Family Fresh Green Bean Casserole

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I read the previous reviews and made some adjustments. I used 2lbs frozen french style green beans and increased the amount of sauce which I also dilluted with some half & half. I added a dash of nutmeg and garlic powder also to give it more zing. I did combine everything minus the cheese (wish I had mixed it in as well and I used the french fried onions since that is closer to the original recipe. I liked it a lot. It was close enough to what i remember as a child when grandma made the recipe but it was fresher and brighter in the flavors without having all the salt. I would recommend making it again but next time I will mix in the cheese.

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BIG mistake to not combine all ingredients before adding corn flake topping.....i ended up with a layer of green beans, a layer of "sauce" and a MOUND of melted cheese.....if you make this receipe, i'd add more sour cream and cut the mozzarella to 1 cup...toss it all together...THEN put the corn flake topping on....it's a good alternative to traditional G.B. Casserole...but not BETTER THAN

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I tweaked this for Celiac Disease, too. Suggestions from the other person with Celiac Disease helped a lot! This dish is very tasty and delicious!

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Though I love the freshness of the beans and mushrooms, I agree that this recipe was dry and the cheese made it impossible for the sauce to really 'melt'. So I mixed the cheese in with the beans so it wasn't all in one slab layer and almost tripled the sauce. I used the topping as directed. Added a little more salt and pepper, and it turned out excellent!

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Overall it was very good - however, I did season the beans with salt and pepper before plating into the dish. Also I had used more onions and mushrooms (I add garlic as well. Thanks for the recipe.

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I really like this recipe because it was green bean casserole from scratch. Like others I'm not interested in making the French's version anymore. What I liked most was the use of sour cream. I thought it gave the casserole a bit of "tang" that was just right. And, like others, I tweaked the recipe by adding more mushrooms. I blanched my green beans in chicken stock (needed it for gravy so thought why not then added a little stock to thin out the sauce. The casserole turned out perfect. I will make it again. Claire, thanks for a great recipe.

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Like other reviewers this was dry. I am a pretty good cook and can correct things when they aren't going right but this was bland and dry and a dissapointment. First of Claire's recipes that I have tried.

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I made this just to try it out and it was excellent! My husband loved it so much he tried to hide it when our friends came over for dinner so that he could have some for leftovers!!

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Even though I followed the suggestions of adding 1/4 cup of milk to thin the sauce, using more mushrooms than listed, adding seasoning, etc. this casserole still came out extremely DRY and disappointing. The cheese and the cornflakes created a slab for a top layer and nothing permeated the green beans so they were plain as could be once you got below the top layer.

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I happened to stumble upon this recipe as I was channel-surfing one lazy afternoon. I used to enjoy the Campbell's Green Bean Casserole, but since being diagnosed with Celiacs disease, I knew I would not be able to eat it any longer due to the french friend onions and condensed cream of mushroom soup. I must say that I really love this recipe< I have already made it a half dozen times, it is quick, simple and a sure crowd pleaser. I will agree, the ingredient measurement do need a little tweaking. I added more onions and mushrooms, cut the flour out, and added a half cup of heavy cream. For the cereal topping, I used crushed Corn Chex cereal..to ensure it was gluten-free.