Green Bean-Mushroom Casserole (By Paula Deen)

READY IN: 50mins


  • 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)
  • 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)


  • 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.