Sandra This Paula Deen Green Bean Casserole is a cheesy and creamy recipe, which is made with green beans and cream of mushroom soup. It’s the perfect holiday side dish, ready in about 45 minutes.
Paula Deen Green Bean Casserole Ingredients
- 1/3 stick Butter
- 1/2 cup diced onions
- 1/2 cup sliced fresh mushrooms
- 3 cups chicken broth
- 2 cups sliced green beans (fresh or frozen)
- 1 (10 3/4 oz) can cream of mushroom soup
- 1 (2.8 oz) can french-fried onion rings
- 1 pinch Paula Deen’s House Seasoning (or salt, pepper, and garlic powder to taste)
- 1 cup grated cheddar cheese
How To Make Paula Deen Green Bean Casserole
- Prep the Oven and Sauté Aromatics: Preheat your oven to 350°F. In a large skillet, melt the butter over medium heat. Add the diced onions and sliced mushrooms and sauté until they are softened and the mushrooms have browned.
- Cook the Green Beans: In a separate pot, bring the chicken broth to a boil. Add the green beans and cook for 10 minutes until tender. Drain the green beans well.
- Combine the Casserole: In a large mixing bowl, combine the drained green beans, the sautéed onions and mushrooms, the cream of mushroom soup, and the french-fried onion rings. Season with the House Seasoning (or salt, pepper, and garlic powder) to taste and stir well.
- Bake the Casserole: Pour the mixture into a greased 1 1/2-quart baking dish. Bake for 20 minutes.
- Add Cheese and Finish: After 20 minutes, remove the casserole from the oven and top with the grated cheddar cheese. Return it to the oven and bake for another 10 minutes, or until the casserole is hot and the cheese is melted and bubbly.
Recipe Tips
- How do you prevent a watery casserole? It is crucial to drain the green beans very well after boiling them. Any excess liquid will make the final casserole watery.
- Can I use canned green beans? Yes. If using canned green beans, you can skip the step of boiling them. Just make sure they are very well-drained before adding them to the mixture.
- What is Paula Deen’s House Seasoning? It’s a signature blend of salt, black pepper, and garlic powder. If you don’t have it, you can make your own by mixing 1 cup of salt, 1/4 cup of black pepper, and 1/4 cup of garlic powder. Use it to season to your taste.
- Can I make this ahead of time? Yes, you can assemble the casserole (up to the cheese topping), cover it, and refrigerate it for up to 24 hours. You may need to add 5-10 minutes to the initial baking time. Add the cheese topping as directed.
What To Serve With Green Bean Casserole
This classic, savory side dish is a staple for holiday meals and pairs perfectly with:
- Roasted turkey or chicken
- A glazed holiday ham
- Pot roast or a perfectly cooked steak
- Meatloaf
How To Store Green Bean Casserole
Refrigerate: Store leftovers, covered, in the refrigerator for up to 4 days. Reheat in the microwave or in a 350°F oven until warmed through. The onion rings inside will soften upon refrigeration but will still be delicious.
Green Bean Casserole Nutrition Facts
- Calories: 280 kcal
- Protein: 10g
- Fat: 22g
- Carbohydrates: 12g
- Sodium: 800mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Absolutely. Cream of chicken or cream of celery soup are great substitutes for the cream of mushroom soup and will give the casserole a slightly different, but still delicious, flavor.
While the cheese is classic for this version, you could also use a more traditional topping of just French-fried onions or even crushed buttery crackers mixed with melted butter.
To make a vegetarian version, simply substitute the chicken broth with vegetable broth.
Paula Deen Green Bean Casserole Recipe
Description
A rich and cheesy green bean casserole made with fresh mushrooms, a creamy sauce, and a melted cheddar topping.
Ingredients
Instructions
- Preheat oven to 350°F. Grease a 1 1/2-quart baking dish.
- In a skillet, melt the butter and sauté the onions and mushrooms until tender.
- In a separate pot, boil the green beans in the chicken broth for 10 minutes; drain well.
- In a large bowl, combine the drained green beans, sautéed vegetables, cream of mushroom soup, french-fried onions, and House Seasoning. Stir well.
- Pour the mixture into the prepared baking dish.
- Bake for 20 minutes.
- Top the casserole with the grated cheddar cheese and bake for another 10 minutes until hot and bubbly.
Notes
- Drain Well: Draining the green beans thoroughly after boiling is the key to a creamy, not watery, casserole.
- Fresh Mushrooms: Using fresh sautéed mushrooms adds a much deeper, earthier flavor than just the canned soup alone.
- House Seasoning: This signature blend adds a perfect savory note, but salt, pepper, and garlic powder can be used as a substitute.
- Make-Ahead: Assemble the casserole without the cheese topping and refrigerate. Add the cheese just before baking.
