Reviews 28

December 01, 2010
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By: Saperi
Excellent dish. I will leave out the buttermilk powder the next time I make it as it gives a little more sour taste then I like.
November 28, 2010
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By: hornstjl
i never had green bean casserole growing up and i always was curious. this recipe was really good. the fried onions that i made didn't look right to me so i ended up using those french's fried onions (obv not as healthy but whatever). i just crushed them and sprinkled it on top. so yummy. a big hit.
November 27, 2010
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By: EatingWell User
All of my family-ages 8 to 74-enjoyed this revised green bean casserole. I was unable to obtain the buttermilk powder. So I substituted low fat buttermilk for the low fat milk. Next time I make this recipe, I will add 1/4 cup more of the buttermilk and use a large yellow onion instead of a sweet onion (due to cost but also too much moisture in the sweet onion). And I used 1# of small portabella mushroons-sliced very thin. I also doubled the the dried thyme, pepper, paprika and garlic powder. The onion topping was excellent-but the slices need to be very thin, separated and well coated before placing in hot oil. And use a large enough skillet so the onions will only be 1 layer thick-cooking quickly and getting crispy. We did not miss the fried canned onions at all! This recipe is a keeper for all of our family gatherings. Thank you! Donna Harris
November 23, 2010
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By: EatingWell User
I love the original but after tasting this, who knew it could be better. Not to mention the calories and fat are so much lower. This dish tastes like the favorite but without the canned soup taste. You have to make it to believe how good it is! Not to mention, cheap.
November 23, 2010
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By: EatingWell User
I made this recipe last year for Thanksgiving and everyone loved it, it was requested again this year. There's a little more work than the canned mushroom version but worth the extra effort, less calories and it tastes better.
November 23, 2010
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By: EatingWell User
buttermilk powder ????? cant imagine ever using that again. I was looking for a dish I could make the night before.
November 23, 2010
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By: EatingWell User
Any suggestions on how to take this amazing recipe and also make it GLUTEN/WHEAT FREE???
November 19, 2010
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By: EatingWell User
LOVED this!!!!!! It blows those things with canned mushroom soup out of the water.
November 19, 2010
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By: EatingWell User
I will try it ! Thanks ! And the other re-makes too. I will rate this 3, so I can post. Will use evap milk, creamier I think, and 1T lemon juice or vinegar to turn it into buttermilk. Skip the thyme and salt. Use fresh green beans I got for 69 cents a # for the holiday, pre-cook. One thing, housewives/cooks 55 yrs ago wanted fast and easy, and were easily persuaded to buy prepared and especially canned foods. Look at all the measuring here. Not that that will dissuade me, but for a busy mom the condensed soups were a Godsend. And thats how we grew up not knowing how anything really was supposed taste. We were Campbell Kids, ha ha. It doesn't matter how many bananas I put in my banana nut bread, it cries for artificial flavor, that's the flavor I aim for.
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