Reviewed: Dec. 30, 2011

Simple, delicious, and just like the one my mother in law makes. Easy addition to a Holiday Meal.

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Reviewer:

LIZZY9VOLT

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Cooking Level: Intermediate

Home Town: Ogden, Utah, USA

Living In: Austin, Texas, USA

Reviewed: Dec. 25, 2011

The saltiness of the canned green beans added a "sour" element to the dish I did not care for. After adding much garlic powder, cheddar cheese and a ton of onions, it was still... off somehow. I will use the recipe from the French's container next year, or use my grandmother's recipe.

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Reviewer:

prettysoldier

Cooking Level: Beginning

Home Town: Prescott, Arizona, USA

Living In: Fort Belvoir, Virginia, USA

Reviewed: Dec. 4, 2011

Very good! I've always used this basic recipe which is really good. This time I tweaked some using reviewers tips. I used less milk and added sour cream. That made it soooo creamy. Also used roasted garlic and mushroom soup instead of plain mushroom. The best!

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Reviewer:

SHAWNNA

Cooking Level: Expert

Home Town: Waco, Texas, USA

Living In: Lubbock, Texas, USA

Reviewed: Dec. 2, 2011

Cut milk down to 1/2 cup, use 16 oz frozen green beans, and cream of celery soup-yummo!

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Reviewer:

GessicaAbsi

Cooking Level: Expert

Home Town: Rochester, Indiana, USA

Living In: Indianapolis, Indiana, USA

Reviewed: Nov. 26, 2011

This is the old classic, particularly at Thanksgiving, which has probably made its way to most American tables, including ours, at one time or another. I use a 16-oz. pkg. of French-style green beans, cooked, just 1/2 cup of milk and a teaspoon of soy sauce. Five stars for its sentimental value alone.

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Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Nov. 26, 2011

used 2/3 cup of milk and put 1 Tbs of worchestershire sauce in the mixture and after cooking it for 20 minutes grated cheddar cheese and topped the casserole and then added additional onions and then baked for 10 more minutes. Got many rave reviews. Very happy with this recipe.

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Reviewer:

LFERONTI

Cooking Level: Intermediate

Reviewed: Nov. 26, 2011

n00m n00m n00m!!!

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Reviewer:

jessicavermilye

Cooking Level: Intermediate

Home Town: Folsom, California, USA

Living In: Tucson, Arizona, USA

Reviewed: Nov. 25, 2011

I made this for Thanksgiving, and I was really pleased that the recipe was so easy after a whole evening of cooking. However, it was not a big hit at the family feast. Prior to eating, the dish needed to be reheated after traveling, and I think my host left it in the oven too long. I thought it tasted fine, but there was quite a bit left after dinner. I think it was more a matter of preference than the recipe not being tasty. I did read a few reviews and decided to substitute 1/2 cup of sour cream instead of milk, and I used one 16 oz bag of frozen french-style green beans. I will most likely give this recipe another try and just make sure to serve the dish right away.

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Reviewer:

Mollie

Cooking Level: Intermediate

Home Town: Stoughton, Massachusetts, USA

Reviewed: Nov. 21, 2011

Green Bean Casserole is a tradition for my thanksgiving. One year I decided to change it up a little and use cream of chicken soup instead of cream of mushroom. Very good change.

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