By Mommy Diva on November 18, 2009
Photo by Zurie
Photo by Zurie
"This recipe is from Claire Robinson on the Food Network and looked absolutely TO DIE FOR! It's really similar to one we have made in the past at our family gatherings. I am trying this for Thanksgiving this year! I might add a little white pepper, bacon or some red pepper flakes...but I have to try the original version first!"
Serving Size: 1 (88 g)
Servings Per Recipe: 6
"When I have young green beans, I would not make a casserole, as we prefer such beans plainly steamed, and "dressed" with butter, sea salt and a shake of nutmeg. However, this recipe was perfect for less-than-perfect older beans! I halved the recipe (we're only 2), but tried to keep to the ingredients as given. I do think the 2 Tblsp flour is too much for the liquid available (in my case, 1 Tblsp flour to 1/2 cup of sour cream). I could not grate/shred my mozzarella, as I bought a packet which was pre-sliced, so used slices. I would say, this could be a perfect main dish for vegetarians (with sides)!! It is very rich, but the taste is very good. Maybe the ratio of onions and mushrooms to beans could be adjusted upwards -- "tablespoons" here are very little! However, the topping was wonderful -- I used the pre-packaged Kellogg Corn Flake Crumbs. Bteween us: maybe a little too rich, but yummy!!! Thanks, Mommy Diva!"
"I made this for our Thanksgiving table. It was delicious. I used more onions and portabella mushrooms than called for. The sour cream sauce thickened quite a bit, so next time I would thin it with a little chicken stock. Finally, we found the layer of mozzarella cheese to be almost too rich. I wouldn't leave out the cheese altogether, but next time I would probably cut the amount in half. The cornflake topping is yummy and overall this was a winner with everyone. Bon appetit!"
"Sensational bean casserole and oh-so-easy to make. I'd read the other reviews before making this dish, and had pretty much decided how I was going to approach it. All my changes were out of necessity. We can't get vidalia onions in Australia, so I used half of a smallish red onion. Our sour cream is already extremely thick, so I didn't bother with the flour, and did not need or miss it. Had no corn flakes or mozzarella on hand, so used multigrain crackers and a mix of grated cheddar and parmesan. Never intended to make so many modifications, but it goes to show you how versatile and forgiving this recipe can be. As another reviewer said, this recipe is perfect for larger, less-than-perfect beans%u2014which is what I had. There were seven of us and everyone smacked, smacked their way through the beans. Much loved by all. I will make this often when I have beans and mushrooms on hand. Thanks so much for posting."
"Served this at Easter and it was a success!! Thanks for sharing a great recipe!"
"I usually make the traditional frozen green bean/canned soup stand-by of green bean casserole, but this year for Thanksgiving I wanted to make a fresh, from-scratch casserole. Saw your recipe and thought I'd give it a shot. Let me just say that green bean casserole was never popular at our table until this year! It was all gone by the end of dinner. I took the last reviewer's suggestion of less cheese, I probably used a around 1 cup (1/2 lb?), and used crushed Ritz crackers for the cornflakes. Tasted so good, this will be our only green bean casserole now. Thanks for sharing!"