*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I made this dish for thanksgiving dinner tonight. Instead of using the french dressing I used a can of cream of mushroom soup. I put just a couple of drops of the dressing in it. then instead of the french onion things I mixed together plain bread crumbs with some hot and spicy bread crumbs with a little italian seasoning. when it was done cooking then I shredded some mozz. cheese on the top and put it back in to melt the cheese. My Husband loved it. And he is hard to please sometimes. this was a big hit.
This was good but the taste of the French dressing was a bit overpowering. Make sure you like this type of dressing before making this dish. However my husband and I still liked the combination and will make it in the future with a bit less dressing or an additional can of green beans =o)
This was okay. It was certainly easy to make and the colors of the beans and bacon together made for a pretty dish. I loved the taste combination of the bacon and the green beans but I wasn't a huge fan of the French dressing element. I used homemade French dressing and a lot of it pooled at the bottom rather than sticking to the beans. If you try this I'd recommend using the thicker store-bought dressing. I might try this in the future using ranch dressing instead.
Wow I was very pleasantly surprised by the end result! I doubled the recipe and used fresh green beans because I had a surplus of them on hand. I made the French dressing from scratch - after reading someone else's review saying that their homemade dressing was too thin for the casserole I added some cornstarch and barbeque sauce to the dressing. I also used seitan bacon to make it vegan friendly. I added a teaspoon each of ground flax seed and nutritional yeast and I topped it with my homemade cashew based grated-cheese type topping. I would have never thought of this on my own but I will absolutely make it again!
I made this pretty much according to recipe. I did use frozen Italian style green beans (which I blanched and then cooled in ice water) instead of the canned. Also after reading the other reviews I cut back a bit on the dressing. This dish was well received by my guests.
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