Paula Deen’s green bean casserole features fresh, tender green beans smothered in a creamy mushroom sauce. Crispy, fried onions add an extra layer of deliciousness. These are great to serve for Sunday supper yet are lovely enough for all the holidays!
Paula Deen’s Green Bean Casserole Ingredients
- Butter: I use unsalted butter.
- Onion: Yellow onion.
- Mushrooms: Cremini mushrooms or white button mushrooms.
- Green Beans: Blanched in chicken broth, drained, and plunged into an ice bath, these tender green beans are loaded with flavor and stay beautifully bright green.
- Chicken Broth: I use low sodium.
- Mushroom Soup: Regular flavored mushroom soup.
- Fried Onion Rings: The type that comes prepared in a little canister. I used a French brand.
- Salt + Black Pepper: We only use small amounts of these.
- Garlic Powder: Adds a very subtle flavor.
- Cheese: I like sharp cheddar but feel free to use whatever you’d like.
Storing + Freezing + Make-Ahead
- How Long Can You Keep This In The Fridge? Leftovers can be stored in the fridge for 3-4 days.
- Can You Freeze This? No, not really. The sauce will not be as creamy and will become a bit watery.
- Make-Ahead Tips: Yes! Since I serve this for the holidays, making this ahead of time is important to me! I follow the recipe below but do not bake it. Once everything is in the baking dish, I hotel wrap the dish with plastic wrap (best kitchen trick ever!) and then store it in the fridge for a day or two.
- When I’m ready to serve, I pull the dish out of the refrigerator and let it sit on the counter for about an hour before baking as directed below.
- Food Safety: If you’d like more info on food safety check out this link for green bean casserole storage tips and this link for leftovers.
If you’re serving this for one of the holidays they’re great with ham, turkey, standing rib roast, or beef tenderloin. If you’re looking for more holiday side dishes to add to the meal please check out my Easter side dishes and Thanksgiving side dishes.
How To Make Paula Deen’s Green Bean Casserole
- Bring the chicken broth to a boil.
- Add green beans and boil.
- Plunge the green beans into an ice bath and drain.
- Melt the butter.
- Add onions and mushrooms.
- Saute until onions are translucent.
- Add green beans.
- Add mushroom soup, onion rings, salt, pepper, and garlic powder.
- Stir until evenly combined.
- Pour into prepared baking dish. Bake.
- Add cheddar then bake again until melted.
More Really Delicious Vegetable Dishes
- Cheesy Roasted Brussels Sprouts
- Brown Sugar Carrots
- Sauteed Asparagus with lots of garlic!
- Roasted Garlic Asparagus With Feta
- Melting Potatoes
- Simple Roasted Peppers
- Crack Potatoes
Tried This Recipe?
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Paula Deen's Green Beans
- 1/3 cup butter
- 1/4 cup onion, diced
- 1/4 cup fresh mushrooms, sliced
- 2 cups fresh green beans, trimmed and cut into 2 inch pieces
- 3 cups chicken broth
- mixing bowl with ice bath
- 1 (10 1/4 ounce) can cream of mushroom soup
- 1 (2 7/8 ounce) can French fried onion rings
- 1 pinch salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 cup grated cheddar cheese
- Preheat oven to 350ºF (177ºC). Spray an 8X8 baking dish with nonstick cooking spray; set aside.
- In a medium saucepan, bring the chicken broth (3 cups) to a boil. Add green beans (2 cups) and boil for 10 minutes. Drain and pour into the ice bath until the beans are cool enough. Pour into a colander and drain well.
- Melt butter (1/3 cup) in a large skillet over medium heat. Sauté onions and mushrooms until onions are translucent.
- In a mixing bowl, stir with a large wooden spoon, mushroom soup (1 can), onion rings (1 can), salt (1 pinch), pepper (1/4 teaspoon), and garlic powder (1/4 teaspoon) until evenly combined.
- Add green beans, and onion and mushroom mixture and stir to evenly combine. Pour into prepared baking dish.
- Bake in preheated oven, uncovered, for 20 minutes. Remove from oven and sprinkle cheddar (1 cup) evenly over top then continue to bake until cheese is melted and casserole is heated through.
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