Green Bean-Mushroom Casserole (By Paula Deen)

Kittencalskitchen's Note:

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

• Total Time: 50 mins
• Prep Time: 25 mins
• Cook Time: 25 mins

Ingredients:

Servings: 6

• 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)

Directions:

1. 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.
2. 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.
3. Butter a 3-quart casserole dish (or a little larger).
4. 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.
5. Transfer to the prepared casserole dish.
6. Bake in a preheated 350 degrees F oven for 20 minutes.
7. 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.

Reviews

[Gina Farina]

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!

[Chef #1536911]

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.

[tiger7lady]

I usually can't stand green been casserole. I made this for Thanksgiving because everyone else likes it. When I tasted this I couldn't get enough of them. They were SOOOO good. I will have to make these another time when it's not a holiday because OH SO GOOD!