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.
Melt the butter over medium heat in a large skillet. Saute the onions and mushrooms for 5 minutes, until softened.
Add the fresh garlic and cook for an additional minute. Remove from heat.
Boil the chicken broth in a large pot and add the green beans. Cook for 10 minutes and drain.
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.
Pour into a greased 1 ½ quart baking dish. Bake uncovered for 20 minutes.
Top with the grated cheese and bake for an additional 10 minutes.
Notes
Substitution Options:
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.
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, drain, 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.