Green Bean-Mushroom Casserole (By Paula Deen)

READY IN: 50mins
lazyme
Recipe by Kittencal@recipezazz

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

Top Review by officemaintenance

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.

Ingredients Nutrition

  • 14 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
  • 14 cup fresh grated parmesan cheese
  • 12 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.

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