Reviewed: Dec. 22, 2011

AMAZING!!!! I am not a fan of the traditional green bean casserole, but I had several helpings of this and then finished off the leftovers later that evening. We will definitely be making this again!

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Reviewer:

pinkdiamndz

Cooking Level: Intermediate

Reviewed: Dec. 14, 2011

I use the crock pot (saves room on the stove) and always double or triple this recipe and still rarely have much left over. I must admit, I rarely measure when cooking (only baking), so it can vary slightly from one time to the next. Excellent variation on a classic!

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Reviewer:

lilmares

Reviewed: Dec. 2, 2011

Made this for Thanksgiving. 3 hours before dinner was served I doubled the recipe, mixed it all up & put it in the crock pot on low. Let's just say everyone ate green bean casserole this year! Hardly any left after dinner!

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Reviewer:

megan's nana

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Austell, Georgia, USA

Reviewed: Nov. 29, 2011

This dish was very good. I made it for Thanksgiving this year and it turned out wonderful. The cheese gives it a very nice flavor. I did leave out the bacon (just a preference) and it still tasted great. One note though I would double the recipe if you are cooking for more than two people.

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Reviewer:

sapphiregirl

Reviewed: Nov. 28, 2011

I made this recipe yesterday for my family's Thanksgiving. I usually use the original Campbell's recipe, but I think that this one definitely had more flavor. Everyone loved the slight cheese flavor and the bacon. I am not the biggest fan of mushrooms, so I left out the can of mushrooms stems and pieces, and it still turned out great!

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Reviewer:

lefrye13

Reviewed: Nov. 27, 2011

I've made many green bean casseroles over the years, but this one definitely stands out as the best!

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Lisa Wada Mann

Cooking Level: Expert

Reviewed: Nov. 27, 2011

Tasted great but a there was a little too much sauce. Next time I'll use three cans of green beans.

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Reviewer:

Ashley O.

Cooking Level: Intermediate

Living In: Wichita, Kansas, USA

Reviewed: Nov. 27, 2011

Very tasty variation from the canned soup recipe. Used sharp cheddar instead of Velvetta and lots of fresh button mushrooms sliced and sauteed beforehand. Very good, enjoyed by all.

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Reviewer:

Photog

Cooking Level: Expert

Home Town: Brookfield, New York, USA

Living In: Clinton, New York, USA

Reviewed: Nov. 26, 2011

Was great and everybody loved! The velveeta added a different taste to it. Loved it!

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Reviewer:

Kelly

Reviewed: Nov. 25, 2011

I thought this was awesome. Fresh greenbeans are a must...I softened them in the microwave first to make it easy. Also used fresh mushrooms that I sauted in the pan before adding the soup. For more flavor I added in an additional cup or so of sharp cheddar. Also used cheddar fried onions, and they were amazing! HIGHLY recommend searching out an organic or 'natural' condensed cream of mushroom soup. I think the one I found made the recipe.

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