Let me tell you about my favorite way to make green bean casserole – and yes, it's Paula Deen's recipe, because that woman knows her way around comfort food.
You'll want fresh green beans if you can get them, but frozen ones work just fine (we're practical cooks here). The secret's in that mushroom sauce she makes – none of that canned stuff, though I won't judge if that's what you've got on hand.
What makes this recipe really sing is the sharp cheddar cheese mixed right in – sounds different, but trust me on this one. And those crispy fried onions on top? Don't skimp there. They're not just for show; they give that perfect crunch that makes folks come back for seconds.
I've been making this at every holiday for years now, and there's never any leftovers to speak of. It's straightforward cooking – nothing fancy – but it's the kind that makes people feel at home. The sort of dish where you can measure ingredients by eye and it'll still turn out just right. And if you get those green beans nice and tender, but still with a little bite to them, well, you've got yourself a proper Southern side dish.
When folks ask me for the recipe, I tell them it's just good honest cooking – the kind that doesn't need fancy explanations or special equipment. Just good ingredients and a little patience in the kitchen.
Recipe
Paula Deen's Green Bean Casserole is a beloved Southern comfort dish that transforms ordinary green beans into a creamy, crunchy delight. This classic casserole combines fresh or canned green beans with mushroom soup, creating a rich base that's topped with crispy fried onions for that perfect textural contrast. The addition of cheddar cheese enhances the dish, making it even more indulgent, while the option to use fresh green beans allows for a fresher taste and a more vibrant dish that echoes the rustic simplicity of Peach and blueberry cobbler.
The beauty of this recipe lies in its simplicity and adaptability, making it an ideal side dish for holiday gatherings or family dinners. While the traditional recipe calls for canned ingredients, fresh alternatives can be used to elevate the dish's flavor profile and create a more homemade taste.
Ingredients:
- 2 (10.5 oz) cans cream of mushroom soup
- 4 (14.5 oz) cans green beans, drained
- 1 cup milk
- 1 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 cup grated cheddar cheese
- 1 (6 oz) container French fried onions
- 1/4 cup slivered almonds (optional)
- 1 teaspoon soy sauce
- 1/2 cup diced onions
Preheat oven to 350°F. In a large mixing bowl, combine cream of mushroom soup, milk, pepper, garlic powder, and soy sauce. Add drained green beans and half of the fried onions, stirring gently to coat. Transfer mixture to a greased 9×13 inch baking dish. Top with cheddar cheese, remaining fried onions, and almonds if using. Bake uncovered for 25-30 minutes until bubbly and the top is golden brown.
For best results, avoid overcooking the casserole as this can make the green beans too soft and the topping too dark. The casserole can be assembled up to 24 hours in advance and refrigerated, but add the fried onion topping just before baking to maintain crispiness. If using fresh green beans, blanch them first in boiling water for 5 minutes, then shock in ice water before adding to the casserole.
Green bean casserole, a fixture of Southern comfort food, gets the Paula Deen treatment in this rich, satisfying version. While the original recipe was created by Campbell's Soup Company in 1955, Deen's adaptation elevates the classic with fresh ingredients and her signature flair for hearty cooking.
This casserole transforms everyday green beans into a creamy, crunchy dish that's become a staple at holiday gatherings and family dinners across America. The combination of fresh green beans, mushroom soup, and crispy fried onions creates layers of texture and flavor that have made this casserole a time-tested favorite.
Conclusion
Just like my gran taught me – green bean casserole ain't fancy, but it's mighty good eating. Start with fresh green beans if you can get 'em, but frozen works just fine too. Mix those beans with some real mushroom soup (the canned stuff'll do), add a splash of milk and a good shake of black pepper. Now, don't skimp on those crispy onions – they're what makes this dish special. Layer half in with the beans, save the rest for the top. Pop it in a 350-degree oven and let it bubble away for about 25 minutes until everything's hot and those onions turn golden brown. Trust me, when those onions get all toasty and the sauce starts bubbling up around the edges, you'll know it's ready. Been making this for 30 years, and it never fails to disappear faster than a cold drink on a hot day.