As is, this recipe is not one I would make again. The second time I made it, (half the recipe,) I used 2 cans French green beans seasoned with red peppers. (Didn't even know I was buying the seasoned kind, but it worked out great!) I like mushroom soup in casseroles, but in this one it was way too much mushroom flavor. I happened to have a can of cream of asparagus soup in my cupboard, so I used that. Then I had some leftover canned evaporated milk, so that went in too. I omitted the soy sauce, and continued as directed. This time, it was marvelous! The asparagus soup went much better with the green beans and the French beans were much better for a soft, creamy vegetable dish. Enjoy these changes, those who thought this "classic" dish didn't deserve to be "classic."
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As is, this recipe is not one I would make again. The second time I made it, (half the...