Paula Deen’s Green Bean Casserole

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INTRODUCTION

Paula Deen’s Green Bean Casserole is a warm, simple dish that brings comfort to any table. It mixes fresh green beans, mushrooms, onions, and a creamy sauce. Families serve it at holidays and weeknight dinners. The flavor is rich and familiar. If you want a side that feels like home, this recipe is a great pick. Serve it with a bright side like honey glazed carrots and green beans for color and sweet contrast.

WHY YOU WILL LOVE THIS RECIPE

• It uses basic ingredients you can find at any store.
• The steps are easy to follow.
• The dish heats well and tastes even better the next day.
• It blends creamy mushroom flavor with crisp onions on top.
• Kids and adults often ask for seconds.

This casserole tastes like home cooking. It is not fancy, but it is very satisfying. You can make it ahead and bake it when guests arrive. The cheese gives a mild, warm finish that most people like.

HOW TO MAKE Paula Deen’s Green Bean Casserole

Start by preparing your beans and vegetables. Trim and wash the beans. Dice the onion and slice fresh mushrooms. Melt butter in a pan and cook the onion and mushrooms until soft. Add garlic for a short time so it does not burn. Stir in the green beans and a little salt and pepper. Pour in chicken broth and let the mix simmer until the beans get tender. Stir in the cream of mushroom soup to make a creamy sauce. Put the mix into a baking dish. Sprinkle grated Cheddar on top and a few French-fried onions. Bake the casserole until the cheese melts and the top gets light brown. Let it rest a few minutes before serving.

This version comes together fast. The simmer time lets the beans soak up flavor. The cheese melts into the sauce and the fried onions add crunch. Keep steps simple and taste as you go. If the sauce feels too thin, let it simmer a little longer. If it is very thick, add a splash of broth.

EQUIPMENT NEEDED

• Large skillet or sauté pan for cooking the vegetables.
• Wooden spoon or spatula for stirring.
• Measuring cups and spoons.
• 9×13 inch baking dish or a medium casserole dish.
• Oven mitts and a cooling rack.

A good oven-safe dish helps the casserole heat evenly. If you want a different casserole for another night, you can use the same dish to make a hearty bake like a baked Philly cheesesteak casserole. Use a pan that is easy to clean and not too thin so the food cooks evenly.

Ingredients You’ll Need :

• 1/3 stick butter
• 1/2 cup diced onions
• 1/2 cup sliced fresh mushrooms
• 2 cloves garlic minced
• 2 cups sliced green beans
• 3 cups chicken broth
• 1 10 3/4-ounce can cream of mushroom soup
• ½ cup French-fried onions
• Salt/Pepper to taste
• 1 cup grated Cheddar

Measure the cheese and onions before you start. Put the butter out so it will melt fast. If you want to use frozen green beans, thaw them first and drain any extra water.

STEP-BY-STEP INSTRUCTIONS :

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HOW TO SERVE Paula Deen’s Green Bean Casserole

Serve the casserole hot from the oven. Scoop it into a warm serving bowl or place the baking dish on a trivet and serve straight from it. Garnish with a few extra French-fried onions for crunch. A light sprinkle of fresh chopped parsley can add color. Offer a spoon or a wide serving spatula so each portion keeps some of the crunchy top. This dish pairs well with roasted meats, baked ham, or grilled chicken. It also fits well on a holiday table with many side dishes.

STORAGE & FREEZING : Paula Deen’s Green Bean Casserole

To store leftover casserole, cool it to room temperature. Cover the dish tightly with plastic wrap or move portions to airtight containers. Keep in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F (175°C) until hot inside, about 15–25 minutes for a full dish, less for single portions. You can add a sprinkle of cheese or a few fresh fried onions before heating to restore texture.

For freezing, assemble the casserole but do not add the French-fried onions on top. Wrap the dish well in plastic wrap and then in foil, or use a freezer-safe container. Freeze for up to 2 months. To bake from frozen, thaw in the fridge overnight and then bake at 350°F (175°C) until heated through. If you must bake from fully frozen, add extra time and cover with foil until hot, then remove the foil to brown the top.

SERVING SUGGESTIONS

• Pair with roasted turkey or ham at holiday meals.
• Offer simple mashed potatoes or rice to soak up the sauce.
• Add a bright salad with crisp greens and a light dressing to cut the richness.
• For a mix of warm vegetables, serve it with roasted carrots or a fresh green bean side like a hearty casserole-style side that balances textures.

Keep sides plain and fresh to let the casserole shine. Bread rolls or soft biscuits also make good partners for a warm, saucy dish.

VARIATIONS

• Bacon and Onion: Fry some bacon and stir it into the sauce for a smoky bite. Add extra fried onions on top.
• Mushroom Boost: Use more fresh mushrooms and a splash of white wine when you cook them for deeper mushroom flavor.
• Cheesy Mix: Swap some Cheddar for Monterey Jack or Gruyère for a different melt and taste.
• Creamy from Scratch: Make a quick mushroom sauce with butter, flour, milk, and fresh mushroom stock instead of canned soup for a fresher taste.
• Low-Sodium: Use low-sodium broth and a low-salt cream soup to cut sodium. Taste and add salt as needed.
• Vegetarian: Use vegetable stock instead of chicken broth and a vegetarian mushroom soup to make it meat-free.

These swaps keep the dish easy but let you change the flavor. Try one change at a time so you can see how it alters the final taste.

FAQs

Q: Can I use frozen green beans?
A: Yes. Thaw and drain them well. You may need less cooking time when you simmer with broth.

Q: Do I have to use cream of mushroom soup?
A: No. You can make a simple cream sauce with butter, flour, and milk, then add fresh mushrooms for a homemade touch.

Q: How long do I bake the casserole?
A: Bake at 350°F (175°C) until the cheese melts and the top is light brown, normally 20 to 25 minutes. If it was cold or just assembled, it may need a few more minutes.

Q: Can I make this ahead and refrigerate before baking?
A: Yes. Assemble the casserole, cover it, and refrigerate for up to 24 hours. Add the fried onions just before baking for the best crunch.

Q: How can I make the top crispier?
A: Add the fried onions in the last 5–10 minutes of baking, or broil for 1–2 minutes while watching closely.

Q: Is this recipe good for a small family?
A: Yes. You can halve the recipe and bake in a smaller dish. Adjust the cook time slightly for a smaller volume.

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

• Assemble and store: Make the casserole up to 24 hours ahead and keep it covered in the fridge. Add the fried onions on top just before baking.
• Pre-cook the beans: Blanch or simmer the beans ahead to save time on the day you bake. Cool and store in the fridge.
• Portion and freeze: Place single servings in freezer-safe containers. Freeze without the fried onions and add them when you reheat.
• Reheat gently: Warm in the oven to keep texture. A microwave will work for single portions but the top may lose crunch.

Make ahead to save stress. The flavors often meld and taste nice after a few hours in the fridge. If you plan to freeze, use good wrap to limit freezer burn.

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