Reviewed: Nov. 24, 2006

A nice change from the usual. I used canned green beans, and used only 1'2 the baby bellos..was perfect and the almonds gave a nice crunch. I made it the night before, set it out for an hour then baked as usual. I also used regular cream of mushroom, not wanting the strong garlic flavor. Would make again!

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JLS8765

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Reviewed: Nov. 24, 2006

I mixed in the cheese like the other reviewer and topped at the end of cooking with both almonds and canned fried onions. I used sliced almonds, not slivered. Also only had pancetta and used it instead of bacon. Great. Made this for Thanksgiving -- where I don't really think garlic should be with all of those other milder flavors, so I omitted all of the garlic. Kids had friends over later and ate this first.

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Nette

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Reviewed: Nov. 23, 2006

Fabulous flavor! Brings life to an old classic! Loved the almonds

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jennifery

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

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Reviewed: Nov. 22, 2006

I made this for Thanksgiving diner and it was a HIT! I promised to make it again for Christmas! Everyone loved it! The slivered almonds and the bacon gave this a nice crunch along with the french fried onions!

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Tracy :D

Cooking Level: Intermediate

Home Town: Wayne, Michigan, USA

Living In: Hohenwald, Tennessee, USA

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Reviewed: Nov. 15, 2006

Try making your own cream sauce with finely chopped mushrooms added to avoid the MSG in the canned soup. I have done it this way and it tastes just as good!

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trishthedish725

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: El Cajon, California, USA

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Reviewed: Nov. 15, 2006

The "Seasoned Salt with no MSG" that is called for sounds great, but every canned Cream of Mushroom soup I've seen has MSG/flavor enhancer in its ingredients so it's still there ... that's the only reason I didn't give 5 stars. Anyone know something to substitute for the canned soup that doesn't have MSG?

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BRENDA-P

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Reviewed: Nov. 13, 2006

This is an awesome substitute to the classic green bean casserole. My family absolutely loved it and asked me to make it every year!!

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DIRAMOS

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Reviewed: Apr. 13, 2006

I have been looking for a variation of the usual cream of mushroom/green bean casserole dish for the Passover holiday, and after reading the reviews on this recipe I tried it. It was an incredible hit. My family loved it and couldn't stop raving about it. You can make it the night before and just add the cheese the next day after warming. The only change I made to the recipe was to use turkey bacon in lieu of real bacon for kosher reasons. I will definitely make this one again.

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Lisa S.

Cooking Level: Intermediate

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Reviewed: Dec. 26, 2005

Too much garlic for me. I am going to try this again with cream of mushroom soup instead of roasted garlic and maybe only 1 clove of garlic. I think with these changes it will be 5 star since we arn't garlic fans!

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Doejo

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Reviewed: Dec. 21, 2005

I love this casserole. It was delicious. Creamy and full of flavor.

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Vahna Kuska

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Nov. 30, 2005

The second time I made this I could not get baby portobello mushrooms, so I used the big adult ones in their place. I took off the stem and cut the cap into half inch dice - thought it was even better. Due to time restrictions, I made the dish and after putting in the casserole dish I out in the refrigerator over night. The next day I left it in the oven an extra five minutes before adding the cheese. Came out great - gave away copies of the recipe.

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Tom W

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Reviewed: Nov. 30, 2005

Excellent recipe!!! What a great change from the same old(but still great)green bean casserole. I hestitated trying a new and different-sounding recipe (especially with company for Thanksgiving dinner!) But I'm glad I did, it was a great success with everyone. I did as suggested by another reviewer and substituted the canned french-fried onions in place of the cheese. I'd definitely recommend trying this yummy recipe!!!

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MBALL

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Reviewed: Nov. 28, 2005

YUM - it goes really well with the traditional Thanksgiving meal. I made the recipe for Thanksgiving and it disappeared so fast that I had to make a second double batch so we could have more leftovers! Everyone liked the crunchy texture that the almonds gave. I substituted frozen cut green beans and used regular cream of mushroom soup adding a little extra chopped garlic. The second time I didn't have baby portabello mushrooms so I used button mushrooms; it wasn't as good with the button mushrooms. Next time I'll try french cut green beans (probably frozen) and definitely use baby portabellos/crimini mushrooms.

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Jenros1

Cooking Level: Intermediate

Living In: Superior, Wisconsin, USA

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Reviewed: Nov. 28, 2005

All the ingredients sounded SO yummy, and I LOVE green bean casserole, so I'm not sure what I did wrong with this. I made it for Thanksgiving dinner and everyone politely ate it, but it didn't go over too well as a whole. I had to leave out the almonds (everyone vetoed them), so maybe that makes a difference? I hate being negative, but I was just really disappointed with this one :(. I loved the mushrooms and onions in it though, so I think I may try it again using regular Cream of Mushroom soup instead.

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Bella

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Reviewed: Nov. 25, 2005

The first thing you should know is that my husband absolutely loathes the traditional Green Bean Casserole. We NEVER, EVER have it on any holiday. This was an experiment for us. I used only 6 ounces of baby bellas in this recipe and used the plain fat-free cream of mushroom soup, and pressed in one or two cloves of fresh garlic. I also used frozen beans (a one-pound sack, and I cooked them before adding them) instead of the canned. What we ended up with was a crunchy, flavorful, colorful, interesting and delicious dish WHICH, by the way, my husband had SECONDS of! The leftovers were even tastier the next day.

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Jana Sue

Cooking Level: Expert

Home Town: Boone, Iowa, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Nov. 24, 2005

Too much garlic flavor - too many mushrooms - the almonds did nothing for this. I'm sorry to be so critical, but I just didn't like it, nor did anyone else.

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DSLAUGH

Cooking Level: Expert

Home Town: South Bend, Indiana, USA

Living In: Mishawaka, Indiana, USA

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Reviewed: Nov. 21, 2005

This is the best green bean casserole recipe I've ever prepared. it is now our family favorite, and the guys just won't let me get out of making it for thanksgiving every year!...we love it

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Laura

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Reviewed: Oct. 11, 2005

I'd give it 3 1/2 stars if I could. It wasn't that I didn't like this dish - I did. I guess it just wasn't suited to my taste. I love all of the ingredients that was in it, so I thought I'd love the dish as well. I liked it ok, but not enough to make it again. (Well, it's highly doubtful.) I prepared it exactly according to the directions with one exception - I couldn't find baby portobello mushrooms in my grocery store, so I used regular portobellos and just chopped them up smaller. My boyfriend also said it was "Ok", but that he preferred the traditional green bean casserole. I think I agree. But, I wanted to try something different, and this definately was!

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GLITTER282000

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Reviewed: Mar. 28, 2005

Despite switching out the cheddar for deep fried onions, I give this recipe a perfect rating! The taste, the presentation, the ease and make-ahead ability deserve nothing less! I've been ill and it was the first dish I've made in months for the big Easter dinner (45+ people) and it was more than a hit! I loved the mushroom sauce so much before adding the green beans I turned around and made it a second time as chunky soup! The family devoured it! I've since made it again with whole & powdered garlic, regular mushroom soup and plain mushrooms... again a hit with everyone, even added left over rice for a twist the next day! Thanx a million for sharing!

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