Reviewed: Dec. 27, 2008

I made this at Christmas since I wanted something different from the traditional green bean casserole and it was a hit and welcome change. I did use fresh beans, and just precooked them in boiling salted water for about 5 minutes. I also topped it off with a little crumbled turkey bacon.

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Donna

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Reviewed: Nov. 24, 2008

YUMMY! Everyone here liked these. Fast and easy too. I used dried minced onion and canned green beans. These reminded me in a way of green bean casserole. Thanks, this was a great side dish!

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Nov. 23, 2008

quick and easy and tastes great..I added mushrooms as well

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laurawf07

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Reviewed: Nov. 13, 2008

This was ok. I used 1lb of frozen green beans, but they were way too crunchy. I would recommend fully cooking the fresh/frozen beans and making sure they are soft before adding the spices and sour cream. Next time, I will use canned beans. Also, I had to double the sour cream and spices because they turned out pretty bland just following the recipe.

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Tina

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Reviewed: Nov. 2, 2008

My husband made this recipe for me and a friend about a month ago. All three of us loved it! I made it again tonight and it was still amazing. I did make one change since my husband prefers softer green beans (like canned green beans.) I boiled the green beans before adding them to the onions. They were a bit softer but still tasted great!

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LYNNB826

Cooking Level: Intermediate

Home Town: Columbia, South Carolina, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Oct. 22, 2008

This is really good! I used fresh green beans, added some slivered almonds, and stirred the sour cream right in. Enjoyed by all!

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FruitSaladYummyYummy

Cooking Level: Intermediate

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Reviewed: Oct. 1, 2008

Made this for dinner last night and it was a huge hit! Turned out delicious. The sour cream and paprika were a really nice touch! To fit the dietary restrictions of my family, I used extra virgin olive oil instead of margarine and also dolloped on fat-free sour cream. Was still wonderful. Definitely a different way to cook (sometimes) boring green beans. Thanks!

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Megan

Cooking Level: Beginning

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Reviewed: Sep. 14, 2008

Very good. Kid/husband approved. I think next time I'll use fresh green beans. Will definitely make again.

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brody

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Reviewed: Sep. 12, 2008

Sour cream was a great addition to a classic. These were a hit at a friend get together.

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The Kellars

Cooking Level: Intermediate

Home Town: Pensacola, Florida, USA

Living In: Huntsville, Alabama, USA

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Reviewed: Sep. 1, 2008

I love green beans so I'm always looking for new ways to prepare. These were good. Used fresh beans and mixed in the sour craem. Will make again. Thanks

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Lil Deb

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Jul. 28, 2008

So easy and so good! They have a casserole taste but with half the work and time. Very good! I used fresh green beans.

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JENNY-REDS

Cooking Level: Intermediate

Living In: Glenmoore, Pennsylvania, USA

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Reviewed: Jul. 22, 2008

this turned out really well. I mixed in the sour cream instead of dollopping it on top, delicious!

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ALK02G

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Reviewed: May 26, 2008

I always have a difficult time finding simple yet tasty side dishes, so when I find one, I don't hesitate to give it five stars. I made this recipe as is the first time (with the exception of using fresh beans) and loved it. The second time I added bacon bits and loved it even more. Thanks for the recipe.

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Lisa K

Cooking Level: Intermediate

Living In: Appleton, Wisconsin, USA

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Reviewed: Jun. 1, 2007

My husband and I made these with Chicken Paprikash from a Weight Watchers cookbook. They tasted really good, we would have them again. We weren't sure about the sour cream but it was really creamy and a nice addition.

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