Reviewed: Jan. 17, 2012

Yummy I love this Casserole, it never lasts long in our house. Much better than canned mushroom soup recipe.

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Reviewed: Jan. 7, 2012

The best version of GBC that I have ever made. Everyone loved it. It wasnt too sweet like some comments. Everything blended together just perfect. I would not change anything about this, especially the stuffing. Thanks for sharing.

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Shad

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Cooking Level: Intermediate

Living In: Atkinson, Nebraska, USA

Reviewed: Dec. 29, 2011

I made this exactly as the recipe stated. It was a big hit.

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deborahg

Reviewed: Dec. 26, 2011

I really love this recipe after a few changes. I used 30 ounces of frozen green beans, not thawed. I doubled the sauce recipe except for the onions and sugar. I also doubled the stuffing. It fills out the 9x13 perfectly!

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HEALTHYMAMA

Cooking Level: Intermediate

Reviewed: Dec. 18, 2011

Will try with out sugar and use rice flour instead.

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Gusek

Reviewed: Nov. 30, 2011

I made this for Thanksgiving instead of the usual "back of the can" green bean casserole. My husband honestly didn't know the difference. There may not be a place in my pantry for cream of mushroom soup any longer. Here are my changes: I used chopped onions and mushrooms as well. Omitted the sugar, used canned beans (cause thats what we like), used velveeta instead of cheddar, and used the crunchy onions instead of stuffing. I love the way it turned out!

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bakeaholic

Cooking Level: Expert

Home Town: Tulsa, Oklahoma, USA

Living In: Conway, Arkansas, USA

Reviewed: Nov. 25, 2011

Wow, This was really yummy!

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LeopardDoll

Reviewed: Nov. 17, 2011

We were blown away by how awesome this dish is. I substituted french fried onions for the stuffing since we love those. This recipe is so delish that we never have next day leftovers (and that's just two people). So much better than the campbell's soup recipe!!!!!!

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