Reviewed: May 2, 2010

A couple of notes to add to my recipe that didn't come through in the published version: When you are cooking the onions, parsley, and mushrooms, it should be a slow saute - without boiling. When you add the flour, salt, pepper and lemon juice, just cook for a couple of minutes to take the raw taste out of the flour (not until the flour is slightly browned). Lastly, for a larger group, just double all ingredients and use a 13x9 pan. It may take a little longer to heat through, but no other changes needed in the directions. Great for leftovers the next day - if you have any!

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Reviewer:

RiverChef

Home Town: Portland, Oregon, USA

Reviewed: Nov. 18, 2010

I gave this recipe 4 stars because it was yummy, but called for WAY too much butter! The cracker crust was soggy and the butter pooled on the top of the dish. I actually used paper towels to sop up some of the pooled butter. So, delicious recipe, but if I make it again I will use very little butter in the topping, as the crackers are already buttery, and will brown without anything.

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12 users found this review helpful

Reviewer:

Ren

Reviewed: Dec. 5, 2010

This was a great change from the standard green bean casseroles I have had in the past. I added about 2 cups of mushrooms and a bit more lemon juice. Next time I am going to try fresh green beans and leave out the cheese. Yummy!

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9 users found this review helpful

Reviewer:

April

Cooking Level: Intermediate

Home Town: Mulino, Oregon, USA

Living In: Portland, Oregon, USA

Reviewed: Nov. 10, 2011

I have made this several times now and it is always a hit! Last Thanksgiving I substituted Peas in place of greenbeans my family now has a new holiday request.

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7 users found this review helpful

Reviewer:

judypope76

Reviewed: Jan. 21, 2011

Super easy in the crockpot and the cheese made a nice thick sauce.

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7 users found this review helpful

Reviewer:

chelseasmit

Reviewed: Jan. 14, 2011

This was BANG on for our family. I am not the biggest fan of "normal" Green Bean Casseroles w/ the Cream of Mushroom soup & fried onions on top, so I've been wanting to find something different. And this is it! I did everything as is, except for I threw in some left-over ham & didn't do so much butter for the topping. (due to previous reviews) I did a couple Tblspoons of marg & crushed cornflakes. DELISH!!! A note though... The ham took it over the top!!! BUT if you use the ham you may want to tone down the salt. We liked it, but I'm sure a lot of people would have thought it was a bit salty. THANKS for this recipe!! This is one I will be making OFTEN! :)

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3 users found this review helpful

Reviewer:

motherharr

Reviewed: Dec. 31, 2012

I made this recipe for Christmas dinner and I really liked it. I will say, however, that I wish it had been creamier even though I made this specifically because it didn't use cream of mushroom soup. I think that I will omit the flour and add perhaps a cup of vegetable broth (or less) to the sour cream to add some creamy-ness. I don't think the flour added anything useful for me (I omitted the mushrooms, so perhaps the lack of liquid from them makes a difference with the flour). Used fresh, steamed beans and felt that this was very healthy. Thankyou for sharing!

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Reviewer:

Marijka

Reviewed: Nov. 19, 2012

Thank you so much for this recipe! I decided to to green bean casserole for Thanksgiving, but I do not like cream of mushroom. I did a 1/2 recipe today, just to test it out before TG. Delicious!!

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