Paula Deen’s Green Bean Casserole

This homemade Green Bean Casserole recipe from Paula Deen is an easy make-ahead side dish idea for holidays and family dinners. It’s full of simple ingredients and is all topped with warm, melted cheese. (And it’s Crock Pot Friendly!) 

Love easy side dish ideas? Be sure to try Paula Deen’s Corn Casserole recipe next!

A white bowl filled with green bean casserole topped with melted cheese.

Ingredients for Paula Deen’s Green Bean Casserole

  • Onions- If you have picky eaters, you can substitute 1/2 tsp onion powder instead.
  • Fresh Mushrooms- Mushroom haters: feel free to omit.
  • GarlicFreshly minced garlic at home is best. 1/2 teaspoon garlic powder may also be used.
  • Salt/Pepper- You may choose to omit salt.
  • Condensed Cream of Mushroom Soup– Here is a homemade version.
  • Chicken Broth
  • Fresh Green Beans
  • Butter- Consider using non-salted.
  • Cheddar Cheese– Grate your own at home from a block for best flavor and consistency.
  • French Fried Onions

PRO TIP: After baking, I like to sprinkle roughly chopped bacon on top for added flavor and color. You can reserve 2 Tablespoons of bacon drippings to saute the onions and mushrooms in instead of butter.

PRO TIP: I like to omit 1/4 of the can of mushroom soup and replace it with sour cream.

A glass bowl filled with ingredients needed to make green bean casserole.

Using Canned or Frozen Green Beans

While I recommend using fresh green beans for the best results, frozen is the next best option, followed by canned:

Using Frozen Green Beans:

  • Frozen green beans may also be used. They should be thawed and patted dry.
  • Cook them in chicken broth just as you could with fresh.

Using Canned Green Beans:

  • 1 (14.5 oz.) can of green beans (drained) may be used instead of fresh.
  • No need to cook in them chicken broth, simply mix it in with the other ingredients after draining. Note that canned green beans are already salted.

A line of fresh green beans on a white surface with a knife and the stems cut off on each side.

☝️ The quickest way to cut green beans is to line ones of similar size next to each other and cut all the stems at once with a long knife.

You may also prefer to cut the green beans in half.


Boiling the Green Beans

  • I recommend boiling the green beans for 8 minutes instead of 10 for a slightly firmer consistency, especially because they’re going to bake in the oven for 30 more minutes.
  • Don’t add the green beans to the chicken broth until it has reached a boil.
  • The salt in the chicken broth will not only season the green beans, but will help them to maintain their color.

A close up look at warm green bean casserole topped with cheese.

Make Ahead Method

This casserole can be prepared up to 2 days ahead of time. Cover it tightly and and store in the fridge until ready to bake:

  • Assemble the casserole as instructed but don’t mix in the crispy fried onions until you’re ready to bake.
  • Shred the cheese and store in a Ziploc bag until ready to bake.
  • Let it sit out for 15-20 minutes prior to baking.

Crock Pot Green Bean Casserole

This recipe is great in the Crock Pot, I recommend doubling the recipe and following these tips:

  • Cook the green beans and combine with the other ingredients as noted in the original recipe, but leave out the French Fried onions.
  • Cook on low for 5 hours.
  • Top with cheese and cover until melted.
  • Top with French Fried Onions and serve, (no further heating required).

👉This is the Crock Pot that I have, I love that it automatically switches to warm once the cooking time is up. You can also sear meat in it on the Stove!

A plate with warm green bean casserole topped with melted cheese.

More Side Dish Ideas

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Print
Servings: 4
Paula Deen's Green Bean Casserole
Prep Time:
10 mins
Cook Time:
35 mins
Total Time:
45 mins
 
Author: Stephanie
Course: Side Dish
Cuisine: American
Keyword: Green Bean Casserole, Green Bean Casserole Recipe, Paula Deen's Green Bean Casserole

This homemade Green Bean Casserole recipe from Paula Deen is an easy make-ahead side dish idea for holidays and family dinners. It's full of simple ingredients and is all topped with warm, melted cheese.

Ingredients
  • 1/3 stick butter
  • 1/2 cup diced onions
  • 1/2 cup sliced fresh mushrooms
  • 2 cloves garlic minced
  • 2 cups sliced green beans
  • 3 cups chicken broth
  • 1 10 3/4-ounce can cream of mushroom soup
  • ½ cup French-fried onions
  • Salt/Pepper to taste
  • 1 cup grated Cheddar
Instructions
  1. Preheat oven to 350 degrees F.
  2. Melt the butter over medium heat in a large skillet. Saute the onions and mushrooms for 5 minutes, until softened.
  3. Add the fresh garlic and cook for an additional minute. Remove from heat.
  4. Boil the chicken broth in a large pot and add the green beans. Cook for 10 minutes and drain.
  5. In a large bowl, combine the onions, mushrooms, garlic, green beans, mushroom soup and French-fried onions. Add any salt/pepper if desired, refrain from adding too much salt.
  6. Pour into a greased 1 ½ quart baking dish. Bake uncovered for 20 minutes.
  7. Top with the grated cheese and bake for an additional 10 minutes.
Recipe Notes
  • ½ teaspoon onion powder can be added for non-onion lovers.
  • The mushrooms can be omitted for non-mushroom lovers.
  • ½ teaspoon garlic powder can be used instead of fresh garlic if necessary.
  • Here is a homemade version of condensed cream of mushroom soup.

Using Frozen Green Beans:
• 2 cups frozen green beans may also be used. They should be thawed and patted dry.
• Cook them in chicken broth just as you could with fresh.


Using Canned Green Beans:
• 1 (14.5 oz.) can of green beans (drained) may be used instead of fresh.
• No need to cook in them chicken broth, simply mix it in with the other ingredients after draining.


Crock Pot Green Bean Casserole:

  • Cook green beans and assemble as instructed, but omit the French Fried Onions.
  • Heat on low for 5 hours.
  • Top with cheese and cover until melted.
  • Top with French Fried onions and serve. No further heating required.
Nutrition Information
Calories: 243, Fat: 15g, Saturated Fat: 8g, Cholesterol: 33mg, Sodium: 1425mg, Potassium: 448mg, Carbohydrates: 15g, Fiber: 2g, Sugar: 3g, Protein: 13g, Vitamin A: 663%, Vitamin C: 21%, Calcium: 245%, Iron: 2%

Source: PaulaDeen.com