As Thanksgiving approaches, we’re scrambling to assemble our Turkey Day menus. One reliable staple of the annual mega-feast is the crunchy, creamy Green Bean Casserole. And, since she’s kind of the go-to gal for home-cooking, we thought we’d check in with celebrity cook Paula Deen for a recipe.
Below, we share her recipe (courtesy PaulaDeen.com) for what looks like a totally mean Green Bean Casserole. Not surprisingly, Deen’s recipe calls for butter, but not as much as you might expect from the butter-loving cook.
Paula Deen’s Green Bean Casserole:
Pinch Paula Deen’s House Seasoning
1 2.8-ounce can French-fried onion rings
1 10 3/4-ounce can cream of mushroom soup
3 cups chicken broth
2 cups sliced green beans
1/2 cup sliced fresh mushrooms
1/2 cup diced onions
1/3 stick butter
1 cup grated Cheddar cheese
Preheat the oven to 350 degrees. 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. 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.