One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.
* Luciano Pavarotti & William Wright, Pavarotti, My Own Story

December 26, 2010

Green Bean Casserole by Paula Deen

Let's start by saying this: I am not a casserole fan.
Unless all casserole = this recipe. Then, I guess I am casserole's biggest fan.
This is amazing! Not mushy. Not scary. Not crazy-salty!
I think maybe the secret is using FRESH beans. So here you go. Give this a try. It's slightly changed from paula deen's recipe found here. Thank you, Paula, you made our Christmas Dinner complete! I might have to make this again today... because there were no leftovers!


  • 1/3 stick butter
  • dried onions (you could use fresh, of course)
  • rinsed fresh green beans (about 2 Cups.... I used 1 bag from sams club)
  • 3 C. chicken broth
  • 1 (10 3/4-oz) can cream of mushroom soup (you could even use less)
  • French-fried onions (a bunch! I use the huge bag from Sams & just throw some in)
  • salt & pepper to taste
  • shredded mexican cheese (the prepackaged shredded blend)


Preheat the oven to 350 degrees F.
Melt the butter in a large skillet. Saute the onions in the butter. Meanwhile, boil green beans in chicken broth for 10 minutes and drain. Add the green beans, mushroom soup, onion rings, to the onion mixture. Stir well. Add s&p to taste.

Pour into a baking dish (8x8") & bake for 20 minutes, then top with the cheese & add some additional fried onions and bake for 10 minutes longer, or until hot and cheese is melty-delicious.

Serves 4-6

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