... 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!" ~ Colleen
"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 ..." ~ Alexis
"The highlight of Thanksgiving dinner! ... DELICIOUS!" ~ Joy
"... made this twice (Thanksgiving and again at Christmas) because it's SO DARN GOOD!" ~ Jennifer
"I love, love, LOVE this recipe!" ~ LJT
"My son won the Green Bean Casserole cook off with your recipe!" ~ Mary
"I've made this casserole ... Veganized and the family loved it." ~ Year of Dangerous Thinking
"...the foundation for my green beans every year. Delicious and very adaptable. The measurements are all perfect as are your tips on how to prepare the beans." ~ Beki
"... my son ... proudly told me that last year he ... laminated [this recipe] ... It's one of three recipes he is always asked to bring to the group Thanksgiving dinner he goes to. The others are my grandmother's roll recipe and a favorite apple pie recipe." ~ Mary
"It is by far the best green bean casserole I've ever had and my non-vegan family agrees. ... I've even made it with canned green beans when I couldn't find organic fresh ones in my little town and it was still a huge hit." ~ Anonymous
"I've made this casserole for 8 years straight and it continues to be the highlight of Thanksgiving!" ~ Anonymous
"I've made this casserole for 8 years straight and it continues to be the highlight of Thanksgiving!" ~ Anonymous
  • "I discovered your recipe 7 years ago ... for my family, extended family and work family’s Thanksgiving AND Christmas celebrations. I can’t tell you all of the compliments I have received."
  • ~ Julie
  • 12 years after my first [comment], ... this is THE BEST green bean casserole and it still makes a yearly appearance on my Thanksgiving table and is demanded if I try to shirk out of the responsibility.
  • ~ Colleen



    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 the collection of My Very Best 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 Thanksgiving vegetables to your center stage.

    © Copyright 2006, 2009, 2010, 2011, 2015, 2018 & 2019 (repub)
    Alanna Kellogg
    Alanna Kellogg

    A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.

    Comments

    1. 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.

      ReplyDelete
    2. 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 ...

      ReplyDelete
    3. 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.

      ReplyDelete
    4. 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!

      ReplyDelete
    5. vegetarian but chicken-stock??

      ReplyDelete
    6. 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!

      ReplyDelete
    7. 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.

      Dave

      ReplyDelete
    8. 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.

      ReplyDelete
    9. 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.

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

      ReplyDelete
    11. 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.

      Steve

      ReplyDelete
    12. 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.

      ReplyDelete
    13. 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!

      ReplyDelete
    14. 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.

      ReplyDelete
    15. 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!

      ReplyDelete
    16. 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!!

      ReplyDelete
    17. 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!

      ReplyDelete
    18. 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!)

      ReplyDelete
    19. 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.

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

      -Elizabeth

      ReplyDelete
    21. AnonymousMay 17, 2008

      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.

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

      ReplyDelete
    23. Well, sure, leave them out.

      ReplyDelete
    24. 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?

      -Elizabeth

      ReplyDelete
    25. Hello,
      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!

      ReplyDelete
    26. 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!

      ReplyDelete
    27. 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.

      ReplyDelete
    28. 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!

      ReplyDelete
    29. 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?

      ReplyDelete
    30. 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!

      ReplyDelete
    31. 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!!

      ReplyDelete
    32. 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.

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

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    34. 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

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    35. 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

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

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    37. 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.

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    38. 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! :-)

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    39. Trish from OmahaNovember 27, 2009

      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!

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

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    41. 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!

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    42. 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!!!!

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    43. 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

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    44. 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
      tmessuri@4rsons.com

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    45. 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!

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    46. 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 :)

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    47. 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.

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    48. 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!

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    49. I stumbled upon your recipe and I'm excited to try it! I'm doing a big dinner...so, 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!

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    50. 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
      or
      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!

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    51. 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!

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    52. 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!!!

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    56. 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. :)

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    57. 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’.

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    58. 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!

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    59. 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.

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    60. Awesome! Thank you for your quick reply!

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

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    62. 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??

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    63. 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!

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    64. 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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    65. It's been an annual event to get a call from my son asking for your green bean casserole recipe. Today he proudly told me that last year he printed it out and laminated it so he would have it handy and wouldn't mess it up cooking. It's one of three recipes he is always asked to bring to the group Thanksgiving dinner he goes to. The others are my grandmother's roll recipe and a favorite apple pie recipe.

