I have had my eye on this recipe for years, and finally decided to try it for Thanksgiving this year, rather than the standard cream of mushroom soup recipe I always make. I really liked this! I thought it was better! I made a few changes, per our family's taste. I sauteed the onion in the butter, because I don't like crunchy onion. I also added some black pepper and garlic powder to the sauce. I mixed half of the cheese into the casserole, as I always do in my regular recipe. And green bean casserole is not the same, to me, without the french fried onions. So, I mixed some into the casserole, as well as crush some into the cracker crumb crust. My 8 year old daughter loved it and gobbled it up! If I hadn't been so full after my first helping, I would have eaten seconds, and I know what I'm eating for lunch tomorrow! One thing to note for next time: I don't think it needs as much salt, so I will try using half the amount next time, but that may be because of my addition of the fried onions, which are salty anyway. In my regular recipe I also like to include water chestnuts, and I will try that next time. I loved the addition of the garlic powder, and next time I will be sure to have enough fresh garlic that I can use that instead and saute with the onion (I used the last of mine in our mashed potatoes).
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I have had my eye on this recipe for years, and finally decided to try it for Thanksgiving...