Reviewed: May 15, 2008

I used fresh beans which I had steamed before baking them. Came out good.

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Regina

Cooking Level: Expert

Living In: Mountain View, California, USA

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Reviewed: Mar. 9, 2008

I couldn't fully eat my portion of this, and kinda picked at it. The only reason I'm giving it 3 stars is because my boyfriend seemed to like it and gobbled his all up. Not something I'll be making again, sorry.

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Emma

Cooking Level: Expert

Home Town: Nelson, Nelson-Marlborough, New Zealand

Living In: Auckland, Auckland, New Zealand

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Reviewed: Jan. 9, 2008

Seriously. I just made this..exactly like shown and it was SICK. Blech. Sorry, just being totally honest for anyone else who wastes $$ on making this in the future.

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TessaAnn

Cooking Level: Beginning

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Reviewed: Dec. 29, 2007

I was very disappointed, as was everyone else at my table. Vinegar was too much for me.

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jljojo

Cooking Level: Expert

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Reviewed: Dec. 25, 2007

It was a nice change from the traditional green bean caserole, but mine took much longer than 10 minutes. More like 20.

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craschi

Cooking Level: Intermediate

Home Town: Hampden, Massachusetts, USA

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Reviewed: Oct. 22, 2007

An easy & different way to use frozen green beans! We replaced the butter w/ olive oil & used rice vinegar instead of cider vinegar. I probably used closer to 2 cups of green beans, as well. Good!

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SAK

Cooking Level: Intermediate

Home Town: White Oak, Pennsylvania, USA

Living In: Westminster, Maryland, USA

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Reviewed: Oct. 18, 2007

Very good. I have served this twice now, I usually double it. I have used balsamic vinegar, because that is what I had. I might cut it back just a tad, because I thought it was just a little too much vinegar, but everyone else thought they were great.

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c-13

Cooking Level: Intermediate

Home Town: Eaton, Indiana, USA

Living In: Farmland, Indiana, USA

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Reviewed: Oct. 7, 2007

Was a much lighter alternative to the traditional green bean casserole. Used fresh onion and additional garlic. Was quick, easy and everyone loved it.

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meryl37813

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Reviewed: Oct. 2, 2007

Substituted balsalmic vinegar for the rice vinegar, or whatever. It was tasty. Everyone loved it. It's a great way to do green beans. I also used a bigger bag of green beans, and added more bread crumbs and garlic. This turned out really well, and I've been asked for the recipe.

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cinnamama

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Reviewed: Apr. 16, 2007

Very fast to fix. Pretty good too. I didn't have cider vinegar, so I used rice vinegar instead.

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Jan. 28, 2007

My husband really enjoyed. Forgot to thaw the green beans so it took a little longer to cook. Thanks

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LESLEYfromWI

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Reviewed: Oct. 23, 2006

I substituted balsamic vinegar and me and the children really liked it...but the husband thought it was disgusting. Beware the garlic breath....I love garlic but think it would be good with less.

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Reviewer:

Jonine

Cooking Level: Expert

Living In: Doniphan, Missouri, USA

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Reviewed: Oct. 23, 2006

I used my own green beans that I had canned. I used a quart jars of beans, and doubled the liquid part of the recipe, but I don't think I needed to. The taste is good...especially if you like garlic. I usually eat these when I cook roast beef.

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GOODELLI

Cooking Level: Expert

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Reviewed: Oct. 18, 2006

These were very good, although it didn't make very much. I'll definetely make it again, but I'll probably double the recipe. It was a nice change to plain steamed green beans.

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