Paula Deen’s Green Bean Casserole

I still remember the first time I made Paula Deen’s green bean casserole for a holiday table — the kitchen filled with that warm mushroom-butter aroma, and every forkful had a little crisp from the fried onions on top. This is a creamy, old-fashioned casserole that balances tender green beans, savory mushroom soup, and melty cheddar, finished with crunchy fried onions for texture. It’s the kind of side dish people ask you to bring again and again.

Why you’ll love this dish

This casserole hits a lot of comfort-food sweet spots: it’s creamy without being fussy, uses largely pantry staples, and scales easily for a weeknight family dinner or a holiday spread. Paula Deen’s version adds sautéed mushrooms and onions for extra depth, and the cheddar brings a sharp, creamy finish that pairs with roasted or roasted meats beautifully.

“Creamy, cheesy, and the fried-onion crunch—exactly what a great green bean casserole should be.” — A holiday favorite at our table

Reasons to try it:

• Quick to pull together when you want a reliable side that pleases a crowd.
• Budget-friendly: mostly canned and basic fresh produce.
• Kid-approved textures: soft beans and cheese with a crispy topping.
• Versatile: easy to adapt for vegetarians or to make ahead.
  If you like one-dish vegetable sides, you might also enjoy a hearty casserole like this crockpot hamburger potato casserole for a weekend dinner.

The cooking process explained

Before you start, here’s a quick overview of how the casserole comes together so you know what to expect:

1. Sauté aromatics (butter, onions, mushrooms) to build flavor.
2. Blanch the green beans in chicken broth so they’re tender but not mushy.
3. Stir the beans, sautéed vegetables, cream of mushroom soup, and half the cheese together.
4. Bake until bubbling, then top with fried onions and remaining cheese and bake again until golden and melty.

This overview helps you plan timing: sautéing and blanching take the bulk of active time; the oven does the rest. The result is creamy interior texture with a contrasting crunchy topping.

What you’ll need

• 1/3 stick butter
• 1/2 cup diced onions
• 1/2 cup sliced fresh mushrooms
• 2 cups sliced green beans
• 3 cups chicken broth
• 1 can (10 3/4 oz) cream of mushroom soup
• 1 cup grated cheddar cheese, divided
• 1 can (2.8 oz) French-fried onion rings

Notes on ingredients and easy swaps:

• 1/3 stick butter ≈ 2 2/3 tablespoons.
• Use freshly grated cheddar (not pre-shredded) for better melt and no anti-caking powder.
• For a vegetarian version, swap chicken broth for vegetable broth and ensure the mushroom soup is vegetarian-friendly.
• Fresh green beans work best for texture; frozen can be used if thawed and well-drained.

Step-by-step instructions

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
2. Melt the butter in a large skillet over medium heat. Add the diced onions and sliced mushrooms and sauté until tender and golden, about 5–7 minutes. Stir occasionally.
3. While the onions and mushrooms cook, bring the chicken broth to a boil in a separate pot. Add the sliced green beans and boil for 10 minutes until just tender. Drain the beans well.
4. Return the skillet with onions and mushrooms to the stovetop. Add the drained green beans, the can of cream of mushroom soup, and half of the grated cheddar cheese. Stir until everything is well combined and evenly coated.
5. Transfer the mixture into the prepared baking dish and spread it into an even layer. Bake in the preheated oven for 20 minutes.
6. Remove the casserole from the oven and evenly sprinkle the French-fried onion rings and the remaining cheddar cheese on top. Return to the oven and bake for an additional 10 minutes, until the casserole is bubbly and the cheese is fully melted.
7. Let the casserole rest a few minutes before serving so it sets slightly. Serve hot and enjoy the contrast of creamy filling and crunchy topping.

Serving suggestions

This dish pairs well with almost any main and bright sides:

• Traditional holiday mains like roast turkey or glazed ham.
• For an everyday meal, serve alongside simple grilled chicken or meatloaf.
• Add a bright salad or roasted root vegetables to cut through the richness.
  For a Southwestern contrast, try serving it with dishes like green salsa crockpot chicken to balance the creaminess with bright, tangy flavors.

Plating tip: scoop in portions that include both the cheesy interior and a few fried onions on top for the best texture balance.

Storage and reheating tips

• Refrigerate: Cool to room temperature, cover tightly with foil or an airtight container, and store in the fridge for up to 3–4 days.
• Reheat: Reheat individual servings in the microwave until warm. For best texture, reheat in a 350°F oven covered with foil for 10–15 minutes, then uncover for 3–5 minutes to crisp the topping.
• Freeze: To freeze, assemble but don’t add the fried onion topping. Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge, then bake at 350°F for 25–35 minutes, add the fried onions and extra cheese, and bake until bubbly.
  Food safety note: always cool casseroles to room temperature for no more than two hours before refrigerating to prevent bacterial growth.

