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Emerilized Green Bean Casserole Recipe

Emerilized Green Bean Casserole

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (27)

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Average Rating:

Total Reviews: 27

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  • on November 23, 2011

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    I have made this for 2 years now at Thanksgiving, is always a hit. Great recipe, it definitely helps to make the soup ahead of time. I even fry the onions the day before, then while the casserole is cooking in the oven, I crisp the onions in the toaster oven, and top as instructed.

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  • on November 22, 2010

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    I have made this recipe for the past 8 years...my children would revolt if I didn't make this. Yes, it's labor intensive but I make the soup in advance. The only problem is keeping my husband away from the soup before I can use it in the casserole. Love this recipe and love and thanks to you Emeril!!

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  • on December 20, 2009

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    I began making this last year and it was a huge hit! Anyone who wants to substitute canned mushroom soup is missing the whole enchilada!
    I am just a good cook but have entertained and catered professionally off and on for 20 years...this is by far the BEST..Yes it takes time and is not inexpensive and not for the meek at heart, but what foodie is??
    You did it again Emeril! Let the good times roll with this one..
    Betty-Houston, Texas

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  • on November 24, 2009

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    The homemade Wild Mushroom Soup with Brandy and the selection of cheese makes this one tasty casserole. Well worth the effort if you like to go the extra mile to wow your guests. Way to go Emeril for taking this old boring recipe 'Up Another Notch' for a crowd pleasing casserole any day, not just Thanksgiving.

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  • on November 14, 2009

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    this is a good recipe keep up the good work way to go emeril

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  • on November 08, 2009

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    Sounds absolutely delicious. It is not budget friendly and it sounds time consuming. It still wins my vote.

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  • on November 02, 2009

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    I love Emeril's creativity, but his green bean casserole uses way too much oil and too much pepper. Cut down on both, and the recipe is much better.

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  • on October 20, 2009

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    Easy and delicious.

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  • on November 27, 2008

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    If you take a shortcut and use creme of mushroom soup from the can, you do not need 2.25 cans! Try a little bit at a time - otherwise it is a great recipe.

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  • on August 22, 2008

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    I have made this recipe since the first year that I saw Emeril make it. It is very labor intensive but WORTH it if you do it right! The soup IS fabulous and the fried onions to DIE for! I had to make more, people kept eating them~! I have also made the onions to top a big juicy burger...yummy! The second year the beans didn't do well and were too crunchy so I cut out a lot of the labor (since I don't have prep chefs :D by buying the green beans fresh but prepped and froze them before making the casserole...it worked great. The soup wasn't too runny for me but if it had been, I would have added some flour or masa for a quick fix~!

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