Inspired by Paula Deen’s green bean casserole, this version is made with green beans, cream of mushroom soup, and topped with crispy French fried onions and cheddar cheese.

If you’re a fan of green beans, you’ll also love bacon wrapped green bean bundles or sauteed green beans, too!

A southern green bean casserole inspired by Paula Deen's recipe in a white baking dish.

This post may contain affiliate links. Read disclosure policy.

Key Takeaways: Paula Deen’s Green Bean Casserole

  • Southern favorite: Inspired by Paula Deen’s green bean casserole, this classic side dish has a creamy mushroom sauce, cheddar cheese and crispy fried onions.
  • Fresh green beans: Simmering the beans in chicken broth adds extra flavor while keeping them tender without getting mushy.
  • Perfect for holidays: This cheesy green bean casserole is easy to make ahead and a crowd favorite for Thanksgiving or Christmas dinner.

Why I Love This Recipe

For many families, including my own, Thanksgiving dinner just wouldn’t be complete without a green bean casserole on the table. This Southern classic, inspired by Paula Deen’s recipe, is the ultimate comfort side dish that will have everyone reaching for one more bite!

It’s easy to make, always a crowd favorite, and pairs perfectly with oven roasted turkey, baked ham and creamy mashed potatoes.

XO - Jamielyn

Recipe Ingredients

Ingredients for green bean casserole including fresh green beans, chicken broth, cream of mushroom soup, milk, cheddar cheese, onion, garlic, butter, and crispy fried onions.

Find the full printable recipe with specific measurements below.

  • Green beans and chicken broth: Fresh green beans are parboiled in chicken broth for extra flavor then drained.
  • Butter: Adds richness and helps sauté the onions (and mushrooms, if you choose to include them) for a savory base.
  • Onion and garlic: Finely diced onion and minced garlic add depth of flavor and balance the creamy sauce.
  • Condensed cream of mushroom soup: The classic base of any green bean casserole. You can use store-bought or homemade cream of mushroom soup if you prefer a completely from-scratch version.
  • Milk: Thins out the soup mixture slightly, giving the casserole a smoother, creamier texture.
  • French fried onions: The crispy, golden topping that gives this Paula Deen green bean casserole its signature crunch.
  • Cheddar cheese: Freshly grated cheddar melts perfectly into the creamy sauce for extra richness. Swap in Parmesan or omit the cheese entirely for a more traditional take.

How to Make Paula Deen’s Green Bean Casserole

Green beans simmering in chicken broth for green bean casserole.

Step 1: Simmer green beans in a large pot or skillet with chicken broth for 7 minutes then drain and add to casserole dish.

Green beans tossed with creamy mushroom sauce in a baking dish for green bean casserole.

Step 2: Add butter and chopped onions to skillet and cook 3 minutes, stir in garlic and cook 2 minutes. Add milk and cream of mushroom soup, simmer then pour the creamy mushroom sauce over the tender green beans.

Showing how to make green bean casserole.

Step 3: Top casserole with cheese and 1/2 cup French fried onions then bake uncovered for 20 minutes.

Showing how to make a green bean casserole.

Step 4: Stir and then sprinkle 1 cup crispy fried onions to the top. Bake an additional 10 minutes, or until the green bean mixture is tender.

Tips for the Best Green Bean Casserole

  • Drain the green beans well. After simmering them in chicken broth, drain thoroughly so the extra liquid doesn’t make the casserole watery.
  • Keep the topping crispy. Mix some French fried onions into the casserole, then save the rest for the last 10 minutes of baking so they stay golden and crunchy.
  • Add mushrooms or bacon. For more savory flavor, sauté 1/2 cup sliced mushrooms with the onions or stir in some cooked, crumbled oven baked bacon.
  • Try Paula Deen’s house seasoning. This is just a simple blend of 1 teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon garlic. Start with a small amount since the broth already adds salt.
  • Double for a crowd. Making this for Thanksgiving? Double the ingredients and use a 9×13-inch baking dish. Allow additional baking time if needed.

Recipe FAQs


Can I make Paula Deen’s green bean casserole with canned green beans?

Yes! You can substitute 2 cans of green beans, drained well, and skip simmering them in chicken broth. Fresh green beans have a firmer texture, but canned beans are a great shortcut when you’re short on time.

Can I use frozen green beans?

Absolutely! Thaw and drain them well before adding to the casserole. There’s no need to cook them first. Just keep in mind that frozen green beans may release more moisture as they bake.

