A few years back I wanted to make a green bean casserole, seeing as how it’s a very traditional Thanksgiving side dish. It wasn’t customary in my family to make it and to be quite honest I didn’t care for it too much. I was determined to find a recipe which would turn everyone into a green bean casserole lover! I stumbled upon Paula Deen’s recipe on the Food Network and made the casserole pretty much as the recipe stated. The result; a creamy and flavorful casserole which was truly crowd pleasing. Over the years, I’ve made a few minor changes and tweaks to add my own twist. Try this recipe, your guests will love it!
- 1/4 stick of butter
- 1 clove garlic, finely chopped
- 1/2 cup onions, chopped
- 1/2 cup fresh mushrooms, chopped
- 2 cups green beans, chopped
- 3 cups chicken broth
- 1 (10 3/4-ounce) can reduced sodium cream of mushroom soup
- 1 (2.8 ounce) can fried onion rings (I prefer Trader Joe’s brand)
- 1 Tsp garlic powder
- Salt and Pepper to taste
- 1 cup grated cheddar cheese
Preheat the oven to 350 degrees F. Melt the butter in a large skillet. Saute the onions and mushrooms in the butter. Boil the green beans in chicken broth for 8-10 minutes then drain. Add the green beans, mushroom soup, onion rings (about 1/3 of the can), garlic powder, salt and pepper to taste to the onion mixture. Stir well. Pour into a greased 9×13 baking dish and bake for 20 minutes. Top the casserole with the cheddar cheese and bake for 10 minutes or until the cheese is nice and melted. Finish with the remaining onion rings.
Tasty Additions: Chop two slices of bacon and sauté the onions in the bacon fat, it will add additional flavor.
Ready for the oven!
Original recipe courtesy of Food Network: http://www.foodnetwork.com/recipes/paula-deen/green-bean-casserole-recipe/index.html