I like green bean casserole a lot. Before, I had always used can beans. This time, I have used fresh green beans, onions, and mushrooms. All these ingredients brought the whole dish to another level. There were different layers of flavors. Bryan and I just couldn’t stop eating. And, it is very easy to make. I will be making this very soon again.
Green Bean Casserole (Adapted from Paula Deen’s Green Bean Casserole)
– 1 medium onion (diced)
– 4 ounces button mushrooms (sliced)
– 1 pound fresh green beans
– 1 (10 ¾-ounce) can cream of mushroom soup
– ½ (2.8-ounce) can French-fried onion rings
– 2 cups low-sodium chicken broth
– 2 cups water
– 1 tablespoon butter
– 1 tablespoon olive oil
– garlic powder
- Preheat the oven to 350˚F.
- Wash and cut off the tips of green beans, and half them.
- In a medium pot, add the chicken broth and water. Bring to a boil, and then add the green beans. Cook for 10 minutes and drain.
- Meanwhile, heat the butter and olive oil in a large pan over medium-low heat. Saute the onions and mushrooms in the pan until slightly soft.
- Add the cooked green beans, mushroom soup, 1/2 of the onion rings into the onion mixture. Season a little with salt, pepper, and garlic powder. (Do not over season because the onion rings and mushroom soup are well-seasoned already.) Stir well over low heat.
- Pour the mixture into a greased 8 x 8 inches baking dish. Cover the top with the rest of the onion rings. Bake for 20 minutes.