Reviewed: Mar. 31, 2013

I made this recipe for Easter dinner. It was delicious and everybody liked it. I made the exact recipe. Thank you.

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Reviewed: Mar. 29, 2013

This was a great recipe I used Fruliano cheese with cheddar which improved the flavour it was great loved the Bacon in it too! I also added portabella mushrooms, dash of tabasco.

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Jackieprimrose

Reviewed: Dec. 27, 2012

LOVE IT!!!! Left out the bacon, used real mushrooms instead of canned, used real green beans, and shredded sharp cheddar. I just like the fresher ingredients. just boil the green beans and mushrooms for about 8 minutes before transfering everything to the caserole dish.

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briashst12

Reviewed: Dec. 27, 2012

delicious! i followed reviewers advice. it was good, i would say better than the traditional recipe. but i love both lol

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Angela Sun

Cooking Level: Intermediate

Reviewed: Dec. 23, 2012

It was a little salty, but definitely worth the calorie count. The fried onions I used were flavored so that may have added sodium, but I'm not sure. I'll probably try this again as written.

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CaityDunks

Cooking Level: Intermediate

Reviewed: Dec. 11, 2012

This was wonderful. I added a jalapeno and garlic because my boys like the spice. There really is never enough!

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Victoria M

Reviewed: Dec. 3, 2012

Great recipe that is easy to make. I like things fresh, though, so I use a pound and a half to two pounds of fresh green beans, 2 fresh white mushrooms, two slices of crumbled bacon, and 3ozs. of shredded sharp cheddar in place of the prepared items. Prepare as directed with the following changes: Clean and snap the beans and dice the mushrooms. Cover with water and simmer for 8-10 minutes then drain. Substitute the shredded cheese for the processed cheese to melt into the heated condensed soup along with the crumbled bacon. The result is a fresher-tasting dish with far less sodium.

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Ray Altmas

Reviewed: Nov. 28, 2012

My hubby said it was great and I said it was good. So 4.5 stars....

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SF2009

Cooking Level: Intermediate

Reviewed: Nov. 28, 2012

I made this for Thanksgiving.It was a nice change from the traditional green bean casserole.I made it with bacon instead of bacon bits.

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Kristine

Cooking Level: Intermediate

Living In: Rochester, New York, USA

Reviewed: Nov. 26, 2012

I have made this twice, using frozen green beans not canned. The first time it wasn't that great, it was a little bland. The second time I added cubed ham, salt and pepper to taste and it was much much better.

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