Paula Deen’s Green Bean Casserole
Delicious and creamy Paula Deen’s Green Bean Casserole made with green beans, cream of mushroom, and topped with crispy fried onions.
Equipment
- Casserole dish
- skillet
Ingredients
- 15 ounce chicken broth
- 4 cups green beans trimmed to 2-inch pieces
- 3 Tablespoons butter salted, used
- ½ cup finely chopped onions
- 1-2 teaspoons minced garlic
- 10 ounce cream of mushroom
- ⅓ cup milk
- 1 ½ cups french fried onions divided (more if desired)
- ½ cup grated cheddar cheese more if desired
- salt and pepper to taste
Instructions
- Preheat the oven to 350°F. Butter a 1 ½ quart casserole dish.
- Heat 15 ounces chicken broth in a skillet over medium-heat. Add 4 cups fresh green beans and simmer for 7 minutes until tender crisp. Drain extra liquid and dump into casserole dish.
- Add 3 Tablespoons butter and ½ cup chopped onions to skillet. Cook for 3 minutes. Then stir 1-2 teaspoons garlic and cook an additional 1-2 minutes.
- Add 10 ounces cream of mushroom soup and ⅓ cup milk. Let simmer a minute or two. Season with salt and pepper, to taste. Pour mixture into the casserole dish. Mix in ½ cup cheese and ½ cup fried onions.
- Bake uncovered for 20 minutes. Stir and then add the remaining 1 cup fried onions to the top. Bake an additional 10 minutes, or until green beans are tender.
Notes
If doubling the recipe, place in a 9×13" baking dish. For a shortcut, skip simmering the green beans and just use 2 cans. You can add ½ cup sliced mushrooms if desired. To make ahead, prepare the mixture and cover it, leaving out the fried onions and cheese until baking. Store leftovers in a covered container in the refrigerator for up to 3 days.
Nutrition
Serving: 1servingCalories: 250kcalCarbohydrates: 18gProtein: 6gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 820mgPotassium: 300mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 1mg
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