Reviewed: Dec. 28, 2006

This was not only delicious, but versatile! We enjoyed the casserole on Christmas, and then I added some more veggies, chicken, velveeta, french fried onions, and cream of chicken soup together to the leftovers, topped it with a pie crust and had the BEST POT PIE ever. This was a HUGE hit on Christmas!

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AMYLYNN6841

Cooking Level: Intermediate

Home Town: Manassas, Virginia, USA

Living In: Boynton Beach, Florida, USA

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Reviewed: Dec. 25, 2006

I thought this was fantastic. I served this at Christmas Eve dinner and people were going back for seconds. I'm keeping this recipe handy!

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Jenn

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Reviewed: Dec. 21, 2006

Very good recipe. Will make again. I used less cheese and it turned out yummy :P

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BOXRDAWGZ

Cooking Level: Expert

Home Town: San Antonio, Texas, USA

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Reviewed: Dec. 20, 2006

I am not a green bean casserole gal. I am always asked to make it and have never eaten it once. When I came across this recipe I thought well, this will be the one I fix this year. My husband fixed my plate at Thanksgiving and he put some on there so I had to eat it. This was delicious. I really did enjoy it. I doubled the recipe, but only used one can of stems and pieces I thought two would be too much. I am making it again for Christmas.

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Mel Wains

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Reviewed: Dec. 15, 2006

This is the best green bean casserole I have ever had. My husband doesn't like green bean casserole and he even liked this and had seconds.

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skye

Cooking Level: Intermediate

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Reviewed: Dec. 13, 2006

All I can say is fantastic. I don't like traditional green bean casserole, but this was great, I did add extra cheese though.

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fawnms

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Reviewed: Dec. 1, 2006

I chose to do this in a crockpot over Thanksgiving, do to the oven being overused as it was. I doubled the recipe and used the kraft old english substitute, frozen greenbeans and no extra mushrooms (also sub cream of celery). I let cook about 4 hours on low. If doing in a crockpot, in the future i would recommend turning off to let the sauce set up (was a little runny.) Also the cheese added a little too much salt, so i just added pepper. I like this recipe and will use again for Christmas.

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PlainLaine

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Reviewed: Dec. 1, 2006

Too much mushroom flavor, just not what I wanted.

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MARLAD521

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Reviewed: Nov. 29, 2006

This was a GREAT change to green bean casserole, its been a tradition for Thanksgiving. I didn't want gr. beans this year, hubby wasnt going for that. So I tried this and was more than pleased, this was fantastic, so creamy, flavor was great, really wasn't enough for leftovers!! A keeper!! Thank you

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sewoverdrawn

Cooking Level: Intermediate

Home Town: Fort Smith, Arkansas, USA

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Reviewed: Nov. 27, 2006

Very Yummy, I will be making this for years to come! Thank You!

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toletiquesbysam

Cooking Level: Intermediate

Home Town: Lincoln, Nebraska, USA

Living In: Fremont, Nebraska, USA

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Reviewed: Nov. 27, 2006

Used fresh cremini mushrooms, real bacon and parm instead of the processed stuff. What a nice change from the usual! Thanks!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Nov. 27, 2006

Pretty good. I would probably cut down on the cheese in the future, a little bit too cheesy for my taste. Either that- or I'd add a few more green beans. It was a wonderful edition to our Thanksgiving menu, though!

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Bethany

Cooking Level: Expert

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Reviewed: Nov. 27, 2006

I cooked and crumbled real bacon because I did not have the suggested kind on hand. Either way, this is a very good recipe. Will make again.

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Carmen

Cooking Level: Expert

Home Town: Charlotte, Michigan, USA

Living In: Haslett, Michigan, USA

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Reviewed: Nov. 26, 2006

I doubled the recipe for Thanksgiving and omitted the bacon. Creamy and delicious! Thanks!

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MISSWISS

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Reviewed: Nov. 26, 2006

Yum! This was my first Thanksgiving as hostess, and this recipe definitely helped me through it! I put it together the nigt before (all but the fried onions) and kept it in the fridge to make things easier the day of the big meal. I used Kraft Old English Cheese for the processed cheese, made my own real bacon (instead of bacon bits), and used fresh baby portabella mushrooms (instead of canned). All of the leftovers are gone and I'm ready to make this again! This recipe will be a staple for years to come!

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Kristen

Cooking Level: Intermediate

Home Town: Kinsman, Ohio, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Nov. 24, 2006

I thought this was sinfully delicious. Not an everyday treat because of the mammoth calorie content and the unhealthy processed cheese, but a wonderful addition to the Thanksgiving table.

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allysan

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Reviewed: Nov. 23, 2006

This is one great recipe!! I make it at almost all of the family functions. Some times Iadd a small can of chopped geen chiles to it. :)

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AWRIGHT533

Cooking Level: Expert

Living In: Dayton, Ohio, USA

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Reviewed: Nov. 11, 2006

This was a nice change from the usual green bean cassarole. I used frozen greenbeans like others have suggested and I really liked them better than the canned ones. I also used some fresh mushrooms instead of canned ones. My only dissappointment is that it was a little too cheezy for my tastes. I think I would prefer about half the amount of cheeze next time.

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grandma_beth

Cooking Level: Expert

Living In: Corpus Christi, Texas, USA

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Reviewed: Oct. 24, 2006

Great update to the generic casserole that we are all familiar with... It was a hit at my company pot-luck dinner. I will be making it again for the holidays.

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FELINITY

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Reviewed: Oct. 14, 2006

Very simple and tasty recipe! Perfect quantity too as it's best fresh from the oven. I found the leftovers a little soggy the next day, but this is definately a recipe I'll be making again.

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ryanandkylesmom

Cooking Level: Intermediate

Living In: White Rock, British Columbia, Canada

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Never Enough Green Bean Casserole

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