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This recipe was really good and a great replacement for the standard green bean casserole, which is filled with canned stuff. I prefer fresh and natural. I made this for thanksgiving and everyone liked it (except my sister and I) and everyone either said they didn't like green bean casserole or had never tried it. My sister and I did not like the ranch dressing mix flavor. I would like to try this again without the ranch dressing and using other seasonings. Thanks for sharing!
Loved this, although I did modify it a little. Left out the mushrooms entirely as DH doesn't eat them. Used a 28 ounce can of green beans and a whole package of ranch dressing. Nice change from the "usual" green bean casserole.
This is my favorite recipe from the Grandma's Kitchen Recipe Club. Thanks for posting cause I had lost my recipe card.
This was very good. I did use a whole package of dressing mix, a little more garlic (we love garlic) and I had used my frozen green beans so I used 3 cans of green beans which turned out fine. I couldn't use the fresh mushrooms because my daughter is allergic to them...one day I will fix it for my DH and myself with them because I'm sure it adds alot of flavor.
I have been searching for a recipe to replace the old canned soup standby. Thank you so much! This was a huge winner. I would recommend the full amount of ranch dressing mix. I topped with French fried onions in the last 10 minutes of baking. I also used frozen/defrosted whole petite green beans. Sometimes fresh ones are tough. I cooked them slightly in the micro before mixing together. It's a great recipe. Now my Thanksgiving menu is complete to my satisfaction!!! Oh and I used more garlic....always do. (-:
very good and different. we do not like the traditional casserole so this was a good alternative. i just added the regular old french fried onions on top and added a whole packet of dry ranch and it came out fine. thanks!!
This was a hit at my house on Thanksgiving and I will definitely be making it again! The only thing I did different was to make the topping using thinly sliced shallots fried in butter and coated with powdered bread crumbs. I added these to the top of the casserole for the last ten minutes in the oven. PERFECT!!!!
This is by far some of the tastiest bean casserole I've ever had. I made it twice - a practice run before Turkey Day - and on Turkey Day. I found that I needed to make one modification. The bread crumbs did not quite work for me, as they really sort of "yucked up" the consistency of the bechamel...made it mealy, and VERY thick. On Thanksgiving, I used french fried onions and that made all the difference. I should have made a triple batch because there wasn't a single bean or mushroom left! I've always made the canned recipe and my husband HATES it. But he LOVES this recipe, and so do I! Thanks for posting it! :)