Green Bean-Mushroom Casserole (By Paula Deen)

  50 min | 25 min prep SERVES 6 -8     

Ingredients

• 1/4 cup butter
• 3 garlic cloves, minced
• 2 cups fresh sliced mushrooms (does not have to be exactly 2 cups)
• 6 cups fresh green beans (ends removed and cut in half, can use more or less if desired)
• 6 cups low sodium chicken broth

   

• 2 (10 3/4 ounce) cans low-sodium condensed cream of mushroom soup, undiluted
• 1/4 cup fresh grated parmesan cheese
• 1/2 teaspoon black pepper (or to taste)
• salt (optional)

   

   

• 2 (2 7/8 ounce) cans French fried onion rings (such as Durkee)
• 1 cup grated old cheddar cheese (can use (to taste)

   

Directions

1. 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.
2. 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.
3. Butter a 3-quart casserole dish (or a little larger).
4. 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.
5. Transfer to the prepared casserole dish.
6. Bake in a preheated 350 degrees F oven for 20 minutes.

7. 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

When I was pre-op I loved Paula!! Im surprised with this recipe that it doesnt require 2 lbs of butter!! Haha!!  Thanks for posting it I will definately try it this Thanksgiving!