Paula Deans Green Bean Casserole Recipes

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PAULA DEEN'S GREEN BEAN CASSEROLE



Paula Deen's Green Bean Casserole image

This recipe may be a little more labor intensive to make than the usual green bean casserole but it's so worth it. I love the fresh green beans and the cheese! I always use more mushrooms than called for just because I love them!

Provided by Lvs2Cook

Categories     Cheese

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

1/3 cup butter
1/2 cup diced onion
1/2 cup sliced fresh mushrooms
2 cups sliced fresh green beans
3 cups chicken broth
1 (10 1/4 ounce) can cream of mushroom soup
1 (2 7/8 ounce) can French fried onion rings
1 pinch salt, black pepper, and garlic powder
1 cup grated cheddar cheese

Steps:

  • Preheat oven to 350º.
  • Bring the chicken broth to a boil in a saucepan.
  • Boil the green beans in the broth for 10 minutes.
  • Meanwhile, in a large skillet, melt the butter and saute the onions and mushrooms.
  • Drain the green beans and add to the mushroom and onions mixture.
  • Add the mushroom soup, onion rings, and seasonings to this mixture as well.
  • Stir until well combined and 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.

Nutrition Facts : Calories 243.9, Fat 20.1, SaturatedFat 11.3, Cholesterol 46.9, Sodium 948.9, Carbohydrate 7.7, Fiber 1.2, Sugar 2.9, Protein 9

PAULA'S GREEN BEAN CASSEROLE



Paula's Green Bean Casserole image

My family loves green bean casserole but I'm a bit weary of the regular old recipe. Found this from Ms. Deen and plan to try for our next holiday meal.

Provided by KathyP53

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

1/4 cup butter
1/2 cup diced onion
1/2 cup sliced fresh mushrooms
2 cups sliced fresh green beans
3 cups chicken broth
1 (10 3/4 ounce) can cream of mushroom soup
1 (2 7/8 ounce) can French fried onion rings
1 pinch seasoning salt (Paula's House seasoning or other)
1 cup grated cheddar cheese

Steps:

  • Preheat oven to 350 degrees.
  • Melt butter in large skillet. Saute onions and mushrooms in butter. Boil green beans in chicken broth for 10 minutes and drain. Add green beans, mushroom soup, onion rings, and seasoning salt to onion mixture. Stir well. Pour into a greased 1 1/2 quart baking dish. Bake for 20 minutes, then top with cheddar cheese and bake for 10 minutes longer, or until casserole is hot and cheese is melted and bubbly.

GREEN BEAN-MUSHROOM CASSEROLE (BY PAULA DEEN)



Green Bean-Mushroom Casserole (By Paula Deen) image

This is a highly rated recipe from Paula Deen of the Food Channel and worth making! I have tweaked it slightly and doubled the complete amounts to suit our tastes --- Paula has a house seasoning blend mix which is 1/2 cup salt mixed with 2 tablespoons black pepper and 2 tablespoons garlic powder, she uses a small amount in this casserole, you have the option of omitting the fresh garlic and adding it in, store the remaining mix in an air tight container for up to 6 months, I strongly recommend using low-sodium cream of mushroom soup

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 11

1/4 cup butter
3 garlic cloves, minced
2 cups fresh sliced mushrooms (does not have to be exactly 2 cups)
6 cups fresh green beans (ends removed and cut in half, can use more or less if desired)
6 cups low sodium chicken broth
2 (10 3/4 ounce) cans low-sodium condensed cream of mushroom soup, undiluted
1/4 cup fresh grated parmesan cheese
1/2 teaspoon black pepper (or to taste)
salt (optional)
2 (2 7/8 ounce) cans French fried onion rings (such as Durkee)
1 cup grated old cheddar cheese (can use (to taste)

Steps:

  • Melt the butter in a large skillet over medium heat; add in mushrooms and garlic; cook stirring until mushrooms loose their moisture then set aside.
  • Place the green beans in a medium saucepan; cover with chicken broth and bring to a boil; cook for about 8-10 minutes or until just fork-tender drain but do not rinse.
  • Butter a 3-quart casserole dish (or a little larger).
  • Place the mushroom soup, onion/mushroom mixture, Parmesan cheese, black pepper and onion rings in a large bowl; mix well to combine, add in the cooked green beans; mix to combine.
  • Transfer to the prepared casserole dish.
  • Bake in a preheated 350 degrees F oven for 20 minutes.
  • Remove from oven and sprinkle the grated cheddar cheese on top; return to oven for about 5-7 minutes or until the cheese has melted.

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