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A neighbor passed this on to me. I make my casserole for family dinners, reunions and potlucks, and the response is almost always the same when people taste it—"Can I have the recipe?" I grew up as the oldest of seven children...I've been cooking for 67 of my 78 years. For 50 years, I worked as a beautician. Now, I'm a retired widow with four grown children.
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Originally published as Company Vegetable Casserole in Country Woman July/August 1993, p31
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Reviewed on Apr. 18, 2013 by lobster15
I made this recipe exactly the way it calls for and it turned out absolutely delicious!!! I am very picky with veggies and this was so good I wanted to eat the whole dish by myself!
Reviewed on Nov. 16, 2012 by susnan
Just to clarify...I don't cut the amount of green beans in half. I cut each green bean itself. :)
This is an excellent and quick casserole. I prefer to cut the green beans in half. A can of cut green beans with shellie beans also works. Since my husband can't eat nuts, I omitted the almonds.
Reviewed on Apr. 01, 2012 by Cookiemaster13
What a great new recipe to add to my recipe book. Very simple and delicious. I substituted a splash of 1/2 & 1/2 for the sour cream (my husband does not like sour cream) and added a 1/2 cup of fresh diced mushrooms. I also omitted the almonds. Definately a keeper -
Reviewed on Nov. 04, 2010 by Hannah0418
VERY GOOD!!! i used fresh green beans - steamed them first till tender crisp.
Reviewed on Dec. 16, 2007 by blestwith3@yahoo.com
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