Reviews 29

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.
November 19, 2010
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By: EatingWell User
I am sure that this is a vast improvement over traditional Green Bean Casserole. However, it misses the most important feature for the everyday cook. Simplicity. For those who love this recipe, that is one of the main draws...a can of this, a can of that...you're done. I think that if you can find a way to simplify this recipe, you will have a winner.
November 12, 2010
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By: EatingWell User
I have not made this dish but probably will. My comment is for those who swear by using canned cream soups....YUCK....have any of you who use that nasty stuff in a can ever read the ingredients? That stuff is disgusting with so much gross ingredients added like CHICKEN FAT. I mean, really, why would anyone willing eat something with CHICKEN FAT, MSG, and other disgusting added.....EEE-YUCK, IMO. Even though I haven't made this recipe yet, I rated it a 4 because it simply has got to be better than making this dish with canned soup. Quit being lazy people and start making things from scratch-your health will thank you.
November 11, 2010
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By: EatingWell User
I am prett picky, and I really like this dish, I was surprised to see the negative comments. I spiced up the onion topping with more of the spices, and little more oil to compensate. The whole family has enjoyed this for 2-3 years now...and WAY fresher tasting than the cream-of-mushroom variety!
October 04, 2010
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By: EatingWell User
If you use the low-fat, low sodium Campbell's soup, and use non-fat milk like I do, that alone saves you a TON of calories and fat, not to mention the beauty of the time and convenience of the standard recipe. You're not eating this every night, the only bad part would be the french fried onions, and they're just a garnish. I say go for the original, this version is way too time-consuming, not to mention it's not as good tasting. Try the original with my suggestions....you won't be sorry!!
September 16, 2010
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By: EatingWell User
For the time it took, the payoff wasn't worth it. All I could taste was sherry and the onions got soggy real quick. Not a recipe I'm planning on repeating.
May 16, 2010
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By: racergal3
This recipe did take a lot of time, but I thought the results were delicious! I enjoy making things from scratch, so this was right up my alley. A big hit last Thanksgiving!
December 08, 2009
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By: EatingWell User
I like thyme but there was too much of it in this dish. The chopped mushrooms , cooked up until the juices evaporated , gave an unappetizing dark brown color to the sauce .. And yes , it took a lot of time to make .I won't make it again .
December 08, 2009
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By: EatingWell User
I gave this recipe to my husband to do his favorite dish. Too much thyme for seasoning and too much TIME for making the dish. Then I decided to see what the savings in calories and fat were---there was NONE !!!! When I went on the Campbell site, the recipe there only had 161 calories, 10 grm of fat vs. this remake with 212 calories and 10 g. of fat. Campbell also had a lighter version with 65 cal and 2 g of fat. Make the original recipe!
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