Everything you need to conquer life in the kitchen.
Say good riddance to Old Man Winter with these seasonal picks.
As a member, you can save and sort your favorite recipes -- for FREE!Join Food.com
Our most popular mains, sides and salads — here's what you want to eat for dinner right now.
Our home cooks have perfected top-notch remakes of your favorite restaurant dishes.
As a member, you can save and organize your favorite recipes and more.Join Food.com
We've got the cantina classics that will have your friends buzzing on May 5th.
Did you know that there's a new food holiday 365 days a year? See what today is!
ALSO NEW: Get Our New Food Holidays App!
As a member, you can save your favorite recipes, plan menus and more.Join Food.com
JoyfulCook shares more about her travels, living abroad and her favorite international cuisine.
Learn the best way to cook bacon, shred chicken and reheat pizza.
We've rounded up some of our home cooks' most entertaining kitchen mishaps.
Select () or exclude () categories to narrow your recipe search.
As you select categories, the number of matching recipes will update.
Find exactly what you're looking for with the web's most powerful recipe filtering tool.
Showing 1-6 of 6
By Deb from Ca
on November 29, 2010
This truly is the best! It beats the traditional recipe by far! My son has recently found that he is lactose intolerant and he is a big green bean casserole fan. I used fresh green beans that I cooked first until just tender. I also mixed some of the onions with the beans and then put some more on later for a crisp topping. He doesn't care for mushrooms, but said he couldn't taste them in this recipe. Everyone at Thanksgiving dinner raved about this side dish and all agreed it was the best ever. I did use 4 T of butter as suggested by another reviewer and it was just right. Thanks for the great recipe!person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on October 06, 2009
I used the other half an onion to make y own fried onion. This recipe came out quite well, and we'll definitely make it again. The only thing that was strange is that it calls for 8 Tbsp butter (I used Earth Balance), but I only ever saw a place for 4 Tbsp in the written instructions. 8 Tbsp really made it too greasy, so I think that 4 Tbsp must be the right amount.person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on November 27, 2012
I made this recipe for Thanksgiving because my husband is allergic to dairy products and, I must say, it turned out wonderfully! It tasted just as good as the real thing! A couple quick notes about the recipe as it's written...the recipe calls for 8 tbsp of "butter." As mentioned in previous reviews, you should only use 4 tbsp, rather than 8. Also, obviously, butter isn't dairy free so you should just swap in your favorite dairy free butter substitute (I used earth balance and it worked out perfectly). Additionally, I used low sodium veggie broth and AlsoSalt instead of salt to lower the sodium content so that my dad could enjoy it as well. Wonderful recipe...everyone loved it and I will definitely be making it again next year!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on November 27, 2012
I made this for Thanksgiving this year and it came out AMAZING. I had to make it gluten free as well by using a gluten free flower. But man was it good. Everyone has asked me to make it again for Christmas and any other events we have going on. Oh and make sure to use dairy free butter.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on November 22, 2012
on November 19, 2012
Serving Size: 1 (193 g)
Servings Per Recipe: 4
The following items or measurements are not included: