Ingredients for Green Bean Mushroom Casserole By Paula Deen
- 4 tablespoons butter
- Garlic Cloves
- Sliced Mushrooms
- Fresh Green Beans
- Low Sodium Chicken Broth
- Low Sodium Condensed Cream Of Mushroom Soup
- ½ cup grated Parmesan cheese
- ¼ teaspoon black pepper
- Salt
- French Fried Onion Rings
- Old Cheddar Cheese
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How to Make Green Bean Mushroom Casserole By Paula Deen
- Preheat oven to 350°F (175°C).
- Melt 4 tablespoons of butter in a large skillet over medium heat.
- Add 1 pound of sliced mushrooms and 2 cloves of minced garlic (or omit and add Paula's seasoning later).
- Cook, stirring occasionally, until mushrooms release their moisture (about 5-7 minutes). Set aside.
- In a medium saucepan, combine 1 pound of fresh green beans and 1 ½ cups of chicken broth.
- Bring to a boil, then reduce heat and simmer for 8-10 minutes, or until tender-crisp. Drain well; do not rinse.
- Lightly butter a 3-quart casserole dish.
- In a large bowl, combine 2 (10.75 ounce) cans of low-sodium cream of mushroom soup, the mushroom mixture, ½ cup grated Parmesan cheese, ¼ teaspoon black pepper, and 1 cup of French fried onions.
- Stir in the cooked green beans until evenly distributed.
- Pour the mixture into the prepared casserole dish.
- Bake for 20 minutes.
- Remove from oven and sprinkle 1 cup of shredded cheddar cheese over the top.
- Return to oven and bake for another 5-7 minutes, or until cheese is melted and bubbly.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
16g
Fat
53g
Carbs
3g
