This is a side dish I have been cooking for the past Thanksgivings. It is courtesy of Paula Deen but I did omit a couple of things and it was just as delicious.

1/3 stick of butter

1/2 cup diced onions

1/2 cup sliced fresh mushrooms

2 cups of sliced green beans

3 cups chicken broth

1 (10 3/4 ounce ) can of cream of mushroom soup

1 (2.8 ounce) can French-fried onion rings ( I omitted this)

salt, pepper and garlic powder to taste

1 cup grated cheddar cheese ( I omitted this)

Preheat the oven to 350 F degrees.

Melt the butter in a large skillet. Saute the onions and mushrooms in the butter.  Boil the green beans in the chicken broth for 10 minutes and drain. Add the green beans and the mushroom soup, onions rings and seasoning to the onion mixture. Stir well. Pour into a greased 1 1/2 quart baking dish. Bake for 20 minutes and top with the cheese and bake again for another 10 minutes till cheese is melted.

4 Comments on “Green Bean Casserole

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