Paula Deen's Green Bean Casserole
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.
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.
Notes
Double: If you'd like to double the recipe, place in a 9x13" 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.
Storage: Store the leftovers in a covered container in the refrigerator for up to 3 days.
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.
