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Ok, so came home from work and planned to make traditional green bean casserole with cream of mushroom soup only to discover that I did not have any, but I did have all the ingredients I needed for this...go figure. The only change I made was using canned green beans (my preference...I know, weird) and french onion topping instead of crackers. Hubby and I liked it much better than the canned soup way, tasted fresher.
I agree with Lynette in her review, but the white cream sauce from scratch does beat out the mushroom soup. And, I may not have added enough dry Ranch mix because mine was a little bland, so I'll do generous rounded tsps next time. Thanks for sharing!
I made these for Thanksgining dinner. They were very good, not quite as different from the old mushroom soup recipe as I would have liked.
I made these beans for Easter Dinner. The flavor was definitely a step above the standard green beans and mushroom soup. I doubled the recipe, put them in a 3 qt dish and baked them for 35 minutes. The beans were still a little crunchy. Next time I will use drained canned beans or bake a little longer.
I made this as part of the pick your chef contest. This recipe is a wonderful combination of flavours that is very simple to make. The crumb topping is great. I am not a big mushroom soup lover in recipes and this updated version with the ranch dressing is fanastic. Try it-you will love it!