Family Fresh Green Bean Casserole

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I do not like the traditional green bean casserole but my boyfriend loves it so I decided to give this one a try. I loved it! Everyone at my Thanksgiving party loved it! Green Bean Casserole has found a way into my heart, and a place on my Thanksgiving table every year.

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I thought this recipe had great flavor. I did add milk to my mushroom sauce to make it a little thinner. The only thing I didn't like was the cheese part.

Next time I will omit the cheese and make a bit more sauce. Overall it was very good.

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This looked so good and I followed the recipe but to me the flavors just werent there. I added and added and thought if I add more the integrity of the dish will be lost.

I entered this recipe with such high hopes into the family "throwdown" against the traditional canned soup green bean casserrole that I hate and I walked away with egg on my face.

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Flavor was great, and I really appreciated a new green bean casserole recipe that still kept the spirit of the original. I subsituted creminis for portobellos and found 4 oz was waaaay more than 2 Tbsp, but used all 4 oz anyway & it was fine. I did go running for some milk as soon as I saw how thick the onion/mushroom/flour mixture was. Added about 1/4 cup of milk & it really helped loosen the sauce up a bit. Next time I will add even more since I prefer more saucy-ness, and maybe skip the flour so that the liquid from the mushrooms and onions doesn't get soaked up.

But other than all that :, yum!!

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Absolutely delicious!!! I made a few changes - 1. No sauteed onion (no vent in my kitchen, so I added French's canned crunchy onions over the corn flakes for the last few minutes of baking. 2. Used pre-sliced instead of chopped portobello mushrooms, so those who hate mushrooms could find and remove them when eating. 3. Used organic honey-sweetened cornflakes and the topping was wonderfully crunchy and slightly sweet. I will make this for every Thanksgiving from now on.

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This tasted reallt great but I would toss the green beans in the sauce next time and have more of the sour cream mixture to make it wetter.

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My kids gobbled it up. It was easy (my 11-year-old and my 8-year-old helped. I added just a hint of garlic powder to the sour cream sauce. Oh, I also let the mushrooms brown slightly around the edges before adding salt. We won't be waiting until Thanksgiving to have this one again.

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I thought this recipe looked fabulous, but took a horrible turn at the mushroom sauce. It was thick and just globbed onto the green beans instead of being a "sauce". I thought maybe after the cheese and it went into the oven, it would spread out and become creamy.....NOPE! When I tasted after it was baked, I was so disappointed. I thought since Food Network's website was notorious for missing ingredients, they left out a liquid in the mushroom sauce but when I went back to look at the reviews, everyone raved about it. I'd liked to try this again for Christmas, so if anyone can give me a pointer on where I might have gone wrong w/ the sauce, please tell me!! Also, the green beans tasted water logged, but that might have been my fault..I don't think I drained them enough. I might try steaming them instead next time.

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Not only was this easy, but very good. I served on Thanksgiving and got rave reviews. Even the grandchildren had seconds. I pick and can green beans, so I use those instead of fresh and it was perfect. My only mistake using a dish a little too small. Yes, yes, yes, not only will I make this again and again, but will pass this recipe on to many. Thank you for this simple and good dish.

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I made this for Thanksgiving dinner and it was a complete hit! I used 4 ounces of pre-sliced baby portabella mushrooms and it was way more than 2 tablespoons, but I went with it because I could forsee how great more mushrooms than 2 tbsp would be. When you add the flour, it will become a very dry mix and stick to the bottom of the pan as the flour cooks. I recommend removing it from the heat while adding the sour cream slowly as to temper it a bit. When I returned it to the heat all the crispy dried bits of flour softend and "deglazed" away from the bottom of the skillet-making a very rich and flavorful sauce. Just blows away the "other" recipe. Will make this time and again!! Cheers, Claire.