Reviewed: May 24, 2013

This recipe is awesome- it is a classic and there is nothing to complain about, AT ALL! I did do one or two things different... first, I have had this before with fresh cut green beans, and honestly, we prefer canned. The texture and formation after baking comes out a lot better and more edible. Something about fresh cut and cooked green beans makes it taste funny, so I recommend canned. We also really dislike mushrooms, so we use either cream of chicken or cream of celery soup- both work very well if you are not a mushroom fan. What totally makes the dish, besides the creamy inside, is the French fried onions for a crispy topping. DO NOT skip out on those! Be generous and coat it up!! I've also added in bacon bits to the filling in the past- YUM!!! Classic dish, you really can't go wrong with this one. (I should learn to take a photo to post before serving some of the dishes I review on here... seems by the time I want to review and post a photo- there is virtually NO leftovers or even crumbs to photograph! Now, THAT is when you know you have a keeper for a recipe!)

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Reviewer:

angelinamarie3

Cooking Level: Intermediate

Home Town: Palmer, Alaska, USA

Living In: Wasilla, Alaska, USA

Reviewed: Apr. 20, 2013

always a family favorite and is a great surprise when the college kid comes home.

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Reviewer:

dmbfaith

Cooking Level: Expert

Living In: Buffalo, New York, USA

Reviewed: Apr. 5, 2013

The classics always win. I used low fat cream of mushroom soup (no one could tell), and I did reduce the milk to 3/4 cup because I did not want it to be too runny. I also used 2 cups of the soup and 3 cans of french cut green beans, and the ratio was perfect for a 9x13 baking dish. Will make again, as always.

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Reviewer:

AmyS

Cooking Level: Intermediate

Living In: Normal, Illinois, USA

Reviewed: Feb. 1, 2013

Always great. Yum!

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Reviewer:

alisajulie

Cooking Level: Expert

Reviewed: Jan. 16, 2013

Perfect!! I do it with fresh green beans and is amazing!

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Reviewer:

Angelike

Reviewed: Jan. 16, 2013

This is the basic recipe for green bean casserole. dont make any mod's

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Reviewer:

Krista

Cooking Level: Intermediate

Reviewed: Jan. 6, 2013

I have been eating this my entire life. We made it for every holiday, and sometimes "just because". I have tried different variations, but always come back to this. I feel like a kid again every time I make it.

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Reviewer:

Diva

Cooking Level: Expert

Home Town: Thor, Iowa, USA

Living In: Pinetop, Arizona, USA

Reviewed: Jan. 3, 2013

I used brocolli instead and tweeked it a bit, (added some carrots and used a bit of the broth from the turkey I was making to make flavors match a bit) but it was the perfect Thanksgiving casserole as usual :-)

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Reviewer:

Heinz14

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Columbia, Missouri, USA

Reviewed: Dec. 25, 2012

I made this as written at Thanksgiving and was not impressed, so after reading the reviews, I folllowed up and made it again. This time I did not add any milk or liquid. I used the reduced fat mushroom soup and freshly steamed green beans. It was flavorful enough but looked better than it tasted. I am curious as to why no nutritional analysis is given for either variation reduced fat soup or regular. If I were to make it again, I would make a bechamel and add sautéed button mushrooms for the sauce. The French's onion topping is an indulgence but okay as an occasional treat.

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