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Reviewed: Mar. 24, 2008

I made this for a potluck and I increased the cheese to 1 1/2 cups as another review suggested. It was great while it was hot, but as it cooled the cheese solidifies (not so great). I will do again but only for home meals. Need to be served hot.

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Karen's


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Reviewed: Aug. 10, 2005

I really enjoyed this dish, however a bit more moisture is recommended for the bread crumb topping. I'm not sure if it was the elevation, but I had to used two eggs beaten in order for the bread crumbs to be moist enough not to fade into sawdust in the oven. I also substituted a cheddar and monterey jack mixture for the mozzarella as I like a little bite. I also sprinkled paprika and fresh ground black pepper on top of the cheese mixture, and grated fresh romano before applying the bread crumbs for a bit more spice.

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Navka

	Cooking Level: Expert Home Town: Chicago, Illinois, USA Living In: Bratislava, Bratislavský Kraj, Slovakia
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Reviewed: Feb. 1, 2005

This wasn't spectacular, but it was an excellent change from plan old green beans. I've only made it once and wasn't displeased. I will definately try again and maybe season it up just a little more.

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COPPER30


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Reviewed: Aug. 3, 2004

Maybe this is a great recipe if you use frozen green beans, but I think it's practically inedible! A friend of mine picked green beans from her garden so I wanted to find a good side dish recipe. The cheesy sauce is wonderful, but the beans are like leather, impossible to chew. I don't know if they got that way from being baked in the oven or if they were too ripe, not ripe enough, etc. At least the rest of it tastes good!

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KIMQUIGLEY

	Cooking Level: Beginning Home Town: York, Pennsylvania, USA
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Reviewed: Jan. 15, 2004

I made this a while ago and I don't really remember it. It wasn't bad, but of course, it wasn't stellar. The top part was the best b/c of the crunchy, baked topping though.

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EBARHA

	Cooking Level: Professional
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Reviewed: Jan. 5, 2004

My husband and I both found this to be very blaw. I did not alter the recipe at all.

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SHJAON


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Reviewed: Nov. 9, 2003

Yummy and easy to make. I didn't have mozzarella, so I used parmesan and used soy mozzarella. Everyone at the potluck loved it and asked for the recipe.

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AnnaBanana


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Reviewed: Oct. 18, 2002

Really fabulous recipe! The only suggestion I have is to add more mozzerella (I would actually double it next time). This is a good summer OR winter dish. Thanks for the recipe!

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MOLLE888

	Cooking Level: Intermediate Home Town: Bethesda, Maryland, USA Living In: Fairfax, Virginia, USA
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Reviewed: Oct. 18, 2002

We thought it was Great! My husband went back for seconds!

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KIMBERLY GLENN


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