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excellent..we were tiring of the tradional recipe....this was very good
Lynn13, My gosh this is so good,I made it just as written except I left out the water chestnuts, (we just aren't wild about them) But this was really Good.I usually make the traditional Green bean casserole,which we all love,but I will definantly make this one again. Thanks so much, Darlene Summers
Found out too late I didn't have enough fried onions - still the BEST greenie beanie casserole I've EVER had!
This has been my "go to" green bean casserole recipe for about 4 years now. I grew up eating the Campbell's soup version, which I (used to) love, but my husband doesn't like mushrooms. One year I went so far as to run the mushroom soup through a blender hoping he wouldn't detect that there were still mushrooms in it. Then, a few years ago, tired of his complaining, I decided to try to seek out an alternative. I mostly follow this recipe with a few exceptions. I leave out the mushrooms, water chestnuts and pecans, and I replace the cheese with Swiss. I love this so much I have zero desire to return to the old recipe. I just asked my husband if he had any requests for Thanksgiving - "deviled eggs and lots of your cheesy green bean casserole" was his response! I think I'll double the recipe this year to make sure there's enough for me!
Sorry we didn't really like it. It lacked the creaminess of the traditional green bean cassserole
THE BEST EVER! Made it for thanksgiving and it was a "hit." The next day, my brother took the left overs out of the frig and ate them cold! This is a "keeper." Yummmm
I used all the ingredients as the recipe said, but I put it together a little differently. I saute'd the mushroom, onion, water chestnuts, pecans, salt and sugar in the butter before adding the flour. When I added the flour and stirred it in and let is cook a few min, then I added the sour cream and finished it off. A little more effort, but still very easy to make. The contrast in textures were very nice. The over all flavour was really good, but I would add some black pepper the next time I make it, as the sour cream needed just a bit of a kick. A definate keeper. Thanks for posting. I served this along with Elissa's "Perfect Prime Rib" # 73866
So easy and so good, it was a hit with the entire family!