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This Paula Deen Green Bean Casserole is cozy, creamy, and totally crave-worthy — the perfect old-school side dish that shows up at every holiday and always disappears first. It starts with fresh green beans (no canned beans here!), a rich and savory mushroom sauce, a layer of crispy fried onions, and a melty cheddar topping that makes every bite warm and comforting.
Why this recipe is so delicious: You get the best of all worlds — tender-crisp green beans, a creamy, savory sauce, real sautéed mushrooms, and gooey cheddar cheese on top. It’s nostalgic, crowd-pleasing, and unbelievably easy for how much flavor you get.
If you enjoy cozy vegetable sides like this one, try my all-scratch family’s Green Bean Casserole, Southern Style Green Beans, Candied Carrots, or Boursin Cheese Scalloped Potatoes next!
💛 Grab your casserole dish and let’s get cooking together — this one always brings everyone back for seconds!
What Is Paula Deen Green Bean Casserole?
A Paula Deen–style green bean casserole is all about big flavor with simple ingredients. It uses fresh green beans boiled until tender, real mushrooms sautéed in butter, a creamy sauce made from cream of mushroom soup, plenty of crispy fried onions, and a cheesy finish. It’s richer, creamier, and more casserole-style than the traditional Campbell’s version.
✨ Before You Begin
✨ Blanch the beans properly. Boil until tender but not mushy, then shock in an ice bath to lock in that bright color.
✨ Drain extremely well. Any lingering water makes the casserole runny.
✨ Use fresh mushrooms if possible. It gives the sauce a deeper, richer flavor.
✨ Cheddar adds richness. A Paula Deen twist — it melts into the casserole and makes it extra cozy.
✨ Don’t cover while baking. This helps the cheese melt beautifully without steaming the casserole.
Paula Deen 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.
⭐ Pro Tips
⭐ Fully drain the beans. Any leftover water will thin out your creamy sauce, so let them sit in the colander for a minute or two.
⭐ Use sharp cheddar for the most flavor. Mild cheddar melts fine but doesn’t bring the same punch.
⭐ Don’t skip the ice bath. This keeps the beans bright green instead of turning army-green in the oven.
⭐ Make it ahead. Assemble the casserole (without the cheese) up to a day in advance and bake right before serving.
How To Make Paula Deen Green Bean Casserole
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.
What to Serve With Paula Deen Green Bean Casserole
Mains This Pairs With
This cozy Paula Deen Green Bean Casserole fits beautifully alongside so many comforting mains. It’s perfect with classic holiday centerpieces like Stuffed Turkey Breast, Ham Glaze, or Crockpot Pork Tenderloin. It also pairs wonderfully with weeknight favorites such as Million Dollar Chicken, Chicken Pot Pie with Biscuits, or Creamy Chicken Potato Casserole.
For beef lovers, try serving it with Grilled Flank Steak, Mississippi Pot Roast, Hamburger Casserole, or a hearty Beef Stew—the creamy, cheesy green beans balance all those savory flavors perfectly.
✦ Frequently Asked Questions
✦ Can I use canned green beans instead of fresh?
Yes, but fresh will give you a much better texture. If you use canned, skip the boiling step and reduce the initial bake time by 5–7 minutes.
✦ Can I swap the cheddar for another cheese?
Absolutely! Gruyère, Monterey Jack, or even Parmesan work beautifully.
✦ Should I sauté the mushrooms first?
Yes — sautéing brings out their flavor and prevents excess moisture in the casserole.
Still have questions? Drop them in the comments — I love helping you cook with confidence! 💗
More Really Delicious Vegetable Dishes
- Cheesy Roasted Brussels Sprouts
- Melting Potatoes
- Crack Potatoes
- Tennessee Onions
- Honey Glazed Carrots
- Cabbage Casserole
- Green Beans With Bacon
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Thanks for stopping by my kitchen today — happy cooking, friends! 💗 Kathleen
Paula Deen Green Bean Casserole
Ingredients
- 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
Instructions
- 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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Looks yummy good
Thanks so much Sandra! I hope you give it a try!
I just made it yesterday for Thanksgiving. I would say, one casserole is not enough for my guests! They loved it! Thanks for this recipe!
Wow, that’s amazing, Ellen! Happy thanksgiving 🙂