Can I make green bean casserole ahead of time?

Yes! Prepare the green beans and creamy sauce, then assemble in your baking dish without the cheese or fried onions. Cover and refrigerate overnight. When ready to bake, stir in the cheese and first portion of fried onions, then add the remaining crispy topping during the last 10 minutes of baking. A chilled casserole may need a little extra baking time.


Why is my green bean casserole watery?

This usually happens when the green beans aren’t drained well enough, especially if you’re using frozen beans. Make sure to drain off any extra liquid before adding the sauce. Letting the casserole rest for 5–10 minutes after baking can also help the sauce thicken slightly.


What can I substitute for cream of mushroom soup?

Cream of chicken soup is an easy substitute if you’re not a fan of mushrooms. You can also use homemade cream of chicken soup for a more from-scratch version.


Can I make this green bean casserole in the crockpot?

Yes you can make crockpot green bean casserole! Cook the fresh green beans first, then drain and combine with the sauce ingredients in your slow cooker. Cook on low for 2–3 hours or high for 1–2 hours, until heated through. Stir in the cheese and add the French fried onions just before serving. The topping won’t get as crispy as it does in the oven.

Serving spoon scooping creamy Paula Deen green bean casserole with cheddar cheese and crispy onion topping from white dish.

More Thanksgiving side dish recipes we love include corn casserole, mashed potato casserole and sweet potato casserole with marshmallows!

More Side Dish Recipes

See all
See all
A southern green bean casserole inspired by Paula Deen's recipe in a white baking dish.

Paula Deen’s Green Bean Casserole

5 from 14 votes
Recipe by: Jamielyn Nye
Prep Time: 14 minutes
Cook Time: 30 minutes
Total Time: 44 minutes
Servings: 8
Inspired by Paula Deen’s green bean casserole, this version is made with green beans, cream of mushroom soup, and topped with crispy French fried onions and cheddar cheese.
Print Pin This! Rate

Video

Ingredients 

  • 15 ounce can chicken broth
  • 4 cups green beans , trimmed to 2-inch pieces
  • 3 Tablespoons butter , I used salted
  • ½ cup finely chopped onions
  • 1-2 teaspoons minced garlic
  • 10 ounce can cream of mushroom
  • ⅓ cup milk
  • 1 ½ cups french fried onions , divided (more if desired)
  • ½ cup grated cheddar cheese , more if desired

S&P, to taste

Instructions

  • Prep. Preheat the oven to 350°F. Butter a 1 1/2 quart casserole dish.
  • Parboil green beans. Heat 15 ounces chicken broth in a skillet over medium-heat. Add 4 cups fresh green beans and simmer for 7 minutes until tender crisp. You can also use water if preferred (the chicken broth just adds another depth of flavor). Drain extra liquid and dump into casserole dish.
  • Saute onion and garlic. Add 3 Tablespoons butter and 1/2 cup chopped onions to skillet. Cook for 3 minutes. Then stir 1-2 teaspoons garlic and cook an additional 1-2 minutes.
  • Cream of mushroom sauce. Add 10 ounces cream of mushroom soup and 1/3 cup milk. Let simmer a minute or two. Season with salt and pepper, to taste. Pour mixture into the casserole dish. Mix in 1/2 cup cheese and 1/2 cup fried onions.
  • Bake uncovered for 20 minutes. Stir and then add the remaining 1 cup fried onions to the top. Bake an additional 10 minutes, or until green beans are tender.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Double: If you’d like to double the recipe, place in a 9×13″ baking dish.
Green beans: For a shortcut you can skip simmering the green beans in stock and just use 2 cans of green beans. 
Mushrooms: You can add 1/2 cup sliced mushrooms (while cooking the onions), if desired. 
Make ahead: If you want to prepare this dish the night before, simply pour the prepared mixture into the casserole dish (leave out the fried onions and cheese and add just before baking) and cover with foil. 
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 15–20 minutes or until heated through. Add fresh French fried onions on top to bring back the crunch.

Nutrition

Serving: 0.5cup, Calories: 152.55kcal, Carbohydrates: 11g, Protein: 3.6g, Fat: 10.84g, Saturated Fat: 5.88g, Cholesterol: 19.77mg, Sodium: 473.69mg, Potassium: 312.63mg, Fiber: 1.87g, Sugar: 3.01g, Vitamin A: 581.46IU, Vitamin C: 11.29mg, Calcium: 82.63mg, Iron: 0.89mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.