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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REDBOX

Cooking Level: Beginning

Home Town: Lincoln, Nebraska, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Dec. 16, 2008

Followed exactly as written and it was not very good at all. I have yet to find an amazing green bean casserole recipe.

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Diana

Cooking Level: Beginning

Home Town: Anaheim, California, USA

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Reviewed: Dec. 16, 2008

I just learned this from a friend so I tried it and it was great... break up saltines on top instead of the other topping and it was perfect.

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Christie Lynn

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Reviewed: Dec. 4, 2008

Good as always.

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JStoddard

Cooking Level: Intermediate

Living In: Warner Robins, Georgia, USA

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Reviewed: Dec. 2, 2008

Not only was this WAY too runny, but it was also VERY bland. I did as others suggested and cut down on the milk and substituted sour cream for part of that (used 1/4 cup milk, 1/4 cup sour cream), but even with this substitution, it was STILL too runny. Also, even with the added sour cream flavor, this did not have ANY flavor. I was very unimpressed. For Christmas I think I will try the "Grandma's Green Been Casserole" from this site. I went ahead and gave it two stars instead of one because with a little alteration, it might would have been edible, but as is, most of it was thrown out. What a waste of ingredients.

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LGilbert

Cooking Level: Intermediate

Living In: Grenada, Mississippi, USA

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Reviewed: Dec. 1, 2008

This was a delicious dish after incorporating suggestions of other reviewers. I used fresh frozen green beans which I steamed for 5 min. I skipped the milk and added 1/2 cup sour cream instead. I also added 3/4 tsp garlic powder, 1/2 cup cheddar cheese and 1 med chopped souteed onion. I baked the above mixture as directed and I added French onions on top but did not mix them into the beans (they don't taste good if soggy). Everyone loved the dish and was asking me for the recipe. Needless to say there were no leftovers :)

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yekaterina81

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Reviewed: Dec. 1, 2008

WORKS SO MUCH BETTER WITH FROZEN GREEN BEANS. AND I ADDED DRIED RED & GREEN PEPPERS TO THIS WILL BE FIXED FOR MORE THAN JUST HOLIDAY TIME.

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LYNN

Cooking Level: Intermediate

Home Town: Port Jefferson, New York, USA

Living In: Marion, Illinois, USA

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Reviewed: Dec. 1, 2008

This was delicious!!! Made it exactly as directed and it was sooo tasty and creamy! Will be making this in the future!

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greeneyedleo1978

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Reviewed: Nov. 30, 2008

there are better recipes out there that are a little more complex but it is well worth it. I wasn't too impressed with this recipe. Crushed corn flacks taste a lot better than the onins on top too.

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Samantha

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Reviewed: Nov. 30, 2008

YUMMY! We used Trader Joe's frozen haricots verts and did NOT thaw before cooking. Perfect!

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smatiszik

Cooking Level: Intermediate

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Reviewed: Nov. 30, 2008

I agree that this needed some flavoring. Recognizing that, I added some freshly ground pepper, salt and a little garlic powder and mixed it in. I also substituted frozen green beans (thawed) for the canned. I just cooked it at 350 degrees until it was bubbly (about 45-50 minutes), then I took it out and added the French fried onions and put it back in to brown.

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Nandabear

Cooking Level: Intermediate

Home Town: Recife, Pernambuco, Brazil

Living In: Round Rock, Texas, USA

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Reviewed: Nov. 30, 2008

So bland! And I even used the garlic and herb cream of mushroom soup. I don't think I will ever make green bean casserole again.

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C.Langham

Cooking Level: Intermediate

Home Town: Fulton, Kentucky, USA

Living In: Chattanooga, Tennessee, USA

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Reviewed: Nov. 29, 2008

I used frozen green beans and cooked them first to make them tender then mixed everything together. It turned out better than I thought it would.

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stacy32670

Cooking Level: Expert

Home Town: Willis, Texas, USA

Living In: Sparks, Nevada, USA

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Reviewed: Nov. 28, 2008

I sauteed in halif a onion and a handful of mushrooms, and topped it with more onions cut in rings, and next time I would double both. It was pretty runny, so the sour cream replacement might be a good idea, but I really liked the sauce( we had forgotten to make gravy this year but we all preferred this sauce MUCH more than gravy) Instead of french onions, I crushed about 3/4 cup of crackers with a little butter on the top, and that was fabulous. I liked this recipe much more than I thought it would ( never had green bean casserole before) and I can't wait to play around with different versions. Like next time I might use all milk and sour cream instead of the canned soup and a 1/2 lb mushrooms instead...sounds good. Or red bell peppers...Oh, I used a 16 oz bag frozen green beans which I microwaved for 4 min beforehad...my family thoughht they were still crunchy but I thought they were perfect. If microwaving though, make sure to drain out any water.

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foodlover

Cooking Level: Beginning

Living In: Houston, Texas, USA

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Reviewed: Nov. 28, 2008

Good, classic holiday casserole recipe. I did as other reviewers mentioned and used 1/2 cup sour cream and 1/4 milk instead of all milk and it turned out yummy! Also threw in a dash of soy sauce for a little extra flavor.

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