Onion: Sauteed onions add lots of flavor to this casserole. Green Beans: I think this recipe is best with fresh green beans, but you can use fresh, canned, or frozen.īutter: Sauteing the onions and mushrooms in butter adds tons more flavor than if you were to use oil. At the very least, use salted water so that the string beans are seasoned all the way through. If you don’t have chicken broth, you could substitute it with beef broth or vegetable broth. Even though the recipe card says 6 servings, 4 hungry people could easily go through it.Ĭhicken Broth: Boiling the green beans in chicken broth infuses them with a delicious flavor. This Paula Deen dish was gobbled up at our dinner table, so I’d consider doubling the recipe if you’re on the fence about whether or not you’ll have enough servings. The only thing that might make it more delicious is a bit of chopped bacon. The melted cheese is such a delicious topping and really does make this the best green bean casserole. Once you bake it until the beans are tender, you top it off with plenty of cheddar cheese. The flavor combination of mushrooms and onions sauteed in butter, green beans cooked in chicken broth, crispy French-fried onions, creaminess from the cream of mushroom soup, and just a hint of seasonings is really next level delicious. This recipe definitely does not disappoint and would taste amazing with a Boneless Turkey Breast Roast, our Turkey Tenderloin Recipe, or this Copycat Honey Baked Ham. Green beans and potatoes are always at the top of my list for must-have side dishes for Thanksgiving or Easter. Oh my goodness, Paula Deen’s old fashioned green bean casserole is seriously amazing!
It’s an easy recipe packed with flavor from the fresh green beans, mushrooms, onions, French-fried onions, cream of mushroom soup, and cheddar cheese. Paula Deen’s green bean casserole is the best make-ahead side dish for Thanksgiving or Easter.
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