Out With Old, Canned Ingredients and In With New and Fresh!

This is the kind of recipe that you might not be able to throw together at a moment’s notice, but it takes just the right amount of effort to make for an impressive showing as a holiday side or at a special gathering.  Don’t you love those kinds of dishes, where the results are way more impressive than the work you had to put into them?


I took this casserole to a potluck a couple of weeks ago and even with an impressive spread of other offerings, it was gone in less than half an hour.  Everyone was surprised that green bean casserole can taste this amazing and fresh.  When you make this to share with other people, you’re going to want to have a few copies of the recipe on hand because you are definitely going to get requests for it.  Best to be prepared!




For the Topping:

2 medium onions, thin sliced

¼ cup Gold Medal All-Purpose Flour

2 tablespoons Progresso Plain Panko Bread Crumbs

1 teaspoon Mortons Kosher Salt

Crisco NonStick Cooking Spray



For Beans and Sauce:

2 tablespoons and 1 teaspoon Morton’s Kosher Salt, divided

1 lb. fresh green beans, rinsed, trimmed and halved

2 tablespoons Land O Lakes Unsalted Butter

12 oz. mushrooms, trimmed and sliced or chopped

½ teaspoon McCormick Fresh Ground Black Pepper

2 cloves garlic, minced

¼ teaspoon fresh ground nutmeg

2 tablespoons Gold Medal All-Purpose Flour

1 cup Swanson 100% Natural Chicken Broth

1 cup Land O Lakes Half and Half




Preheat the oven to 475 degrees F. Spray a sheet pan with nonstick spray.

Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Spread the onions evenly on the pan. Place on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F.

While the onions are in the oven, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 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.

Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and cook for another 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 until the mixture thickens, approximately 6 to 8 minutes.

Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.




Quick Tip: The onions are the tricky part of this recipe.  Give yourself a little time to experiment with getting them the way you want them.

Thanks goes to Alton Brown and Food Network for this refreshing new take!

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