Paula Deen Green Bean Casserole

This Paula Deen Green Bean Casserole has become a must on a lot of people’s holiday dinner menus. Unlike the classic casserole Paula does things her own way! She created a green bean casserole with cheese!

Paula Deen Green Bean Casserole

I think you’ll love this version as much as our family does!

Paula’s string bean casserole may be slightly more labor intensive to make than the usual green bean casserole but it’s so worth it. I love the fresh green beans, mushrooms and the cheese!

I always use more mushrooms than called for just because I love them! A splash of Worcestershire sauce doesn’t hurt anything either! I’m sure Paula wouldn’t mind!

I made this for Thanksgiving last year and used the fresh green beans called for instead of canned or frozen like in the classic green bean casserole.

If you decide to do that be sure and cook them long enough. Otherwise they may be a bit crisp. But it’s still a yummy recipe.

A nice change from the standard bean casserole.

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Paula Deen Green Bean Casserole
  • 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 1/4 ounce can cream of mushroom soup
  • 1 2 7/8 ounce can French fried onion rings
  • 1 pinch salt black pepper, and garlic powder
  • 1 cup grated cheddar cheese
  1. Preheat oven to 350º.
  2. Bring the chicken broth to a boil in a saucepan. Boil the green beans in the broth for 10 minutes.
  3. Meanwhile, in a large skillet, melt the butter and saute the onions and mushrooms.
  4. 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.
  5. 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.

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