I made this recipe last fall with fresh garden green beans, and just cooked the first package last night (nothing like garden flavor in the middle of winter!). As written before, no rubbery texture and the flavor was great. I probably would not serve this to company as the bits of separated dairy did not make for a very attractive presentation.
Assumed green beans would be the real test here, that corn would definitely come out well. This method did produce green beans with just the right texture, not "squeaky" at all. So much easier than blanching, too. I baked in a covered dish and my butter and half and half separated a bit which looked a little funny but didn't affect the flavor of the frozen then reheated beans. Not as colorful as beans that have been blanched but I'll sacfrifice color for texture any day. Next time I may add some bacon and onion to the freezer bags. Great tip! Thanks for sharing! Made for PAC Fall 2007.