Wednesday, May 8, 2013

Classic Green Bean Casserole

Every good Southerner knows that a deliciously comforting (and probably cheesy) casserole is a must at any potluck dinner.  A classic green bean casserole has always been one of Brad's favorites.  Maybe it's partly because of the scrumptious onion rings that grace the top, or maybe it's because they're just downright yummy.

I stumbled upon Paula Deen's recipe recently and knew that I had to make it for him.  Plus, it's the perfect thing to make when fresh green beans come into season, which wont' be long!

I love this recipe because it incorporates fresh mushrooms into the mix.  It's an easy side dish that would be great to take along to family picnics this summer, or it would be equally perfect for your dinner table tonight.

Bon Appetit, my friends!

Green Bean Casserole
Adapted from:  Paula Deen
***This recipe can be doubled to fill one 9x13" baking dish***

1/3 stick butter
1/2 cup diced onions
1/2 cup sliced fresh mushrooms
2 cups sliced green beans
3 cups chicken broth
1 (10 3/4-ounce) can cream of mushroom soup
1 (2.8-ounce) can French-fried onion rings

Salt & freshly ground black pepper, to taste
Garlic powder, to taste  
1 cup grated Cheddar

Preheat the oven to 350 degrees F. 

Melt the butter in a large skillet. Saute the onions and mushrooms in the butter. Boil green beans in chicken broth for 10 minutes and drain. Add the green beans, mushroom soup, and onion rings to the onion mixture.  Season to taste with salt, pepper and garlic powder.  Stir well. 

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. 

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Lauren said...

Any suggestions for those who don't like or can't have mushrooms?

Anonymous said...

Cream of chicken

Anonymous said...

Leave mushrooms out of the recipe and use cream of chicken instead.