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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (514g) Recipe makes 6 servings The following items or measurements are not included below: 5 3/4 ounces French fried onion rings |
||
| Calories 343 | ||
| Calories from Fat 213 | (62%) | |
| Amount Per Serving | %DV | |
| Total Fat 23.8g | 36% | |
| Saturated Fat 12.1g | 60% | |
| Monounsaturated Fat 6.1g | ||
| Polyunsaturated Fat 2.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 47mg | 15% | |
| Sodium 1682mg | 70% | |
| Potassium 619mg | 17% | |
| Total Carbohydrate 18.0g | 6% | |
| Dietary Fiber 4.1g | 16% | |
| Sugars 4.3g | ||
| Protein 16.6g | 33% | |
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Green Bean-Mushroom Casserole (By Paula Deen)
By: KITTENCAL
Nov 7, 2006
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.
SERVES 6 -8
Ingredients
- 1/4 cup butter
- 2 tablespoons minced fresh garlic
- 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 chicken broth
- 2 (10 3/4 ounce) cans cream of mushroom soup, undiluted
- 1/4 cup grated parmesan cheese
- 1 teaspoon black pepper
- salt (optional)
- 2 (2 7/8 ounce) cans French fried onion rings
- salt (optional)
- 1 cup grated old cheddar cheese (can use (to taste)
Directions
1
Melt the butter in a large skillet over medium heat; add in mushrooms and garlic; cook until they loose their moisture; set aside.2
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.3
Butter a 3-quart casserole dish (or a little larger).4
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.5
Transfer to the prepared casserole dish.6
Bake at 350 degrees for 20 minutes.7
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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Featured Reviews for This Recipe
From: misscookarama99978
On Apr 25, 2008
I made this at Thanksgiving and forgot to rate it. It was the most delcious green bean casserole I have ever had. My nephew is still talking about it. Thank you Kittencal.
From: puppitypup
On Dec 29, 2007
We loved the addition of the mushrooms jazz up our old standard and cooking the green beans in broth made sense too. But the ratio of soup and butter to the green beans was too high for us. I would try again cutting the soup and butter in half. I used cream of celery rather than cream of mushroom soup for personal preference. Thanks for posting Kitten!
From: tkclark624
On Jul 16, 2007
There are not enough stars to rate this dish! I have never been so excited about a recipe - it is so delicious that the next time I make it I will just have this for my dinner! I "lightened" it up with 98% fat free soup, trans-fat free margarine, low salt chicken boullion, and fat free cheddar and my husband, who hates "diet stuff", and who has also never been a fan of green bean casserole, loved it! Thanks so much for this - the old standard casserole recipe will never be used again in this house!
From: Marsha D.
On Jan 23, 2007
This has got to be the best Green Bean Casserole I have ever had. 
I used Cream Of Mushroom Soup in place of the can soup and added 1/2tsp of black pepper. I also sliced my fresh green beans length wise as I seen Emeril do one day on his program and blanced the green beans in water with chicken bouillon cubes for 4 to 5 minutes. Than fellowed recipe as stated.
It is so delicious! We will be making this recipe from now on when we want a green bean casserole. Thanks so much for sharing one of Paula Deens great recipes.
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