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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Reviewed: Dec. 14, 2005

I thought this was a OK dish. It seemed like it had too much sour cream for the amount of green beans.

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Kelly011465

Cooking Level: Expert

Home Town: Syracuse, New York, USA

Living In: The Woodlands, Texas, USA

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Reviewed: Dec. 10, 2005

I just realized I used the entire can of mushroom soup! It turned out fine, regardless. I made this for TG and I had 2 comments. One loved it and the other wanted the FF onions back. Personally, I thought the sour cream was a little over-powering. In the future, I'll most likely stick to the old green bean casserole since I don't make it that often.

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DONNATHOME

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Reviewed: Dec. 10, 2005

First let me start with I am just learning to cook and there are times even the dog won't eat my dinner! I made this for a church function so the "pressure" was on. I followed the recipe exactly and it came out great! It was a huge hit and several women ask me what the secret ingredient was...so I give it 5 stars. Easy and tastes great!

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Mary

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Reviewed: Dec. 9, 2005

This is a great change from the traditional Green Bean Casserole. I used a whole can of mushroom soup and 1/2 cup of sour cream instead. And I also added some chopped pecans to the topping. I fixed this for Thanksgiving and loved it.

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LLJOST

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Christiansted, Saint Croix, U. S. Virgin Islands

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Reviewed: Dec. 6, 2005

I've made this multiple times now - even when it isn't a holiday! Everyone loves it and always compliments me for it. They like the different taste you get using the buttery round crackers versus the onion, and I rarely get to take home leftovers for later! Great recipe!

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SHELCHAN

Cooking Level: Intermediate

Home Town: Jonesboro, Georgia, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Dec. 3, 2005

This is one of the best green been casserole I have ever had.

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meladie

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Reviewed: Nov. 30, 2005

was excited to try this 'classy' recipe for thanksgiving meal. It was anything but. Not a total disaster but nothing special, made as published. Doubt I would ever make it again.

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Alan Hollister

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 29, 2005

This is a delicious change from the original green bean casserole recipe. So much better! This will be a tradition for my family at Thanksgiving as well as all year long! The sour cream is what makes it really tasty. Thanks, RadiatingMom...loved it!

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Laurie

Cooking Level: Expert

Home Town: Batavia, New York, USA

Living In: Rockledge, Florida, USA

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Reviewed: Nov. 28, 2005

Absolutely delicious! Doubled the recipe and added cheddar cheese on top. This was a winner. As to the sour cream, this is what makes the recipe. Those that don't care for sour cream will not like this recipe. Those that do, will love it. A nice change from the ordinary.

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78214

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Reviewed: Nov. 27, 2005

I too was looking for an alternative green bean recipe/casserole that you make ahead of time, so I tried this recipe. Although a couple of my family said they liked it, I personally found the recipe too sharp with sour cream and not to my liking. I would not make this again.

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Lisa S.

Cooking Level: Intermediate

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Reviewed: Nov. 25, 2005

I normally like the traditional green bean casserole, with fried onion rings but I wanted to try something different. My family did not like this one at all, it was too salty ( and I like salt), you couldn't taste the green beans because the sour cream was overpowering.

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lmarryat

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Reviewed: Nov. 24, 2005

A hit at our Thanksgiving meal today. Thank you.

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NewBirthday

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Reviewed: Nov. 24, 2005

My family and I just ate Thanksgiving and we had this casserole. All I have to say is it is marvelous, my whole family was wondering where I got the recipe! It was so good! This was the hit of our meal! Thanks Radiating Mom!

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skeetskeet1

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Reviewed: Nov. 24, 2005

We didn't care for this.

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spencersmom

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Reviewed: Nov. 24, 2005

This was a hit last night with all of us! Doubled the recipe and used reduced fat ingredients. The creaminess of this dish complimented the somewhat dry turkey. I had to pass out the recipe to guests. This is an updated, creamier green bean casserole to what has been our tired, routine recipe for years. I recommend this recipe as a new twist on an old favorite.

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DeltaDawn

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Reviewed: Nov. 24, 2005

This recipe was not at all what I expected. It had too much sour cream and the flavor of the green beans was overpowered. also, the crackers were soggy in someplaces and crunchy in others. I'm going to keep looking for a green bean casserole recipe. Unless you love sour cream, this one is not thebest.

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FKSECKEL

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Reviewed: Nov. 18, 2005

As far as green bean casseroles go, this is the best I have ever tasted. I doubled this recipe and used a 13 x 9 for 45 minutes. This was delicious!!!!!

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WeBeatCityHall

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Reviewed: Nov. 17, 2005

Mine turned out a bit salty (and I like salt). I think if I make this again, I will either leave out the salt completely or reduce it.

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EGerman

Cooking Level: Beginning

Home Town: Hutchinson, Kansas, USA

Living In: Glen Ellyn, Illinois, USA

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Reviewed: Nov. 16, 2005

Even better than the traditional version. I forgot to buy crackers but had some french fried onions, so I added about a cup of those to the bean/soup/sour cream mixture, then added a layer on top of the casserole during the last 5 minutes of baking. I also used light cream of mushroom soup and light sour cream--we couldn't tell the difference.

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McFarmer

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Classy Green Bean Casserole

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