Reviewed: Nov. 24, 2006

I LOVED this! For so long I've wanted to like greenbean casseroles, but I can't get past those onions (what are those things, anyway?) and the taste of canned soup. This recipe is so different from what i had tried to choke down in the past, that it will become a staple on my thanksgiving table. I didn't read the review by the recipe submitter first and added the 1 cup sourcream. I went back and crushed a few of the ritz crackers and stirred in so that it would soak up any 'sogginess' and it was perfect! Not soggy at all. I did add 1/2 packet of lipton's onion soup dry mix to the sourcream/soup mixture, and did shred a little fresh parm to mix with the ritz crumb topping. I loved the flavor that these two ingredients added to this wonderful dish. Subbed reduced fat sourcream and Healthy Request reduced fat/sodium cream soup and it still tasted just as rich and good; no sacrifice of flavor. One might as well double the recipe and use the whole can of soup; this won't last long at your table! Thanks so much Radiating Mom for this recipe.

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TUNISIANSWIFE

Cooking Level: Expert

Home Town: King Ferry, New York, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Nov. 23, 2006

I made this with a package of frozen green beans, Healthy Request Soup, and 1/2 cup light sour cream. I added a handful of cheddar cheese right under the cracker topping. It was good, and I enjoyed it much more than the usual green bean casserole.

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Nov. 20, 2006

I used fresh, steamed green beans as I had some that needed to be used. I used healthy choice soup, light sour cream & I am out of Ritz crackers so I used club crackers. I added a bit of onion powder to add flavor, used season-all for the salt & I did catch Breeze/RadiatingMom's review so I cut the sour cream down to half a cup. I served this w/ leftover Molasses Butter Pork Chops (home recipe) & Smushed Apples & Sweet Potatoes (from allrecipes). I liked this better than the traditional green bean casserole & so did hubby...thanks Breeze, it was delicious!

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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: Nov. 9, 2006

I have always liked green bean casseroles, but the salt and the fat are overwhelming to me. I used low fat, low salt cream of mushroom soup, 1/2 cup sour cream and frozen french style green beans. I ended up with the freshest tasting casserole ever! This paired well with Apple Stuffed Chicken Breasts and carrots.

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cookin'mama

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Nov. 6, 2006

This was so good that my husband said it was lighter and a very nice change from the classic version. I added a splash of balsamic vinegar to the sour cream/soup mixture and I took previous reviewers advice and used 1/2 cup sour cream. Thanks for a delicious change of pace Radiating Mom/Breeze!

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GRANNYLOOHOO

Cooking Level: Professional

Home Town: Bixby, Oklahoma, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Oct. 13, 2006

I thought this was great. I did change it up a little though. I used fresh green beans (pre-cooked), less sour cream, added a small clove of garlic and a layer of cheddar cheese. I also used Ritz dinosaur crackers just for fun and extra toddler appeal! It came out great.

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Dionna

Home Town: Seattle, Washington, USA

Living In: Lancaster, California, USA

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Reviewed: Sep. 23, 2006

One of my favorite recipes from this site! Always a winner and I make this for Thnksgvng. I do reduce the sour cream a bit & use the whole can of cr. of mushroom. Also add a can of corn to this. I LIKE canned Campbell's soups (they are comfort food to me) so I really, really enjoy this recipe. I can understand, though, if you don't like canned soups/sour cream combinations you probably wouldn't like this recipe. (: All to taste, and here's to comfort food!

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opal~/~dragonfly

Cooking Level: Expert

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Reviewed: Sep. 19, 2006

This is way better with frozen green beans. To jazz it up a bit, I sauteed fresh sliced mushrooms in butter with shallot, added 1 tsp. soy sauce and 1/2 tsp. dried tarragon. Used only 1/4 cup sour cream. Yep... changed the recipe quite a bit, and it sure was good!

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~TAYLOR~

Home Town: New Rochelle, New York, USA

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Reviewed: Aug. 26, 2006

Since coming to America two months ago I am trying some of the things that we never had back home. There are so many things that I have never seen, theres so much in your stores. This did not taste fresh. It tasted more like canned which we do have back home. We prefer fresh vegetables and homemade stock.

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Cookingforfun

Cooking Level: Intermediate

Home Town: Bremen, Bremen, Germany

Living In: Lanham, Maryland, USA

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Reviewed: Jul. 29, 2006

We did not care for this. After cutting back on the sour cream and using 99% fat free soup we thought it was a little bland. Everyone should try whatever recipe appeals to them since this is just our personal preference. Thanks for the post.

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Cooking 101

Cooking Level: Expert

Living In: Rockford, Illinois, USA

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Reviewed: Jul. 3, 2006

*****Note: The recipe was supposed to say 1/2 cup of sour cream. I have asked Allrecipes to revise the recipe. Also, I use reduced fat and sodium soup when I make this up; adjust salt to suit your own personal taste. Happy Cooking! RadiatingMom/Breeze

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Butterfly Flutterby

Cooking Level: Expert

Home Town: Kingsport, Tennessee, USA

Living In: Maryville, Tennessee, USA

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Reviewed: Jul. 3, 2006

Cut back on the sour cream and did not need to add any of the salt. The soup alone has plenty of to go around. Other than having to tweak a bit, I thought this was a nice change from the usual GB casserole. Thanks RadiatingMom!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Jun. 13, 2006

I just tried this recipe tonight with my two kids. My husband is out of town and does not like most of the ingredients that this one calls for. So I figured it owuld be a good time to try it. We liked it somewhat. I omitted some of the sourcream it called for and the sourcream still over powered alot of the taste. That is why I gave it 3 stars. Even for my taste which I love sour cream did not care for that much of it. Also it made the bottom of the pan gooey and juicey. wasn't attractive at all. This is the first time I've cooked any of the recipes from this web site. I fixed this dish with some Fried Chicken and mashed potatoes and gravy. The Fried Chicken I am gonna do a review on too because it was awsome!!!!

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ASM6678

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Reviewed: May 28, 2006

quick and easy recipe - perfect for a large group. i would definitely use a little less of the recommended sour cream and soup, though.

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nattttt

Home Town: Chicago, Illinois, USA

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Reviewed: Mar. 30, 2006

I have been using this recipe for years and it's wonderful. At first people think it's weird that you use sour cream instead of milk. It's much more creamy this way and gives it a nice difference. I have never had any complaints on this recipe, even from people that don't like sour cream!

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Heather

Cooking Level: Expert

Home Town: Columbus, Ohio, USA

Living In: Springfield, Ohio, USA

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Reviewed: Mar. 18, 2006

Yummy!

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CAIRA01

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Reviewed: Feb. 28, 2006

I really didn't like this. I looooove sour cream, but I think mixed in with cream of mushroom soup was just not for me. I also thought there weren't enough green beans and/or too much sour cream-soup mixture.

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Maria

Cooking Level: Intermediate

Living In: Boise, Idaho, USA

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Reviewed: Feb. 12, 2006

I make this all the time. Everyone loves it!

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GURTRUG

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Reviewed: Jan. 12, 2006

These recipe is nice because it avoids the onions that many people pick off and it very very good... and so quick to make.

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10000 lakes

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Reviewed: Dec. 26, 2005

It was good. Some things to watch out for are:1)try without adding salt then increase as desired(soup contains 900mg sodium) 2)sour cream was alright,my husband said it was a bit much,try from 1/2 cup and increase as desired 3)1/2 mushroom soup can seemed a bit much,maybe. 4)more topping was desired,one cup didn't see like a whole lot. Overall, good recipe. Remember,you can always add more, once it's mixed you can't take it out.

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sarah

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Classy Green Bean Casserole

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