We eat dried onion rings like candy right out of the can. LOL
Corn flakes?! could work…I might try a new recipe from the Amish Cook. Broccoli, fresh lima beans, water chestnuts, sour cream, mushroom soup, RICE KRISPIES! and dry onion soup mix.
OP: Bring both, the original GBC so no one is disappointed, so easy right?. Also bring your twist on a new tradition, something to talk about…lol
My rule is “don’t screw with Thanksgiving.” As Lynn says, bring the traditional stuff, and then bring your “improvement.” That said, green bean casserole was never part of my Thanksgiving tradition, so it wouldn’t bug me if you brought something different.
My take on it, if the host requested that you bring green bean casserole, then you bring green bean casserole, because that’s what was requested. But the flip side of this, is that it was you who was requested to bring the casserole, so you make the casserole the way you like it. If the host had wanted someone else’s recipe, they should have asked that someone else to make it.
So making your own with fresh green beans, Bechamel sauce and fresh mushrooms instead of the soup, etc., is fair game, but Brussels sprouts are right out.
Then again, I tend to dine with adventurous crowds, so take this advice with a dash of salt to taste just before serving.
I’ve made Alton Brown’s GBC a few times and really do enjoy it. Some of my friends love it so I made it for T-Day a few years ago. My brother and Dad hated it because they don’t like mushrooms. Dad insisted that we go back to the traditional recipe but my Mom was intrigued by the new recipe so wanted to blend the old recipe with the mushroom soup in the new. Unfortunately the next year when she made it the soup was very runny so Dad won and now we can only eat the traditional recipe at the Thanksgiving meal.
As a compromise I now bring a second dish - I don’t do anything with green beans because that just looks like I’m fighting tradition. Instead I usually bring a pan of roasted winter vegetables - various squashes and root veggies. Is simple and tasty and little less heavy than the other dishes on the table.
If you’ve been requested specifically for GBC though - just know your audience. If they’re strict traditionalists then stick with what they know. If they’re more open minded and adventurous then Alton Brown’s recipe is a simple way to introduce something different.
I like the idea of bringing the classic version of GBC as well as my own take on it – everyone loves leftovers, right?
I’m not sure if there’s anyone in the family who adores the classic version, but I’d hate to disappoint. I understand how Thanksgiving isn’t just about how good the food it is, but the history behind the food.
So… two kinds of GBC this year! My lucky in-laws!
Keep posting recipes! One note – I can’t use chicken broth or eggs, due to an allergy in the family.
You can not improve upon the perfection that is traditional green bean casserole. 
“Experimenting” should be done on any other day besides Thanksgiving.
The recipe I posted would be fine with any kind of broth substituted for chicken. I’d tend to go with veggy broth. Heck, it’d probably be fine with just water, or use milk instead of the cream + broth mixture.
Yes, this! I made it last year, although I substitued Trader Joe’s brand of french fried onions instead of making them from scratch. It turned out great!
Look, I’m just telling you, my family has loved all the “new” T-giving dishes I’ve made… except the green bean casserole. I made a really good one but it was not “real green bean casserole”. They didn’t eat it. There were nearly pitchforks. This is one thing, it seems, you can’t mess with.