"Hunger is the best sauce in the world."--Cervantes

Paula Deen's Green Bean Casserole Recipe

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This recipe for Paula Deen's Green Bean Casserole, by , is from The Perry Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Melissa Morauer
Added: Wednesday, July 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/3 stick butter
1/2 c diced onions
1/2 c sliced fresh mushrooms
2 c sliced green beans
3 c chicken broth
1 (10 3/4-ounce) can cream of mushroom soup
1 (2.8-ounce) can French-fried onion rings
Pinch House Seasoning, recipe follows
1 c grated Cheddar

House Seasoning:
1 c salt
1/4 c black pepper
1/4 c garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Directions:
Directions:
Preheat the oven to 350 F.

Melt the butter in a large skillet. Saute the onions and mushrooms in the butter. Boil green beans in chicken broth for 10 minutes and drain. Add the green beans, mushroom soup, onion rings, and House Seasoning, to taste, to the onion mixture. Stir well. Pour into a greased 1 1/2-quart baking dish. Bake for 20 minutes, then top the casserole with the Cheddar and bake for 10 minutes longer, or until the casserole is hot and cheese is melted.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
10 minutes Cook time 20 minutes
Personal Notes:
Personal Notes:
Recipe courtesy of Paula Deen. This recipe contains a lot less sodium than traditional holiday green bean casseroles.

 

 

 

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