Reviewed: Jun. 15, 2007

My family loved this casserole. The sliced almonds add a nice crunch. The first time I made it, it was a little salty for my taste. The second time, I cut back on salt. Yummy....

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NMC

Cooking Level: Intermediate

Home Town: North Pole, Alaska, USA

Living In: Chugiak, Alaska, USA

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Reviewed: Mar. 24, 2007

I cooked this for Christmas Eve dinner and it turned out great! The whole family loved it!

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thecrafts

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Reviewed: Mar. 6, 2007

This is a fantastic dish! I loved the crunchiness of the almonds in the dish. I added extra pepper for a little kick. My husband who hates almonds liked this dish. I will be making this again!

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RICHTERCORY

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Reviewed: Jan. 29, 2007

Sorry, this is not for me. I followed the recipe exactly and was quite disappointed. Since the recipe had many good reviews I decided to give it a whirl for a potluck we were attending. Everybody there had the same re-action, not bad, but.... we don't think we would make it again. I agree.

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canuckchef

Cooking Level: Expert

Living In: Fredericton, New Brunswick, Canada

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Reviewed: Jan. 20, 2007

You know its good when people ask you for the recipe!

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Marci

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Reviewed: Dec. 27, 2006

The portobello mushrooms came in a 14 oz package containing 3 large mushrooms. I used one of them...the rest of them would have been TOO much mushroom. Good recipe....but didn't "wow" me. Probably won't make it again but it was nice for Thanksgiving meal==something a little different.

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JulieD

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Reviewed: Dec. 24, 2006

My family loved this for Thanksgiving and I'm making it for Christmas with hubby's family. I used frozen green beans that I cooked on the stovetop before and mixed the cheese in with the soup. There weren't many leftovers! YUM!

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Meg

Cooking Level: Intermediate

Home Town: Suffolk, Virginia, USA

Living In: Portsmouth, Virginia, USA

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Reviewed: Dec. 23, 2006

Made this today for our family Christmas and everyone loved it. An excellent change and improvement on the standard green bean casserole. So much flavor!

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sunsetfriday

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Reviewed: Dec. 20, 2006

I made this casserole for Thanksgiving dinner. I used fresh green beans and omitted the cheese. Everyone loved it!

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JMCOATES

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Reviewed: Dec. 10, 2006

I used fresh green beans instead of canned, which makes a huge difference. I topped the casserole with cheddar flavored fried onions to get the best of both worlds. I think was a little much. Next time I would just use the plain onions.

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Jenn

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Dec. 4, 2006

I took the advise of others and cut the amount of mushrooms; One pound is really too much. I also made with regular cream of mushroom soup and one less clove of garlic. Everyone ate it up.

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faybie77

Cooking Level: Intermediate

Home Town: Boca Raton, Florida, USA

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Reviewed: Nov. 27, 2006

I tried this out for Thanksgiving since I was very burnt out on regular green bean casserole. This turned out really well. I left out the almonds (not a fan) and used regular cream of mushroom soup instead of the soup with roasted garlic. That was a mistake on my part, though and I'll use the correct soup next time.

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PAULINDFW

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Reviewed: Nov. 26, 2006

my wife loved it(the almonds), for me just ok. alot of work.tasted better like most cassiroles after a couple of days in the fridge. still hanging around 4 days after cooked.

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michael

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

Living In: Culpeper, Virginia, USA

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Reviewed: Nov. 25, 2006

I would give this a 3, but I didn't follow it exactly. I made my own cream of mushroom soup, which normally helps a recipe, and I used romano instead of cheddar b/c I was out. It was OK, it just wasn't exciting at all...kind of bland, yet the soup tsted great on its own.

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MMW

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Tampa, Florida, USA

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Reviewed: Nov. 25, 2006

I usually never rate a recipe that I've altered, but since I'm giving it 5 stars, I will. It drives me crazy when someone will give a recipe a low rating and then go on to say they changed the recipe umpteen different ways--sheesh! Anyway, the only changes I made to this one was to use steamed fresh green beans, lightly toasted pecans instead of almonds and skip the last step (baking and cheese). It came out really "gourmet-y" and was very pretty because the beans were so bright. I also didn't use the garlic cream of mushroom soup because they were sold out so I just doubled up on the fresh garlic. This is a great recipe I will use again soon!

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Nikki Zern

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Reviewed: Nov. 25, 2006

I used frozen Campbell's Select 'Cream of Portobello' soup with a touch of heavy cream. Tasted great, the Green bean casserole lovers in my family loved the recipe.

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mamimundo

Cooking Level: Intermediate

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Reviewed: Nov. 25, 2006

This was much better than the traditional casserole that I usually make. This one is a keeper! Thanks!

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MSAMOSMOSES

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Reviewed: Nov. 24, 2006

Got lots of compliments on this at tonight's Thanksgiving dinner. It was easy to prepare, although start in a large stock pot so that you don't waste extra dishes in the long run. I did without the olive oil as there was plenty of bacon grease left to work with. My mushroom soup also didn't have garlic in it, but no one was the wiser. :) I have been requested to make this again for future events, so you should try it too!

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Paula Wong

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Reviewed: Nov. 24, 2006

I was really disappointed with this recipe, it was just ok. I didn't think it was that much better than the "original" green bean recipe.

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bun

Cooking Level: Expert

Living In: Fresno, California, USA

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Reviewed: Nov. 24, 2006

I felt it had just a little to much Garlic with the Mushroom Soup with Garlic, so the next time I make it I will just use 2 cloves of Garlic. But I will make it again!

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CAPRICE1409

Cooking Level: Expert

Home Town: Hazel Park, Michigan, USA

Living In: Hot Springs Village, Arkansas, USA

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Green Bean and Portobello Mushroom Casserole

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