Pro chef tips

• Don’t overcook the green beans when blanching. They should be slightly firmer than you want them in the final dish because they’ll finish cooking in the oven.
• Drain beans thoroughly; excess liquid makes the casserole watery.
• Use freshly grated cheddar for better melting and flavor. Pre-shredded cheese often contains anti-caking agents that affect texture.
• If you want a deeper mushroom flavor, add a teaspoon of soy sauce or a splash of Worcestershire when you stir in the soup.
• If assembling ahead, skip the fried onion topping until the final bake to keep it crisp.

Creative twists

• Bacon & Mushroom: Stir in 4–6 strips of cooked, crumbled bacon for smoky richness.
• Crunchy Panko: Replace some or all of the fried onions with buttered panko breadcrumbs mixed with Parmesan for a different crunch.
• Low-sodium: Use low-sodium chicken broth and a low-salt cream of mushroom soup; add salt sparingly at the end.
• Gluten-free: Use gluten-free fried onions or a gluten-free breadcrumb topping and confirm the soup is GF.
• Veg-forward: Double the mushrooms and use vegetable broth to make a mushroom-forward vegetarian casserole.

Your questions answered

Q: How long does this recipe take from start to finish?
A: Active prep and cook time is about 25–30 minutes; baking adds another 30 minutes total. Plan on roughly 60 minutes from start to table.

Q: Can I use frozen green beans?
A: Yes—use thawed and drained frozen green beans. Reduce blanching time or skip if beans are pre-blanched; just ensure they’re well-drained to avoid excess liquid.

Q: Is this recipe gluten-free?
A: Not as written—most store-bought cream of mushroom soups and French-fried onions contain gluten. Use certified gluten-free soup and fried onion alternatives to adapt it.

Q: Can I make it ahead for a holiday?
A: Yes. Assemble the casserole up to the point before adding fried onions. Refrigerate for up to 24 hours, then bake and add the topping for the final 10 minutes.

Q: My casserole is watery—what went wrong?
A: Likely excess liquid from under-drained beans or too much soup/broth. Make sure to drain the beans well and use the specified soup amount. Bake uncovered to allow some moisture to evaporate.

Conclusion

Paula Deen’s green bean casserole is a dependable, crowd-pleasing side that blends creamy mushroom flavor, tender beans, and a satisfying crunch. If you want the original inspiration or a version straight from Paula Deen’s collection, check the official Southern Green Bean Casserole Recipe. For another home-cook-tested take and community tips, see Paula Deen’s Green Bean Casserole Recipe – Food.com.

Green Bean Casserole

A creamy, old-fashioned green bean casserole with savory mushroom soup, cheddar cheese, and a crunchy fried onion topping that is perfect for holidays or family dinners.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 8 servings

Course: Side Dish

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

For the Casserole

• 1/3 stick butter ≈ 2 2/3 tablespoons.
• 1/2 cup diced onions
• 1/2 cup sliced fresh mushrooms
• 2 cups sliced green beans Fresh green beans work best for texture.
• 3 cups chicken broth Use vegetable broth for vegetarian version.
• 1 can cream of mushroom soup (10 3/4 oz) Ensure it's vegetarian-friendly for a vegetarian version.
• 1 cup grated cheddar cheese, divided Use freshly grated for better melt.
• 1 can French-fried onion rings (2.8 oz)

Method

 

Preparation

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
2. Melt the butter in a large skillet over medium heat. Add the diced onions and sliced mushrooms and sauté until tender and golden, about 5–7 minutes.
3. While the onions and mushrooms cook, bring the chicken broth to a boil in a separate pot. Add the sliced green beans and boil for 10 minutes until just tender. Drain the beans well.

Mixing and Baking

1. Return the skillet with onions and mushrooms to the stovetop. Add the drained green beans, the can of cream of mushroom soup, and half of the grated cheddar cheese. Stir until everything is well combined and evenly coated.
2. Transfer the mixture into the prepared baking dish and spread it into an even layer. Bake in the preheated oven for 20 minutes.
3. Remove the casserole from the oven and evenly sprinkle the French-fried onion rings and the remaining cheddar cheese on top. Return to the oven and bake for an additional 10 minutes, until the casserole is bubbly and the cheese is fully melted.
4. Let the casserole rest a few minutes before serving so it sets slightly. Serve hot.

Notes

To store, cool to room temperature and refrigerate for up to 3-4 days. Reheat in the microwave or oven for the best texture. Freeze without the fried onion topping for up to 2 months.