Prep 25 mins
Cook 25 mins
This is a highly rated recipe from Paula Deen of the Food Channel and worth making! I have tweaked it slightly and doubled the complete amounts to suit our tastes --- Paula has a house seasoning blend mix which is 1/2 cup salt mixed with 2 tablespoons black pepper and 2 tablespoons garlic powder, she uses a small amount in this casserole, you have the option of omitting the fresh garlic and adding it in, store the remaining mix in an air tight container for up to 6 months, I strongly recommend using low-sodium cream of mushroom soup
- 1⁄4 cup butter
- 3 garlic cloves, minced
- 2 cups fresh sliced mushrooms (does not have to be exactly 2 cups)
- 6 cups fresh green beans (ends removed and cut in half, can use more or less if desired)
- 6 cups low sodium chicken broth
- 2 (10 3/4 ounce) cans low-sodium condensed cream of mushroom soup, undiluted
- 1⁄4 cup fresh grated parmesan cheese
- 1⁄2 teaspoon black pepper (or to taste)
- salt (optional)
- 2 (2 7/8 ounce) cans French fried onion rings (such as Durkee)
- 1 cup grated old cheddar cheese (can use (to taste)
- Melt the butter in a large skillet over medium heat; add in mushrooms and garlic; cook stirring until mushrooms loose their moisture then set aside.
- Place the green beans in a medium saucepan; cover with chicken broth and bring to a boil; cook for about 8-10 minutes or until just fork-tender drain but do not rinse.
- Butter a 3-quart casserole dish (or a little larger).
- Place the mushroom soup, onion/mushroom mixture, Parmesan cheese, black pepper and onion rings in a large bowl; mix well to combine, add in the cooked green beans; mix to combine.
- Transfer to the prepared casserole dish.
- Bake in a preheated 350 degrees F oven for 20 minutes.
- Remove from oven and sprinkle the grated cheddar cheese on top; return to oven for about 5-7 minutes or until the cheese has melted.
I made this for Thanksgiving and we all thought it was delicious.I loved the fresh mushrooms and green beans.So much better than using the canned ones.The only thing I changed was I only used one can of mushroom soup and one can of the onion rings.It was still just right for us.This is the best green bean casserole! Thanks for the recipe.
My family is very traditional and doesn't like when I "fool around" with classic holiday dishes. So I was very happy to find a recipe that gave new life to this old stand-by favorite in a subtle way. I have to qualify the 5-star rating because I didn't make this recipe exactly as posted but that's what I appreciated about it: you could take lots of liberty here to personalize it and still come out with a winner. I thought the addition of some garlic would be great but not as much as the recipe called for, so instead I added the same amount of whole cloves of garlic to the pot of simmering green beans in the chicken broth and discarded it when done. I also substituted a wonderful white cheddar cheese (Boxing Cheese) instead of the parmesan and didn't add any on top at the end so as not to give away the fact that I changed the traditional recipe. Also, I took note that some reviewers said their casseroles came out too soupy, so I drained the simmered green beans completely but saved the broth, which I added back in to the final mix gradually until I felt there was the right amount of liquid in it. Really glad I did that because it came out perfect and I wound up discarding the vast majority of the broth. This Thanksgiving everyone really yummed up the casserole, but couldn't put their finger on why it was different from when I made it in past years. Tee hee I got away with it! This is my new go-to recipe for an old favorite. Thanks for posting it!
I've made the original version for years (with canned grean beans), and it is a HUGE hit. Everything is better with cheese, right? Will try it with Kittencal's "tweaks" as she has never steered me wrong.