Paula Deen's green bean casserole features fresh, tender green beans smothered in a creamy mushroom sauce. Crispy, fried onions add even more flavor.
Course Side Dish
Cuisine American
Keyword copycat recipes, green bean casseroles, green bean recipes, vegetable side dishes
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Total Time 40 minutesminutes
Servings 4- 6 servings
Calories
Author Kathleen
Ingredients
1/3cup butter
1/4cup onion,diced
1/4cup fresh mushrooms,sliced
2cupsfresh green beans,trimmed and cut into 2 inch pieces
3cupschicken 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
1pinchsalt
1/4teaspoonblack pepper
1/4teaspoon garlic powder
1cupgrated 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.