Cheesy Green Bean Casserole

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My friend made this for me for dinner the other night and I hate grean bean casserole I always have since I was a kid. I know as an adult that my palate has changed so I do try things now and again that I normally don't like. I had this dish and I absolutely loved it and I am going to tell everyone about it! Thank You!!!
Submitted on 11/15/2009 by Kearalynn

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I had to add a little more cheez whiz. I think next time I will add green onions and bacon bits. Just to give it some zip.
Submitted on 7/26/2009 by deirdre73

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Very good. I also used velveeta in place of cheese whiz. Melted in the microwave with 1/4 cup of milk. Next time I don't think I will use as much cheese (I used 8 oz.) Would probably go great with alot of main dishes...
Submitted on 5/27/2009 by cdalton23

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I did not like this recipe. My family did, but I thought it was to runny.
Submitted on 5/23/2009 by aferrentino

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My husband loved it. I only had a large can of green beans instead of fresh, but it worked. Also, instead of cheese whiz I melted velveeta in the microwave with some water. Turned out great!
Submitted on 1/15/2009 by tinkerbell9428

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everybody loved it! might try with french fried onions next time just for a variation...?
Submitted on 1/1/2009 by tinkerose

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I made this recipe when I had company coming, it was delicious, in fact I had to make copies of this recipe for the ladies. Great recipe.
Submitted on 12/30/2008 by button71

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I made this side dish for T'giving. I wanted to try a different version of the traditional Green Bean Casserole and this was "awesome". The family loved it! It didn't call for any milk or water with the canned soup, so I was a little leary how it would turn out. I think using the frozen green beans (thawed), is the reason no additional liquid was needed. This will be on the table of all my future "big dinners".
Submitted on 11/29/2008 by ridgleydee

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I use kitchen cut green beans instead. i have made this for the past 2 years! for both thanks giving and christmas everyone loves it!
Submitted on 11/11/2008 by a cook