Brown's 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 red onion. The onions were the star of Guarnaschelli's casserole, and these were the crispiest, tastiest, and most flavorful.
I may save traditional green-bean casseroles, like Brown's, for Thanksgiving dinner. But 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 meats to holiday feasts.
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