If you haven’t tried it yet, Paula Deen’s green bean casserole just might become your new go-to side dish!
Green bean casserole is a classic holiday side, and for good reason. It’s creamy, crunchy, and is the ultimate comfort food!
Before trying this recipe, I never thought green beans could taste this good. In fact, I believe this is the only way you should prepare green beans.
I just can’t get enough of the creaminess and the crunch. What a perfect combination!
While it’s more commonly found on Thanksgiving and Christmas, you can make green bean casserole any day of the year.
The recipe is so simple, it’s impossible to mess up.
Looking for the perfect side dish for tonight’s dinner? The search is over! Paula Deen’s green bean casserole is exactly what you need.
Let’s get cooking, y’all!
Paula Deen’s Green Bean Casserole
Green bean casserole has been around since 1955.
It was invented by the Campbell Soup Company’s Dorcas Reilly and comprises green beans, cream of mushroom soup, and French’s fried onions.
It’s ultra-rich, creamy, and is packed with flavor and a whole lotta crunch.
Because of its flavor and affordability, the casserole has grown popular over the years, and eventually became a holiday staple.
But while it’s especially popular during the holidays, it’s easy enough to make on any given day. It comes together in just under an hour!
This recipe is southern star Paula Deen’s very own. Like what you’d expect from any of her recipes, this one yields a ridiculously tasty dish!
I love that aside from the mushroom soup, it also calls for fresh mushrooms for more flavor and texture.
It also uses lots and lots of cheese! That’s what makes it impossible to resist.
Ingredients
- Fresh green beans – The beans will be cooked in chicken broth for more flavor. You can also use canned or frozen beans if preferred.
- Fresh mushrooms – For a wonderful earthy flavor! If you’re not a fan, feel free to omit it from the recipe.
- Cream of mushroom soup – It serves as the casserole’s rich and creamy sauce.
- French’s fried onion rings – Apart from the flavor, they also give the casserole an extra element of crunch.
- Pinch of salt, pepper, and garlic powder – To taste.
- Grated cheddar cheese – for that ooey-gooey melty cherry on top.
Tips for the Best Casserole
Substitute cream of mushroom soup with cream of celery or chicken soup for a fun flavor variation.
Can’t get enough of cheese? Up the quantity to 2 cups for an ultra-cheesy casserole!
We all know the holidays can get pretty busy. Save yourself time on the day of and make the casserole in advance.
Prepare the casserole 1 to 2 days ahead of time and keep it in the fridge, covered in plastic wrap or foil. Also, don’t add the onions just yet! Otherwise, they’ll get soggy.
Then, just bake whenever you’re ready! Just keep in mind that you’ll need to cook it a bit longer if you’re baking it straight from the fridge.
This recipe calls for fresh green beans, but you can also use frozen or canned beans as well. It’s completely up to you!
If you like softer beans, go for canned beans. If you like crunchy beans, use fresh or frozen.
Undercook the beans on purpose because they will cook and soften further as they bake. This way, you’ll get that perfect bean consistency.
Drain the beans well! Otherwise, the liquid will make your sauce thin.
Before adding the salt, pepper, and garlic powder, taste the mixture first. This will prevent you from over-seasoning the casserole.
Serving a huge crowd? Double the recipe and cook it in a larger baking dish.
Beans and bacon make a fantastic pair. Add cooked and chopped bacon for a nice smoky contrast.
What Goes With This Casserole?
Green bean casserole is a popular Thanksgiving and Christmas side dish. That said, it pairs wonderfully with holiday entrees such as turkey and ham.
If serving casserole on a regular weeknight, it’s best paired with barbecue, salmon, pork chops, or pot roast.
How to Store and Reheat Green Bean Casserole
Have leftovers? You can store green bean casserole in the fridge for up to 3 to 4 days.
To reheat, cover the casserole with foil and bake at 350 degrees Fahrenheit for 15 minutes per pound. Remove the foil and cook for another 10 minutes.
If you want to crisp up the fried onions, broil the casserole on low for 2 to 3 minutes.
If you want a longer casserole lifespan, pop it in the freezer. You can freeze it either before or after baking.
If freezing before baking, do not add the fried onions just yet. Double wrap the casserole with plastic wrap and double wrap again with foil.
Frozen pre-baked casserole keeps well for up to 3 months.
Defrost the casserole in the fridge overnight and cook according to recipe instructions.
If you freeze the casserole post-baking, double wrap it in plastic wrap and double wrap again with foil. Frozen baked casserole keeps well for up to 3 months.
Before reheating, thaw in the fridge overnight. Pop it in a 350 degree-Fahrenheit oven for 20 to 25 minutes.
Paula Deen’s Green Bean Casserole
6
servingsIngredients
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
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease a 9×13 baking dish with oil or butter.
- In a saucepan, add the chicken broth and bring to a boil.
- Add the green beans and cook for 10 minutes.
- In a large skillet, add the butter. Once melted, add the onions and mushrooms and stir.
- Drain the green beans and add them to the onions and mushrooms.
- Stir in the mushroom soup, onion rings, and seasonings.
- Pour the mixture into the greased baking dish.
- Bake the casserole for 20 minutes. Top with grated cheese and bake for 10 more minutes, or until the cheese is melted. Enjoy!
Did you mean to say a 1 1.5-quart baking dish for this recipe? That sounds really big for six servings! Would a 9×13-in 3 quart, an 8×8-in 2.5 quart or a 7×11-in 2 quart work best? Thanks!
Hi Kendall, great catch! A 9×13 baking dish is likely the most suitable for this recipe.