Paula Deen Green Bean Casserole
Fresh green beans simmered in chicken broth, mixed with butter-sautéed mushrooms and onion, cream of mushroom soup and French-fried onions, and baked under sharp cheddar.
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Ingredients
- 3 cups chicken broth
- 2 cups fresh green beans washed and ends trimmed, about 3/4 pound
- 1/3 stick butter
- 1/2 medium yellow onion diced, about 1/2 cup
- 1/2 cup fresh mushrooms sliced
- 1 can condensed cream of mushroom soup 10.5 ounces
- 1 can French-fried onions 2.8 ounces
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon garlic powder
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon onion powder
- 1 cup sharp cheddar cheese freshly grated
Instructions
- Preheat the oven to 350°F. Lightly grease a 1 1/2-quart (6-cup) baking dish with cooking spray.
- Put the green beans in a medium saucepan, pour the chicken broth over them and bring to a boil. Once boiling, turn the heat to medium, boil for 10 minutes, then drain.
- While the beans cook, melt the butter in a large nonstick skillet over medium heat. Add the onion and mushrooms and sauté until the onion is translucent and the mushrooms have softened, about 5 minutes.
- Add the drained green beans, cream of mushroom soup, French-fried onions, salt, garlic powder, pepper and onion powder to the skillet and mix thoroughly. Transfer to the baking dish.
- Bake uncovered for 20 minutes.
- Sprinkle the cheddar evenly over the top and bake 5 to 10 minutes more, until the casserole is hot (165°F in the center) and the cheese has melted.
Notes
The chicken broth is drained off after cooking the beans; most of it is not eaten. Refrigerate leftovers within 2 hours and eat within 3 to 4 days; reheat to 165°F.
Nutrition
Serving: 1servingCalories: 264kcalCarbohydrates: 14.7gProtein: 6.8gFat: 19.9gSodium: 682mgFiber: 2.4gSugar: 3.3g