Paula Deen is known for her Southern-style cooking, and her green bean casserole recipe is a classic dish that has been enjoyed by many for years. I recently tried making this recipe myself, and it turned out to be a hit with my family. In this blog post, I will share the recipe, along with tips on how to make it even more delicious.
I had heard so much about Paula Deen's green bean casserole that I just had to give it a try. As someone who loves to cook, I was excited to see what all the fuss was about. I gathered all the ingredients and got to work in the kitchen, eager to impress my family with this classic dish. As I mixed together the creamy mushroom soup, sour cream, and shredded cheddar cheese, I couldn't help but feel a sense of anticipation. Would it taste as good as everyone said it would? As I poured the mixture into the baking dish and added the crunchy cracker topping, I knew I was getting closer to finding out.
Finally, after baking it in the oven, the moment of truth had arrived. I took a bite and was immediately transported to a Southern kitchen with its comforting flavors and creamy texture. My family loved it too, and we all agreed that it was the perfect side dish for any occasion. I was glad that I had tried Paula Deen's green bean casserole for myself. It's a classic dish that is sure to please anyone who tries it. And while the process may be simple, the result is nothing short of delicious.
- 2 cans of green beans
- 1 can of cream of mushroom soup
- 1 cup of sour cream
- 1 cup of shredded cheddar cheese
- ½ cup of diced onion
- ½ cup of crushed Ritz crackers
- ¼ cup of melted butter
- Salt and pepper to taste
How To Make It:
- Preheat your oven to 350 degrees F.
- In a large mixing bowl, combine the green beans, cream of mushroom soup, sour cream, cheddar cheese, diced onion, and salt and pepper. Mix well.
- Pour the mixture into a 9x13-inch baking dish.
- In a separate bowl, mix together the crushed Ritz crackers and melted butter.
- Sprinkle the cracker mixture over the top of the casserole.
- Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the casserole is heated through.
- Serve and enjoy!
How To Store It:
If you have any leftovers, you can store them in an airtight container in the refrigerator for up to 3-4 days.
How To Refrigerate It:
To refrigerate the casserole, allow it to cool to room temperature before covering it with plastic wrap or aluminum foil and placing it in the refrigerator.
How To Reheat It:
To reheat the casserole, preheat your oven to 350 degrees F. Cover the dish with aluminum foil and bake for 15-20 minutes, or until heated through.
Tips To Make It More Delicious:
- Add a can of French-fried onions to the top of the casserole before baking for an extra crunch.
- Use fresh green beans instead of canned ones for a fresher taste.
- Swap out the shredded cheddar cheese for a different type of cheese, such as pepper jack or Swiss.
- Add some chopped bacon to the casserole for a smoky flavor.
Can I use frozen green beans instead of canned ones?
Yes, you can use frozen green beans instead of canned ones. Just be sure to thaw them first before using them.
Can I use a different type of cream soup?
Yes, you can use a different type of cream soup, such as cream of chicken or cream of celery.
Can I make this recipe ahead of time?
Yes, you can make this recipe ahead of time and store it in the refrigerator until ready to bake. Just be sure to add the cracker topping right before baking.
Can I use low-fat sour cream or cheese?
Yes, you can use low-fat sour cream or cheese if you prefer. However, keep in mind that it may affect the texture and flavor of the casserole.
Can I make this recipe in a slow cooker?
Yes, you can make this recipe in a slow cooker. Simply mix all the ingredients together and cook on low for 4-6 hours, or until heated through.
Can I use a different type of cracker for the topping?
Yes, you can use a different type of cracker for the topping, such as saltine crackers or panko breadcrumbs. Get creative and try different toppings to find your favorite!
Paula Deen's green bean casserole is a classic dish that is easy to make and delicious to eat. With its creamy texture and savory flavor, it's the perfect side dish for any meal. Give this recipe a try and see for yourself why it's been a favorite for so many years.
Paula Deen's Green Bean Casserole
- ⅓ stick butter
- ½ cup diced onions
- ½ cup sliced fresh mushrooms
- 2 cloves garlic, minced
- 2 cups sliced green beans
- 3 cups chicken broth
- 10.5 oz. cream of mushroom soup
- ½ cup French-fried onions
- Salt/Pepper, to taste
- 1 cup grated Cheddar
- See notes for Crock Pot version.
- Preheat oven to 350 degrees F.
- Melt the butter over medium heat in a large skillet. Saute the onions and mushrooms for 5 minutes, until softened.
- Add the fresh garlic and cook for an additional minute. Remove from heat.
- Boil the chicken broth in a large pot and add the green beans. Cook for 10 minutes and drain.
- In a large bowl, combine the onions, mushrooms, garlic, green beans, mushroom soup and French-fried onions. Add any salt/pepper if desired, refrain from adding too much salt.
- Pour into a greased 1 ½ quart baking dish. Bake uncovered for 20 minutes.
- Top with the grated cheese and bake for an additional 10 minutes.
- ½ teaspoon onion powder can be added for non-onion lovers.
- The mushrooms can be omitted for non-mushroom lovers.
- ½ teaspoon garlic powder can be used instead of fresh garlic if necessary.
- Here is a homemade version of condensed cream of mushroom soup.
Crock Pot Green Bean Casserole:
- Cook green beans, drain, and assemble as instructed, but omit the French Fried Onions.
- Heat on low for 5 hours.
- Top with cheese and cover until melted.
- Top with French Fried onions and serve. No further heating required.