Reviewed: Mar. 9, 2009

Simple, easy and a treat for even the 7 yr old! Thanks so much!

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Verna

Cooking Level: Intermediate

Living In: Wichita, Kansas, USA

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Reviewed: Feb. 28, 2009

too much milk

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PUIFAIS

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Reviewed: Jan. 26, 2009

Not just for the holidays!!!

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Jan. 24, 2009

This was absolutely great. The only change I made was to use cream of mushroom with roasted garlic. It added a great flavor. Super simple and everyone loved it.

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mrs muraino

Cooking Level: Intermediate

Home Town: Ringling, Oklahoma, USA

Living In: Fox, Oklahoma, USA

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Reviewed: Jan. 19, 2009

This tasted yummy but was bit watery. Maybe less milk next time.

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swimminash

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 18, 2009

Came out too soupy, but people liked it anyway. Will make with no added milk next time.

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Erin

Cooking Level: Intermediate

Home Town: Santa Rosa, California, USA

Living In: Sunnyvale, California, USA

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Reviewed: Jan. 7, 2009

This has been a holiday tradition in my family all my life. We never add any milk whatsoever. The beans retain enough liquid even after draining that there is no need for it. Mmm, mmm, good!

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granola girl

Cooking Level: Intermediate

Home Town: Dayton, Ohio, USA

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Reviewed: Dec. 29, 2008

The green beans tasted good, but there was way too much liquid for me.

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startercook

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Reviewed: Dec. 29, 2008

Very good recipe. It was my first green bean casserole, and when I put it at the table, husband and stepdaughter asked "what is that?" I had thought it is a traditional american holiday dish.. :) I did use a bit of sour cream instead of all milk and it turned out just perfect!

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Sanni

Cooking Level: Beginning

Home Town: Vantaa, Uusimaa, Finland

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Reviewed: Dec. 28, 2008

I used mostly sour cream and just a few splashes of milk to get the mixure flowing. I used frozen beans and they were more firm than the dish I remember from my youth. If you want the softer, thinner beans, go for the canned variety (French?).

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Tango Montana

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Reviewed: Dec. 28, 2008

Used frozen beans and cooked according to package. Used a bag of fried onions with the same effect. Very delish!

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mag

Cooking Level: Intermediate

Living In: New Westminster, British Columbia, Canada

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Reviewed: Dec. 26, 2008

This was a good basic recipe. I added some crumbled bacon for a little added flavor. My daughter ate 3 servings.

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AZnative

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Reviewed: Dec. 25, 2008

Im not really a green bean casserole fan. Made this more to please my husband, and we both loved it. Only difference we did was we used 1/2 cup of milk based on previous reviews.

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Anna

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Henderson, Nevada, USA

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Reviewed: Dec. 19, 2008

I love this, but I didn't care for the soupy consistancy. Now, I double the green beans. Great standard dish for the holidays.

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mickdee

Cooking Level: Intermediate

Living In: West Bloomfield, Michigan, USA

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Reviewed: Dec. 18, 2008

Great and tasty recipe. I reduced the milk to a 1/4 c and added 1/2 c of sour cream for thickness and taste. I also added some sauteed onions and shredded cheddar cheese to the mix. It was the BEST green bean casserole I have ever tasted. This one's a keeper and is requested for Christmas dinner.

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SANTIH9

Cooking Level: Expert

Home Town: Susanville, California, USA

Living In: Boise, Idaho, USA

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Reviewed: Dec. 18, 2008

Very good! After reading a few of the reviews I made a couple of changes. I used 2 cans of french cut green beans, omited the salt & the milk. I replaced the milk with 1/2 cup of sour cream. I also added about a 1/3 cup of grated sharp cheddar cheese. Very good, and not soupy. I found it really didn't need any added salt to suit my tastebuds either.

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Danny

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Reviewed: Dec. 18, 2008

I used less milk and it was very good.

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Mark

Cooking Level: Intermediate

Home Town: Ligonier, Pennsylvania, USA

Living In: Concord, North Carolina, USA

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Reviewed: Dec. 17, 2008

I have never had Green Bean Casserole before but I always hear about it around the holidays so I decided to try it out. I thought I would test it out first before making it for Christmas Dinner next week. I am so glad I did!!! My brother-in-law ate with us and he has always told me Green Bean Casserole is great. He said this one was so so. My husband, sister-in-law, and myself didn't care for it at all. This recipe was very runny and that is after I reduced the milk to 1/2 cup and added about 1/4 cup grated gruyere. I will not make this again but if someone is reading this and you are still planing on making it, follow the advice from others and substitute the milk for 1/2 cup sour cream and add 1 cup grated cheese. That is the only way I could see this recipe being ok.

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jojo5696

Cooking Level: Intermediate

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Reviewed: Dec. 16, 2008

Always a good idea to read the reviews before trying a new recipe. I made the following changes and ROCKED thanksgiving with this: I cut the entire recipe in half, so double these amounts if making the full size (6 servings). Reduce milk to 1/4 cup - I used canned condensed milk, creamier. Add 1 cup shredded cheddar cheese - 3/4 to mix in, 1/4 on top with remaining onions. Use condensed cream of mushroom and roasted garlic soup. NO salt. Freaking delightful. Great reheated, too, which surprised me.

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