OH MY GOD, is this good!!!
I grew up with the old canned bean version, and I've always liked it pretty well, but THIS is SO much better! Fresh beans, fresh mushrooms, butter (natch), cheese ... oh yeah!
This was all that was left, and I remembered to take a picture of the leftovers before I put them in the fridge.
I will never make it any other way, now!
Lee
Paula Deen’s Green Bean Casserole
INGREDIENTS
I grew up with the old canned bean version, and I've always liked it pretty well, but THIS is SO much better! Fresh beans, fresh mushrooms, butter (natch), cheese ... oh yeah!
This was all that was left, and I remembered to take a picture of the leftovers before I put them in the fridge.
I will never make it any other way, now!
Lee
Paula Deen’s Green Bean Casserole
Servings
6
servings
6
servings
INGREDIENTS
- 3 cups chicken broth
- 2 cups sliced fresh green beans
- 1/3 cup butter
- 1/2 cup diced onion
- 1/2 cup sliced fresh mushrooms
- 1 (10 1/4 -oz) can cream of mushroom soup
- 1 (2 7/8 -oz) can French fried onion rings
- Pinch of salt, pepper, and garlic powder
- 1 cup grated cheddar cheese
- Preheat the oven to 350 degrees Fahrenheit. Grease 1 1.5-quart baking dish with oil or butter.
- In a saucepan, add the chicken broth and bring to a boil.
- Add the green beans and cook for 10 minutes.
- In a large skillet, add the butter. Once melted, add the onions and mushrooms and stir.
- Drain the green beans and add them to the onions and mushrooms.
- Stir in the mushroom soup, onion rings, and seasonings.
- Pour the mixture into the greased baking dish.
- Bake the casserole for 20 minutes. Top with grated cheese and bake for 10 more minutes, or until the cheese is melted. Enjoy!
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