I always make green-bean casserole for Thanksgiving. Terri Peters

Updated 2025-11-10T15:21:01Z

• I made Alex Guarnaschelli, Alton Brown, and Ree Drummond’s green-bean casseroles.
• Guarnaschelli’s casserole tasted like something from a high-end steakhouse.
• Drummond’s version was the least traditional, and Brown’s was the closest to my go-to recipe.

Green-bean casserole is a non-negotiable Thanksgiving side for me.

My go-to is the standard recipe made with canned green beans, condensed cream-of-mushroom soup, and French’s fried onions.

However, to make sure I’m not missing out on something better, I followed recipes from three celebrity chefs: Alton Brown, Ree Drummond, and Alex Guarnaschelli.

Here’s how they stacked up in my quest to find the best green-bean casserole.

Each chef called for the green beans to be blanched in advance, so I started there.

I had to blanch the green beans before I could start any of the recipes. Terri Peters

Each recipe called for trimmed, fresh green beans that had been blanched in boiling water for a few minutes and cooled in an ice bath to stop the cooking process.

The boiling times varied between two and five minutes. However, since I prefer my green beans extra tender in the casserole, I blanched all the beans for five minutes before transferring them to an ice bath.

Brown’s ingredients seemed the most traditional.

Alton Brown’s take on green-bean casserole felt familiar to me. Terri Peters

Brown’s green-bean casserole most closely resembled the dish I’ve been making my entire adult life.

The ingredients included breaded onions, green beans, and a mushroom sauce. Everything was pretty simple and straightforward.

The sauce was basically homemade mushroom soup.

I typically use a can of condensed cream-of-mushroom soup in my casserole, so this was similar. Terri Peters

Brown’s recipe involved creating a sauce that seemed a lot like cream-of-mushroom soup to me. It included chopped mushrooms, butter, chicken broth, and half-and-half.

The sauce was simple to make and tasted amazing. I immediately knew it would be similar to the canned version I typically use, but fresher and more flavorful.

I followed the chef’s precise instructions for the onions.

I used yellow onions for Alton Brown’s recipe. Terri Peters

For the crunchy garnish, Brown called for yellow onions, halved and sliced thin.

I coated the slices in flour, panko, and salt and baked them until they were nice and crispy.

I combined all the separate parts to bake the casserole.

The casserole came together pretty quickly. Terri Peters

After all the components were ready, I started assembling the casserole by combining the green beans, mushroom sauce, and ¼ of the onions.

I topped everything with the rest of the crispy onions and baked it for 15 minutes at 475 degrees Fahrenheit.

As I expected, Brown’s recipe tasted the most like traditional versions of the dish.

I preferred Alton Brown’s recipe to my own. Terri Peters

It was obvious from looks alone that Brown’s casserole was the most traditional of the three. It looked like the green-bean casseroles I’ve made for years, and it had the same flavor profile.

But his version was better than mine. It was an elevated, fresher, more flavorful version of what I’ve been serving for years.

I just might start making it for future Thanksgiving dinners.

Guarnaschelli’s recipe called for Dijon mustard and pan-fried onion.

Most of the chef’s ingredients were standard, but there were a few zingy twists. Terri Peters

There were lots of familiar ingredients in Guarnaschelli’s casserole recipe, like mushrooms, green beans, and onion.

However, the chef specifically called for a red onion, and the sauce for the casserole contained tangy Dijon mustard.

The onions were the star of Guarnaschelli’s casserole.

It wasn’t too difficult to fry the onion rings. Terri Peters

Like Brown, Guarnaschelli had specific instructions for preparing the onion in her recipe. It was to be sliced into super-thin rounds before coating and frying.

I was more than a little nervous to fry the rings of red onion in several cups of canola oil, but the process was easier than I anticipated.

After tossing the onions in flour, I fried them in batches, allowing them to drain on paper towels before salting them.

Of all three casserole toppings, these were the crispiest, tastiest, and most flavorful.

I then started on the sauce, which was fairly straightforward.

Alex Guarnaschelli’s sauce called for tangy Dijon mustard. Terri Peters

Aside from the addition of Dijon, Guarnaschelli’s sauce was familiar and straightforward to prepare.

Once I had everything ready, I garnished the top with the crispy onions and baked everything for about 10 minutes at 350°F.

The recipe was an elevated version of the classic dish.

I loved the fun twists Alex Guarnaschelli added to her casserole. Terri Peters

I may save traditional green-bean casseroles, like Brown’s, for Thanksgiving dinner. However, I’d make Guarnaschelli’s version as a side dish for any elevated meal at home.

The tanginess of the Dijon mustard combined with the salty crispiness of the fried red onion would make this a perfect side for everything from grilled steaks to barbecued meats.

Drummond’s green-bean casserole was completely different from what I was used to.

I was thrown off by many of Ree Drummond’s ingredients. Terri Peters

Drummond’s casserole abandoned traditional inclusions like crispy onion and mushrooms, and instead called for bacon, diced red bell pepper, and a creamy cheddar cheese sauce.

I was immediately intrigued by how it would turn out.

Drummond’s cheese sauce and bold red bell pepper seemed strange to me.

Instead of a creamy mushroom sauce, Ree Drummond’s dish called for a cheesy sauce. Terri Peters

I followed the recipe exactly, but I couldn’t help wonder how it would compare to my traditional and beloved green-bean casserole.

Most of the steps involved mixing the ingredients for the cheesy sauce in a pan on the stove before adding in the cooked bacon and blanched green beans.

Instead of crispy onions, I topped the casserole with breadcrumbs before baking it for 30 minutes at 350°F.

I enjoyed her take on the dish, but I’d make one tweak next time.

I was surprised by how much I liked this nontraditional green-bean casserole. Terri Peters

The bacon-y, cheesy dish was surprisingly delicious, although it tasted nothing like any green-bean casserole I’ve had before.

Next time, I’d add a few pats of butter to the breadcrumb topping to get it a bit more golden brown.

I particularly liked the flavors brought into the dish by the sharp cheddar cheese and red bell pepper — I could see this being a fun side dish to serve at a summer barbecue.

My husband preferred this one and said that if you’re trying to take a standout dish to a Thanksgiving potluck, this would turn heads.

The best green-bean casserole didn’t pass the leftovers test.

I think all of these green-bean casseroles could have a place in my cooking rotation. Terri Peters

Right out of the oven, Guarnaschelli’s crispy, salty, oniony dish was my absolute favorite. The creamy mustard sauce gave it an elevated and decadent vibe, and the onions were packed with flavor.

But I think the best part of any holiday meal is the leftovers. The following day, Brown’s green-bean casserole emerged as the best of the three.

As the traditional creamy, mushroom-laden sauce sat with the green beans, the flavors got even better. For Thanksgiving, I think Brown’s recipe is the winner here.

Drummond’s recipe was delicious, but it just didn’t seem like a green-bean casserole to me. If I make it again, it’ll likely be at other times of the year.

This story was originally published in November 2023 and most recently updated on November 10, 2025.

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