It’s November, and Thanksgiving is right around the corner! If you’re thinking of ways to prepare sides in advance, Paula Dean’s Green Bean Casserole Recipe outshines any other! The southern ingredient touches change the recipe into something wonderful, albeit probably not the time to cut calories! We think you’ll like the differences, and as always, enjoy!
Paula Dean’s Green Bean Casserole
1 pinch Paula’s House Seasoning (see below)*
1 can 2.8oz Fried Onion
1 can 10-2/4oz Cream of Mushroom Soup
3 cups Chicken Broth
2 c Fresh Sliced Green Beans
½ c Onions, diced
1/3 Stick Butter
1 c Cheddar Cheese, Shred
- Preheat oven to 350.
- Melt butter in a large skillet and sauté onions and mushrooms until tender.
- Boil green beans in another pot of chicken broth for 10 minutes and drain.
- Add beans, soup, onion rings, and House seasoning to skillet and stir well.
- Pour into greased 1 ½ quart baking dish and bake for 20 minutes. Top casserole with cheese and bake 10 minutes longer, or until casserole is hot and cheese is melted.
*House Seasoning (bulk):1 c salt, ¼ c black pepper, ¼ c garlic powder