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Wednesday, July 9, 2014

Paula Deen’s Green Bean Casserole

These were a hit in our house!  I didn't have any fried onions so I crushed up some potato chips and used those instead and it was basically the same thing.  Hubby did say that they were not near as good when he heated them up at work the next day.
 
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 (I used 2 because I didn't want to open another can...)
1 can cream of mushroom soup (I use cream of chicken)
1 (2.8 oz) can French-fried onion rings
pinch of salt, black pepper, and garlic powder (1 tsp house seasoning)
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.
 
 

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