Community Pick
Green Bean-Mushroom Casserole (By Paula Deen)
photo by lazyme
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 59.14 ml butter
- 3 garlic cloves, minced
- 473.18 ml fresh sliced mushrooms (does not have to be exactly 2 cups)
- 1419.54 ml fresh green beans (ends removed and cut in half, can use more or less if desired)
- 1419.54 ml low sodium chicken broth
- 2 (609.51 g) can low-sodium condensed cream of mushroom soup, undiluted
- 59.14 ml fresh grated parmesan cheese
- 2.46 ml black pepper (or to taste)
- salt (optional)
- 2 (163.00 g) can French fried onion rings (such as Durkee)
- 236.59 ml grated old cheddar cheese (can use (to taste)
directions
- 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.
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Reviews
-
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.
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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!
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