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Green Bean Casserole Recipe

Green Bean Casserole

Show: Food 911

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (118)

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Average Rating:

Total Reviews: 118

Showing 21-30 of 118

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  • on November 28, 2010

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    Wow! This is an awesome recipe for sure....only thing I would change is adding a little more liquid, cream etc....I like mine a little moister.

    Making this every year!

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  • on November 26, 2010

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    LOVED it! This was by far my favorite green bean casserole. I always made the "traditional" recipe. Everyone thought it was great. I will be making this every Thanksgiving. Tons of flavor. Even the kids liked it. Ages, 7, 4, 2, and 2. You know it is good when they ate it without complaints. :

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  • on November 24, 2010

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    LOVE this recipe!! Cutting up all of the herbs is time consuming but it's worth every minute! Big hit with all family functions!

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  • on November 24, 2010

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    This recipe IS the only green bean casserole I make and is always a hit with the folks at the table. Love you Florence Tyler.

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  • on November 22, 2010

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    WOW! This Green Bean Casserole is aaaaaaamazing! The 3 different kinds of mushrooms really set it off along with the fresh herbs. I use the French Cut Green Beans because they're nice and crisp! I don't go over the boiling time at all. The al dente bean is perfect. And the Crouton's! YUM, YUM! The fresh herb's are so delicious on the crouton's I can eat those all by themselves. Thank you Tyler for creating such a wonderful side dish as this. = A staple dish to my Thanksgiving now for 3 yrs. Before then, alway's skipped the Green Bean Dish.

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  • on November 22, 2010

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    I LOVE this dish! I make it for every holiday and it's a huge hit! I cut the green beans into about 2" pieces and cook them a bit longer than recommended.

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  • on November 19, 2010

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    For the one that needed help with how to cut green beans...I personally use french style and it gives the consistency you are asking for. As far as cream...I use skim milk and not a lot. Sharp Cheddar Cheese (shredded is a MUST for me in a green bean casserole or it will be bland. I even, will feeling naughty, spread it all over the top!

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  • on November 18, 2010

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    Just love this meal! have made it many times and like all recipies I get, I make them my own. I add ricotta cheese or cream cheese (heaping tbl when I want a thicker sause and blanch the greenbeans a little longer(5-10 min for the softer preffered taste of my family. but LOVE THIS RECIPIE. Thanks Tyler

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  • on November 17, 2010

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    I tried this recipie out tonight. I wanted to see how it turned out, before searving it at Thanksgiving at my house.
    All I have to say is YUMMMMM!! This Rustic and wonderful dish will be a part of our Thanksgiving feast! :

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  • on October 19, 2010

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    Meh...
    The heavy cream didn't set up into any kind of sauce. Am I missing something? Should I have added flour? It was like hot green bean cereal!
    The recipe doesn't specify how to cut the green beans. I cut them into 2" pieces (took forreevvver but I really wished they were much, much smaller. Maybe that would've given it a casserole-y consistency.
    Also should've cooked them longer. They were al dente after boiling, and stayed al dente after 30 minutes of baking.
    I give it 2 stars because the flavor was good, and the I like the crouton recipe and will probably recycle it....for the top of my canned green bean casserole!

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