Paula Deen's Green Bean Casserole

This recipe may be a little more labor intensive to make than the usual green bean casserole but it's so worth it. I love the fresh green beans and the cheese! I always use more mushrooms than called for just because I love them!

• Ready In: 50 mins
• Serves: 6

Ingredients

• 1⁄3 cup butter
• 1⁄2 cup  diced onion
• 1⁄2 cup  sliced fresh mushrooms
• 2  cups  sliced fresh green beans
• 3  cups chicken broth
• 1 (10 1/4ounce) can  cream of mushroom soup
• 1 (2 7/8ounce) can  French fried onion rings
• 1  pinch salt, black pepper, and garlic powder
• 1  cup  grated cheddar cheese

Directions

1. Preheat oven to 350º.
2. Bring the chicken broth to a boil in a saucepan.
3. Boil the green beans in the broth for 10 minutes.
4. Meanwhile, in a large skillet, melt the butter and saute the onions and mushrooms.
5. Drain the green beans and add to the mushroom and onions mixture.
6. Add the mushroom soup, onion rings, and seasonings to this mixture as well.
7. Stir until well combined and pour into a greased 1 1/2 quart baking dish.
8. Bake for 20 minutes, then top the casserole with the Cheddar and bake for 10 minutes longer, or until the casserole is hot and cheese is melted.