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    66. I've made a vegan, gluten-free variation of this 5 or 6 times now. I use the fat at the top of a can of thai full fat coconut milk as a sub for the heavy cream, earth balance as the butter sub, veggie broth for chicken stock and whatever GF flour or starch I have on hand to thicken it. I personally don't need the topping so I just make 2 batches and add premade fried onions for the other folks I'm feeding. It is by far the best green bean casserole I've ever had and my non-vegan family agrees. The coconut milk makes it crazy rich. I've even made it with canned green beans when I couldn't find organic fresh ones in my little town and it was still a huge hit. Great inspiration. Thank you!

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    67. I've made this casserole for 8 years straight and it continues to be the highlight of Thanksgiving! I am the first to sign up for potlucks just so I can claim this dish.

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    68. Becki ~ A much belated response but I do so very much appreciate your kind words, truly!

      Mary ~ Smart, that son of yours. Must have good genes. :-)

      Unknown ~ Those are brilliant adaptations! Thank you so much for sharing them with other cooks!

      Anonymous ~ It’s so great to know how much people love this casserole, thank you for spreading it around!

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    69. First and foremost – thank you for making the world’s BEST green bean casserole recipe. I discovered your recipe 7 years ago and have been making it for my family, extended family and work family’s Thanksgiving AND Christmas celebrations. I can’t tell you all of the compliments I have received and I always point them to your blog – many have actually recreated your recipe for their own families as well!

      The reason I write is to ask if you’ve ever frozen your casserole ahead of time? I see there’s a link for the “world’s most convenient green bean casserole” in your introduction that mentions frozen, but the link doesn’t seem to be working for me. Unfortunately I have a week-long work trip that won’t get me back to the U.S. until late Wed evening – and I’ll return to a full house of guests! Would you suggest making the green bean casserole ahead of time, freezing it, bringing it to room temperature, then baking it per usual? Curious if you’ve ever done it in the past and how it turned out.

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    70. Okay, first, who schedules out-of-town travel the week of Thanksgiving? No green casserole for them! Because, I’m in total agreement about how good this casserole is. I’m so glad it’s become a feature in your family too!

      re freezing, yes, there is this recipe, also from Cook’s Illustrated, it’s here Make-Ahead Green Bean Casserole. On the prep side, it works great, made entirely in advance. It’s not quite as good but … might be just your ticket.

      Happy Thanksgiving!

      PS Or maybe it’s time to see if someone else in the family wants to take on the green bean casserole?

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    71. Colleen EganNovember 22, 2019

      8 years after my last comment and 12 years after my first one, and the message is still the same. This is THE BEST green bean casserole and it still makes a yearly appearance on my Thanksgiving table and is demanded if I try to shirk out of the responsibility. It is a blessing and a curse, cause, let's be honest, it takes a little work! :) Thanks for keeping the site up and running. I don't know what I'd do if I search for it one day and cannot find it!

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      1. Colleen ~ Thank you, thank you! It thrills me that one recipe can make such a difference!

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    72. I have been making this recipe every Thanksgiving for at least 10 years and it's always a hit. Since I'm not organized enough to save it, part of my Thanksgiving tradition has become Googling "World's Best Green Bean Casserole Veggie Venture."

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      1. Corinne ~ You make a food blogger blush, thank you! Thank you for taking the time to let me know. You made my day!

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    73. Dave HicklingJune 02, 2021

      Hi Alanna. I printed your "World's Best Green Bean Casserole" in January 2007 and have been making it (with no modifications) several times per year ever since. I googled it again today with the idea of printing out a shorter version of the recipe and thought that I would take the time to give you positive feedback. Absolutely everyone that I have made this for agrees with the title and some have suggested that it should be renamed "World's Best Vegetable Recipe". Everything about it - especially the fresh beans and the hand quartered mushroom caps make all the difference. Thanks again.

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      1. Dave ~ You wonderful green bean casserole guy, you! Thank you for taking the time to let me know it’s got your vote, no matter the name! :-) Can you believe that I married into a family that loves the canned version and hates mushrooms? So I make a single batch and my husband and I just gorge ourselves after everyone’s gone home ...

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    75. Hi is the dry sherry is that cooking wine? or is dry sherry something I would buy at a liquor store ?? Thank you

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      1. There is a "dry sherry" cooking wine that you can buy and it'll do in a pinch. But yes, I usually buy dry sherry at the liquor store, a bottle will keep for years if you have the space. You'll find quite a few of my recipes use dry sherry, it just adds something to both sweet and savory dishes. PS So sorry for the late reply. I unplugged before Thanksgiving and am just now checking comments.

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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