Paula Deen’s Green Bean Casserole

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INTRODUCTION

Paula Deen’s Green Bean Casserole is a warm and simple dish. It uses fresh green beans, mushroom soup, and crunchy onion rings. This is a dish many people put on the table at holidays or for a weeknight side. If you enjoy classic vegetable sides, try a nearby recipe like honey glazed carrots and green beans for a sweet and bright plate to go with this casserole. This article will show you how to make the dish step by step, what tools you need, and how to store and change it. The words are simple and the steps are easy to follow.

WHY YOU WILL LOVE THIS RECIPE

You will love this recipe because it tastes like home and it is quick to make. The sauce is creamy and warm. The green beans stay firm but tender. The fried onion rings on top give a nice crunch. It uses just a few easy ingredients you can find at any store. You do not need special skills to make it. It warms the kitchen and makes people smile at the table. It also pairs well with many main dishes, from roasts to simple chicken or even comfort-cooked beef like a hearty baked Philly cheesesteak casserole for a full dinner that feeds a crowd.

HOW TO MAKE Paula Deen’s Green Bean Casserole

This recipe is a mix of cooked green beans, mushrooms, onion, soup, and crispy onions. You cook the beans in broth first so they stay bright. Then you fry onions and mushrooms in butter, add the beans, mix in the soup and seasonings, and bake. The last step adds cheese for a melty top. The full list of ingredients and the step-by-step instructions are below. Follow the steps in order and the dish will come out creamy, hot, and crunchy on top.

EQUIPMENT NEEDED

• 9×13 baking dish
• Saucepan for boiling broth and beans
• Large skillet for cooking butter, onions, and mushrooms
• Mixing spoon or spatula
• Colander or strainer to drain beans
• Measuring cups and spoons
• Oven mitts
• Grater for the cheese (if not pre-shredded)

Ingredients You’ll Need :

• 3 cups chicken broth
• 2 cups sliced fresh green beans
• 1/3 cup butter
• 1/2 cup diced onion
• 1/2 cup sliced fresh mushrooms
• 1 (10 1/4 -oz) can cream of mushroom soup
• 1 (2 7/8 -oz) can French fried onion rings
• Pinch of salt, pepper, and garlic powder
• 1 cup grated cheddar cheese

STEP-BY-STEP INSTRUCTIONS :

1. Preheat the oven to 350 degrees Fahrenheit. Grease a 9×13 baking dish with oil or butter.
2. In a saucepan, add the chicken broth and bring to a boil.
3. Add the green beans and cook for 10 minutes.
4. In a large skillet, add the butter. Once melted, add the onions and mushrooms and stir.
5. Drain the green beans and add them to the onions and mushrooms.
6. Stir in the mushroom soup, onion rings, and seasonings.
7. Pour the mixture into the greased baking dish.
8. Bake the casserole for 20 minutes. Top with grated cheese and bake for 10 more minutes, or until the cheese is melted. Enjoy!

HOW TO SERVE Paula Deen’s Green Bean Casserole

Serve this casserole hot from the oven. Use a large spoon to scoop servings onto plates. It goes well with roasted meats, baked ham, or simple baked chicken. For a well-rounded plate, add a starch like mashed potatoes or rice. If you want a lighter meal, add a fresh green salad on the side. For a festive table, place the casserole in the center so guests can help themselves.

STORAGE & FREEZING : Paula Deen’s Green Bean Casserole

Storage:

• Let the casserole cool to room temperature for about 30 minutes.
• Cover it with plastic wrap or a tight lid.
• Store in the fridge for up to 3 days.

Reheat:

• Preheat oven to 350°F.
• Heat for 15–20 minutes or until warm throughout.
• You can also reheat single servings in the microwave for 1–2 minutes.

Freezing:

• You can freeze the casserole before baking. Place in a freezer-safe dish and seal well.
• Freeze for up to 2 months.
• To bake from frozen, thaw in the fridge overnight and then bake as directed. If baking from frozen, add extra baking time until hot in the center.

SERVING SUGGESTIONS

• Top each serving with extra fried onion rings for more crunch.
• Add chopped fresh parsley for color.
• Pair with roasted turkey or baked ham for a holiday meal.
• Serve with warm dinner rolls or crusty bread.
• For a full comfort meal, set out mashed potatoes and a glazed vegetable side. You might also like to serve a rich casserole like a cheesy keto ground beef casserole on nights when you want a hearty main and this as the green side.

VARIATIONS

• Cheese Mix: Use Monterey Jack or Gruyere with cheddar for a milder or richer cheese top.
• Cream Base: Swap cream of mushroom soup for cream of chicken soup for a different flavor.
• Fresh Crunch: Toss in chopped water chestnuts or celery for more crunch.
• Low-Sodium: Use low-sodium broth and low-salt soup, and skip the extra pinch of salt.
• Vegan Option: Use plant-based butter, a plant-based cream soup, and dairy-free cheese. Use crispy fried onions that are vegan.
• Gluten-Free: Use gluten-free fried onion rings or top with crushed gluten-free crackers for the crisp layer.
• Add-Ins: Stir in cooked bacon pieces or diced ham for more savory depth.

FAQs

Q: Can I use frozen green beans instead of fresh?
A: Yes. Use frozen green beans but do not cook them in the broth as long. Boil them for 4–6 minutes until just tender, then drain and follow the recipe.

Q: Can I make this without the canned soup?
A: Yes. Make a quick sauce with a butter and flour roux, then add milk and mushrooms to make a cream sauce. Season to taste and mix with the green beans.

Q: Will the onion rings get soggy in the casserole?
A: The onion rings will soften if mixed in. For extra crunch, add most of the rings after baking or save a small portion to sprinkle on top just before serving.

Q: How do I make the casserole ahead for a holiday?
A: Cook the components and assemble the casserole in a baking dish. Cover and chill for up to 24 hours. Bake as directed, adding a few more minutes if very cold. See the make-ahead section below for more tips.

Q: Can I add extra vegetables?
A: Yes. You can add mushrooms, carrots, or peas. If they need cooking, sauté first or adjust the cooking time in the pan so all veggies are tender.

MAKE-AHEAD TIPS FOR Paula Deen’s Green Bean Casserole

• Fully assemble and cover the dish with foil. Store in the fridge for up to 24 hours. Remove foil and bake 10–15 minutes longer than the recipe calls for if it is chilled.
• If you plan to freeze, assemble but do not add the cheese. Wrap tightly with two layers of foil or use a freezer-safe lid. Thaw in the fridge before baking. Add cheese in the last 10 minutes of baking.
• Prep the vegetables a day ahead. Keep the cooked green beans and the sautéed onions and mushrooms in separate containers. Combine and bake when ready.
• Keep the fried onion rings in their own container and add them fresh before serving for extra crunch.

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