Green bean casserole with crispy onions from Smitten Kitchen by Deb Perelman

  • canola oil
  • vegetable broth
  • Show all ingredients...

  • EYB Comments

    Can substitute chicken broth for vegetable broth; and safflower, peanut or other high-heat oil for canola oil.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute chicken broth for vegetable broth; and safflower, peanut or other high-heat oil for canola oil.

  • lacyann84 on January 10, 2018

    Best homemade green bean casserole I've ever had. The crispy onions are what makes this dish shine-I suggest doubling the amount. I make this every Thanksgiving now since discovering this recipe & it's a hit every time!

  • louie734 on May 02, 2014

    We need to make this again, stat. This was the perfect use for some green beans that were languishing in the fridge around Christmastime. We had a few holiday leftovers but were tiring of them. This casserole was the perfect centerpiece. Will totally make this as a vegetarian main in the future.

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