Reviewed: Nov. 17, 2011

This is my go to recipe every year! It's so yummy with the ritz cracker crust. I do add some of the french fried onions to the cracker mixture as well and it's perfect.

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janell

Reviewed: Jun. 11, 2011

This is really good with fresh blanched grean beans, instead of canned. Veronica Carlton Anthem Az

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Veronica Carlton

Reviewed: May 30, 2011

Excellent recipe that I have repeated several times. I use light sour cream, and either fresh or frozen green beans. I bake some cheddar on top. Turns out great every time!

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Mar

Reviewed: May 26, 2011

Little too much pepper, but other than that very good!

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Heather

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Harrah, Oklahoma, USA

Reviewed: May 15, 2011

This is a pretty traditional dish. There isn't much fuss and it tastes good. I love that you can prepare it the night before, stick it in the fridge and then just add the topping right before you cook it. Fairly inexpensive for a side dish, very easy and it's an old school classic. I only used about half the sour cream, just to give it a flavor boost. Other than that I followed the recipe exactly.

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Reviewed: May 1, 2011

I did not care for this recipe.

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whazzup

Reviewed: Mar. 20, 2011

I never got any of these, so I can't testify personally. The reason I never got any was because the teenager table devoured them before they got around to me. I served for Thanksgiving dinner, and got comments like, "Delish!", "Yummy!", you get the idea. Next year, I'll start them at the adult table, and make a lot more. Thanks for posting a vegetable recipe teenagers will actually eat!

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LaurelL

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Cooking Level: Intermediate

Living In: Los Gatos, California, USA

Reviewed: Dec. 25, 2010

I made this to go with our Christmas ham on the spur of the moment tonight. I used the french fried onions instead of crackers & butter. I also didn't have sour cream, but I did have some french onion dip and it turned out really, really good...in spite of the fact I forgot the salt and pepper. Definitely will make this again!

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ShannonWO

Reviewed: Dec. 25, 2010

needs less sour Cream , add water chestnuts,

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Brandon

Cooking Level: Expert

Home Town: Cardiff By The Sea, California, USA

Living In: San Marcos, California, USA

Reviewed: Dec. 25, 2010

My family took one taste and left it on their plate. Tasted like sour cream. Try 1/2 the sour cream and all of the mushroom soup and nix on the crackers/butter.

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