I've made this recipe again and again without any alterations. I tend to change up recipes constantly, but as far as I'm concerned, this one is perfect. The onions have always turned out soft (and I'm extremely sensitive to onions. I'd just as soon leave them out!), the sour cream amount is perfect, and the flavors blended together create a unique, almost tangy green bean casserole. I feel this definitely doesn't need the French onions that some people suggested and the cheese really adds something. I constantly crave this dish. Honestly, if you're going to make this dish, try it first without the alterations. You might be surprised at how incredible it is.

Reviewed On: Jul. 4, 2009

I'm giving this 4 stars because I felt that I had to change so much of it after reading many other reviews. However, I think I have got some really great alterations. Fill the bottom of the pan with enough water to cover, mix in about a Tbsp. of cornstarch, a tsp. and a half of vanilla, and a small handful of chopped nuts. (Almonds, walnuts, or pecans.) Core apples all the way through (I used Jonathan apples) and peel a thin ring of skin off around the middle of each apple so they can "breathe". Stuff apples with the brown sugar and butter premixed, and place apples in water mixture. Sprinkle apples and water with nutmeg and a generous (but not overpowering) amount of cinnamon. Bake at 350 for 20 min. covered with foil and then for another 10 min. uncovered. Finally, serve in bowl with the caramel/nut sauce around base of each apple. Vanilla ice cream in the center drizzled with caramel ice cream topping is another incredible addition to them. I hope this helps but after these alterations, the recipe was to die for. Seriously, just skip to these suggestions and you'll have the perfect recipe. I'm not usually this confident, but with this, I can't help it!

Reviewed On: Sep. 18, 2005

This is an incredible recipe. There are only a couple of foods my husband requests by name an on a regular basis. This is one of them. He told me the other day that it makes his mouth water just thinking of it. A couple of times, I had to modify it a little for lack of ingredients, but it always turns out delicious. I use the pastry recipe given by someone in an earlier review. I've tried it with wontons, but I thought the best was the Indian pastry. Excellent recipe...a definite keeper and one for the books! Thanks so much.

Reviewed On: Oct. 17, 2004