This was a little more involved than opening a cream soup can, but it definitely tasted superior. However, with many other tasty side offerings, the green beans got looked over once again. The stars of course were the sweet potatoes and creamed corn, but not even the turkey got a second look really. You're pressed for time and energy, skip this recipe and go for the canned version.
I'm not a green bean casserole fan. I don't like the of the cream of whatever in recipes. My husband on the other hand LOVES the green bean casserole. I found this recipe and thought I may like it with the homemade white sauce and I did. I found this to be delicious. I used all the exact ingredients. I'll try the simple method next time and I'm going to try and use ranch dressing vs the powdered for the white sauce. I'll report back when I do.
Actually preferred the Simple Pecan-Green Bean Casserole recipe (minus the roasted red pepper). Very fresh taste.
Listening to all the comments... I added 4 strips bacon, sauted mushrooms in bacon drippings, used the peppers, just less than called for, and adjusted the amount of sauce. Excellent dish!! This one is a keeper.
Made this for our past Christmas family dinner. It was delicious and everyone like it. For those of you complaining that there is no link for the buttermilk white sauce, all you have to do is "click" on Buttermilk White Sauce" and it will take you to that recipe. It is the first thing listed under the words "Ingredients". I plan on making this casserole for a church dinner we have coming up, but will double the recipe.
I made this for Christmas and thought it was delicious! All our guests agreed... one even mentioned that she could've made a meal of the casserole alone. I used 2 lbs of fresh green beans and sub'd finely chopped fresh red pepper like another reviewer, but other than that, I followed the recipe. I'm already looking for another reason to make this dish!
I couldn't find the buttermilk white sauce recipe until I watched the video. It would be nice if the recipe was included with the casserole recipe, but we will try this green bean casserole instead of the one made with cream of mushroom soup.
Although it sounds good, I haven't yet tried this recipe because I have no idea what a "buttermilk white sauce" is and can't understand why there's no link to a recipe for it or at least an explanation of what it is. I searched the site for more info but couldn't find any. Very disappointed in this lack of information. We're not all as smart as the "geniuses" at Southern Living...
I thought this was outstanding... really. I sub'd chopped red pepper, as I didn't like the sound of the roasted red peppers. Chopped them fine enough so they cooked nicely in the oven yet added to the color and taste. The topping was to die for and this is leaps and bounds better than the Campell Soup Green Bean Casserole. I can't wait to make it again. There is also another Southern Living Recipe called Home-style Green Bean Casserole, very similiar but with mushrooms and chopped tomatoes. Looks very good as well and I will try it but I loved the addition of sharp cheddar cheese and pecans in this version. Maybe combining the mushrooms to this and some chopped tomato on top would be good and you'd have the best of both worlds.
The first green bean casserole that I would actually eat! Read the reviews regarding lots of sauce, so I used two 16 oz bags of frozen green beans (the long, thin, whole beans)....cooked them til tender, drained and immediately put in ice water to keep the pretty color. This was the first time I used panko,, they are great! I assembled the recipe early in the day and put all the topping ingredients in a large ziptop til time to cook. Everyone RAVED about them!
My first experience with this casserole was nothing short of amazing. In just three short weeks, it has been requested twice. Due to a low carb diet, I admit the bread crumbs and fried onions and it is still spectacular! A wonderful alternative to the "tried and true".
A very delicious addition to a special meal. After reading the reviews, just make sure everything is seasoned correctly- also make sure to cook the green beans to desired tenderness before you bake. I left out the roasted red peppers as half the family is not a fan! It was delicious- the one dish at the table that was completely polished off! This will be a regular at our festive family gatherings.
Just awful. My company did not like it with the roasted red peppers in it. I will fiddle with the recipe to see if I can add something other than the peppers.
This recipe was a good start, but needs adjustments. I used frozen haricots vert and they were much too crunchy. The sauce tasted great, but there was too much. The topping is definitely the star. I will use that combination from now on.
We loved this. I made it for x-mas dinner for the first time. I adjusted the amount of beans based upon prior comments. 2 lbs of beans worked perfectly. I used frozen and cooked them according to the package. Even non-veggie eaters enjoyed this. A classier, yet soul warming version of the cream of mush with french fried onions. I'm sure that I can create a lighted version using skim milk etc that will work well with my everyday Weight Watchers routine. But for a holiday splurge (not even fatty enough to be a splurge) it was great!
This is very good and different from the normal mushroom soup version. I used Haricot Verts for the green beans and next time I will cook them longer. This recipe does not do well with crisp tender. The recipe makes a lot of topping and would be best served from a 13 X 9. I used a 3 quart baking dish.
I made this for Thanksgiving. Everyone loved it. A very good addition to the meal. Not just an add in. I did substitute onion for the green peppers. I think, too, that I would use a little less of the buttermilk sauce, (or more green beans) Very good.