Reviewed: Nov. 27, 2006

Very good. I changed the cornflakes for crushed pork rinds instead.

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David L

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Reviewed: Nov. 15, 2006

Very good.

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Rhonda Brock Fuller

Cooking Level: Expert

Living In: Empire, Alabama, USA

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Reviewed: Nov. 15, 2006

All I have to say is...AWESOME!!!

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Molly

Cooking Level: Intermediate

Living In: Albany, Georgia, USA

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Reviewed: Oct. 21, 2006

I really wanted to like this recipe and was intrigued by the ingredients but it just wasn't that good. Too sour, too soupy...sorry!

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deuxbebes

Cooking Level: Intermediate

Home Town: Annapolis, Maryland, USA

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Reviewed: Sep. 26, 2006

This casserole was ok. I think that it would have been much better if mushrooms were included. I had a difficult time getting the consistancy right as it became quite doughy after adding the cheese but the addition of a little liquid helped thin it out enough to incoporate the beans.

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peekaboo

Cooking Level: Intermediate

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Reviewed: Apr. 17, 2006

Since Thanksgiving of last year, I've already made this recipe 6 times! My family can't get enough of it and request it every holiday - so much I have to make two pans of it! I did not have to tweak any of the recipe. If you follow it correctly, no one will have to [unless it's to add your own touch].

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Andrea

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Reviewed: Apr. 15, 2006

Excellent! I don't like green bean casserole but I love this recipe. Made it a lot and everyone loves it. Thanks

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Ria

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Reviewed: Jan. 16, 2006

I must agree with some of the other reviewers - it's kind of bland. Needs seasoning of some sort (Onion...)

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KTALBOTT

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Reviewed: Nov. 17, 2005

This is such a big hit with everyone! Thanks so much for putting a new twist on an old favorite!

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Ahdee

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Reviewed: Mar. 29, 2005

Fantastic! What a really nice twist to green beans. I did make modifications to the recipe. I used 2 bags of frozen green beans becuase I like the taste better than canned. Also, I added 1 samll minced onion to the sour cream paste. I also added bacon to the green beans... and salt! I used fried onions to top it. Make sure that you get a good swiss cheese so that you can taste the flavor. It was a little soggy the next day but the flavor was even better!

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JACEY17

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Reviewed: Jan. 12, 2005

I use this recipe for holidays, this is way better than any other green bean casseroles and so easy to make.

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NORDYQUEEN

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Reviewed: Dec. 24, 2004

Everyone loved this recipe and it was very easy to make. I used fried onions instead of cornflakes, but you could also use crushed potato chips. Yumm-meee!

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KITKATJOHN

Cooking Level: Intermediate

Home Town: Northglenn, Colorado, USA

Living In: Westminster, Colorado, USA

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Reviewed: Dec. 9, 2004

This didn't win any points with my family at all. I made it for Thanksgiving, and it was met with lukewarm reviews at best. It is very "sour creamy" and has a really strong taste. Some people might like that, but it wasn't our taste at all.

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TRACY50

Cooking Level: Intermediate

Living In: Springfield, Missouri, USA

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Reviewed: Nov. 27, 2004

This was a hit at our gathering. Everyone loved it and asked for more! I love the variation from the traditional cream of mushroom soup mixture. I was worried it would be to different but it wasn't at all and it was unbelievably flavorful. I did substitute the cornflakes with french fried onions and it was delicious! Try this recipe!

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STEP0819

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Reviewed: Nov. 21, 2004

I've made this recipe for over twenty years with a few changes. I use frozen, french cut grean beans cooked al dente, and add 3 Tbls. sauteed, minced onion and 1/2 to 1 lb. cooked, broken bacon pieces into casserole. I've never tried the cornflake crust; I'll try it this Thanksgiving! (*Once you take this to a dinner, you'll be expected to bring it every time!) YUMMY :-)'

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LAURAOUDINOT

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Reviewed: Nov. 10, 2004

ABSOLUTELY FANTASTIC!!! This is the best ever green bean casserole. I made it for my BUNKO group and everyone was screaming for the recipe. Rich, creamy and wonderfully delicious. Thanks for sharing. Linda

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LINDA00

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Reviewed: Jul. 3, 2004

This has taken the place previously reserved for the Campbell's green bean casserole at every holiday dinner since I first made it. Everybody raves about it. I do substitute the fried onions for the cornflakes, though.

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Sarah

Cooking Level: Intermediate

Home Town: Aiken, South Carolina, USA

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Reviewed: Jan. 11, 2004

My family will not eat swiss cheese, so I used the Mexican Blend cheese. There was so much grease from the butter and cheese that I used paper towels to soak it up after the mixture was combined. I also used petite, whole frozen green beans. I should have followed other reviewers' suggestion to pre-cook the frozen green beans before adding to the mixture because that may be why the fat separated. As the beans thawed they made the mixture wet and had to cook on the stove top to reduce. But I was glad to remove the excess oil. It wasn't too popular and I had another batch already prepared for the following day's big gathering. I doctored it with cream of mushroom soup and topped with french fried onions and everyone loved it. I guess it was more traditional tasting by then.

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