Reviewed: May 23, 2009

This turned out much better than I expected. The only thing I recommend is to stick with the 2 lbs of green beans (if possible), otherwise there's just too much sauce and it ends up overpowering the dish.

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Reviewed: Dec. 21, 2007

A very good recipe, a nice side to any dish.

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Maggie

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jun. 11, 2007

Great taste. I made it as a condiment for pasta and it worked out great. I also added carrots, because I didn't have enough beans.

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KARA72

Cooking Level: Expert

Home Town: Dro, Trentino-Alto Adige, Italy

Living In: Calgary, Alberta, Canada

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Reviewed: Nov. 7, 2005

I made this last year for Thanksgiving, and it got rave reviews. I used fresh green beans, instead of frozen, and thinly sliced Vidalia onions instead of pearl onions. Everyone loved it, and I will definatley make this again.

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DCcitybelle

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Reviewed: Mar. 25, 2005

NO ONE ATE IT

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KIK

Cooking Level: Intermediate

Home Town: Wilmette, Illinois, USA

Living In: Mundelein, Illinois, USA

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Reviewed: Feb. 16, 2005

The end result was very tasty but the method was way over complicated! I softened a finely diced onion (couldn't find pearl onions) in a pan whilst the milk mixture was heating in the microwave. I added the butter & flour to the onions, added the milk and cooked till just starting to thicken. I then added some frozen green beans and simmered for 10 mins until the beans were cooked and sauce thick. Didn't use 1/4 cup of mustard as I thought that was excessive. How much mustard you need will depend on the brand you use & personal taste preference.

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