If you have read my bio or followed this blog for a while, you know I am a huge fan of Mrs Paula Deen. She was my inspiration for starting my blog and continues to inspire me as a foodie. When I lived in San Antonio last year I was lucky enough to attend the grand opening of her restaurant Paula Deen’s Family Kitchen. Paula and her husband Michael attended the ribbon cutting and I was finally able to meet my mentor.
I will share photos and a review from the restaurant later this month but until then check out this delicious Green Bean Casserole recipe from Paula.
Meeting Paula Deen in 2018 in San Antonio, TX.
Stay tuned for a restaurant review of Paula Deen’s Family Kitchen.
We dined there 4 times before we moved!
Lucky me- they are opening one in nearby Branson, MO this year so I can visit again.
Paula Deen's Green Bean Casserole
Makes 6-8 servings
Ingredients
- 1/4 tsp Paula Deen's House Seasoning {3 parts salt to 1 part black pepper and garlic powder}
- 1 2.8 oz can French-fried onion rings
- 1 20 oz can cream of mushroom soup
- 1 32 oz container of chicken broth
- 4 cups green beans sliced
- 1 cup button mushrooms. sliced
- 1/2 yellow onion diced
- 4 tbsp butter
- 1 cup cheddar cheese shredded
Instructions
- Preheat the oven to 350 °F.
- Melt the butter in a large skillet.
- Sauté the onions and mushrooms in the butter.
- Boil green beans in chicken broth for 10 minutes and drain.
- Add the green beans, mushroom soup, onion rings and seasoning to a large bowl and mix well.
- Pour into a greased 8x8 baking dish.
- Bake for 20 minutes, then top the casserole with cheese and bake for 10 minutes longer, or until the casserole is hot and cheese is melted.
Notes
Recipe adapted from Paula Deen
Did you make this Recipe?Tag @flchefnicole or hashtag #fortheloveoffoodblog
This recipe uses fresh green beans and they really make it tastes so much better than when I have used canned in the past.
Wash, remove ends, and cut in half or thirds.
Boil green beans in chicken broth for 10 minutes
Drain the beans.
Sauté the onions and mushrooms in the butter.
This recipe calls for Paula’s House Seasoning. You can buy it online or in her stores.
Or make your own with 3 parts salt to 1 part black pepper and 1 part garlic powder.
Add the green beans, mushroom soup, onion rings and seasoning and mix well.
Pour into a greased 8×8 baking dish.
Bake for 20 minutes at 350 degrees.
Top the casserole with cheese and bake for 10 more minutes.
Paula’s original recipe called for 2 cups of cheese {pictured} but I have since adapted the recipe and cut the cheese in half so it is not too gooey and greasy.
This casserole is everything you crave in a comfort food dish: creamy, cheesy, and oh so good!
One day Paula and I will meet again, and I can share some of my recipes with her!
This is such a classic- my family loves this recipe!
The picture with paula deen is so cute! You look super excited and pretty. I bet this was a memorable day for you. 🙂
This looks amazing! I have never had green bean casserole with cheddar cheese before. I must try this!
Totally saving this for late! This looks like a perfect family gathering dish!
Beans are so healthy and this looks like a good family dish!
This looks perfect for dinner any night of the week!
How many servings does this recipe make?
It makes 6-8 servings.
I’m making this bean casserole and already have the ingredients. It sounds so delicious!
Can this be made day before and baked the next day?
Yes! Just don’t add any crunchy toppers until ready to bake.
Can this be done in a crock pot? If so, how? Thanks!
Yes, for 3 hours on low with canned beans. I also posted a new Crockpot version: https://www.4theloveoffoodblog.com/crockpot-creamy-green-bean-casserole/