Green Bean Mushroom Casserole By Paula Deen

This is a highly rated recipe from paula deen of the food channel and worth making! I have tweaked it slightly and doubled the complete amounts to suit our tastes --- paula has a house seasoning blend mix which is 1/2 cup salt mixed with 2 tablespoons black pepper and 2 tablespoons garlic powder, she uses a small amount in this casserole, you have the option of omitting the fresh garlic and adding it in, store the remaining mix in an air tight container for up to 6 months, i strongly recommend using low-sodium cream of mushroom soup

Steps

Melt the butter in a large skillet over medium heat.

Add in mushrooms and garlic.

Cook stirring until mushrooms loose their moisture then set aside.

Place the green beans in a medium saucepan.

Cover with chicken broth and bring to a boil.

Cook for about 8-10 minutes or until just fork-tender drain but do not rinse.

Butter a 3-quart casserole dish.

Place the mushroom soup , onion / mushroom mixture , parmesan cheese , black pepper and onion rings in a large bowl.

Mix well to combine , add in the cooked green beans.

Mix to combine.

Transfer to the prepared casserole dish.

Bake in a preheated 350 degrees f oven for 20 minutes.

Remove from oven and sprinkle the grated cheddar cheese on top.

Return to oven for about 5-7 minutes or until the cheese has melted.

Ingredients

butter, garlic cloves, sliced mushrooms, fresh green beans, low sodium chicken broth, low-sodium condensed cream of mushroom soup, parmesan cheese, black pepper, salt, french fried onion rings, old cheddar cheese