Reviewed: Nov. 14, 2006

great classic recipe. The only thing I change is I add 4 oz cream cheese per can of soup. Makes the casserole very creamy!

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Kim

Cooking Level: Intermediate

Living In: Westfield, Indiana, USA

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Reviewed: Nov. 12, 2006

A staple in our house, I always us Cream of Celery instead of mushroom.

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Summer Anne

Cooking Level: Intermediate

Home Town: Orlando, Florida, USA

Living In: Niceville, Florida, USA

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Reviewed: Nov. 7, 2006

I am a "from scratch" cook pretty much all the way. But Green Bean casserole is a Thanksgiving tradition and there are never any leftovers. I prefer french cut green beans even though they are not original. Instead of salt I add a dash of soy sauce. This is a once a year dish!

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mom the cook

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Roseville, Minnesota, USA

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Reviewed: Nov. 7, 2006

A very tired recipe. Soggy and not at all appealing. If there were a way to use something other than the mushroom soup, I think it would be ok.

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Isabow

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Reviewed: Nov. 3, 2006

Mix the cream of mushroom with the milk, then add pinch of salt, pinch of pepper, 3/4 tsp garlic powder, and 1/2 tsp of onion powder... add green beans and french's fried onions according to recipe... bake 30 mins then add onions on top and 10 more mins. Eliminates wateriness and lack of flavor. I made it this way and didn't have leftovers!!! Almost upsetting until I remembered that meant my guests loved it.

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ashleyc

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Reviewed: Oct. 30, 2006

Classic easy to make recipe.

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gidgit1880

Cooking Level: Intermediate

Home Town: Baker, Florida, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Oct. 20, 2006

Super easy and very tasty recipe. I don't change a thing!

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Miss Chelsea

Cooking Level: Intermediate

Living In: Virginia Beach, Virginia, USA

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Reviewed: Jul. 29, 2006

Quick, easy, and good. What else could you ask for?

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Scott D

Cooking Level: Intermediate

Living In: Chillicothe, Ohio, USA

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Reviewed: Jul. 20, 2006

I don't eat green bean casserole but everyone i made it for said it was just delicious.

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Tiffany

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Reviewed: May 9, 2006

Before I found this site, this is the only way I would eat green beans. I personally prefer frozen green beans versus canned.

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LESLEYfromWI

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Reviewed: May 9, 2006

I didn't try this for years. It never sounded appealing to me. I finally made it as a request by a guest. Yep, it tasted as aweful as I thought it would. It's like eating soggy beans with elmers glue.

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Jessica53214

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: West Milwaukee, Wisconsin, USA

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Reviewed: May 6, 2006

This was so easy and tasted great. I agree fresh green beans are the only way to go.

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brr in Idaho

Cooking Level: Intermediate

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Reviewed: Apr. 17, 2006

I will give this recipe four stars. It was not "bad," but it wasnt very flavorful in my opinion. I will try another recipe next time.

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SMALLIE81

Cooking Level: Intermediate

Living In: Crofton, Maryland, USA

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Reviewed: Apr. 11, 2006

This is one of my favorite side dishes. I also add chopped water chestnuts and it is fantastic.

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Jasmine

Cooking Level: Intermediate

Home Town: Waynesboro, Mississippi, USA

Living In: Columbia, South Carolina, USA

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Reviewed: Apr. 9, 2006

Yummy! A very good side dish.

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Jody

Cooking Level: Intermediate

Living In: Clinton, Indiana, USA

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Reviewed: Mar. 12, 2006

Great traditional recipe! I tried using cream of potato soup instead of cream of mushroom (my kids don't like it) and it turned out really good! Thanks for sharing your recipe!

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CIMHBU

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Reviewed: Feb. 23, 2006

I made this for my family. it was okay but I think that the fried onions should be added more towards the end instead of mixing all together.

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Reviewed: Feb. 23, 2006

Excellent. Just a note: if you used frozen green beans, heat them up in the microwave first! Also, buy the larger can of fried onions - they are great on the top.

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Sock Frog

Cooking Level: Beginning

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Reviewed: Jan. 21, 2006

Just what I was looking for...that is, after Del Monte decided to stop printing this basic recipe on their cans. Honestly, I wondered when they would:) Anyway this recipe may not be the EXACT measurements, but tasted EXACTLY as it always has when I followed the can for all those years. Call me a creaure-of-habit!

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