Or, rather, MOSTLY not your mother’s green bean casserole. Paula Deen has taken one of our Thanksgiving must-haves and really turned it into a scrumptious casserole. Even Mr. Meat Eater took seconds (that’s what I should have had a picture of). I could have just eaten it and nothing else it was that good.
It’s very easy to make although a bit more time-consuming than the old Campbell’s Soup version. It’s really delicious so give it a try!
Paula Deen’s Green Bean Casserole
1/3 cup butter
1/2 cup diced onions
1/2 cup sliced fresh mushrooms
2 cups sliced fresh green beans
3 cups chicken broth
1 can cream of mushroom soup
1 (2.8 oz) can French-fried onion rings
pinch of salt, black pepper, and garlic powder
1 cup grated Cheddar cheese
Preheat oven to 350º.
Bring the chicken broth to a boil in a saucepan. Boil the green beans in the broth for 10 minutes.
Meanwhile, in a large skillet, melt the butter and saute the onions and mushrooms.
Drain the green beans and add to the mushroom and onions mixture. Add the mushroom soup, onion rings, and seasonings to this mixture as well. Stir until well combined and pour into a greased 1 1/2 quart baking dish.
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.
Makes 6 servings.