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Paula Deen’s Southern Green Bean Casserole

Paula Deen's Southern Green Bean Casserole served on a plate, topped with melted cheddar cheese.

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Paula Deen’s Southern Green Bean Casserole is a creamy, cheesy, and crispy-topped side dish that’s perfect for holidays or comforting family dinners. Made with green beans, cream of mushroom soup, cheddar cheese, and French-fried onions, it’s a Southern classic loved by all.

Ingredients

Scale
  • 3 cups chicken broth
  • 2 cups green beans (washed and trimmed, ~3/4 pound)
  • 1/3 stick butter
  • 1/2 medium yellow onion (1/2 cup, diced)
  • 1/2 cup sliced fresh mushrooms
  • 1 (10.5 oz) can condensed cream of mushroom soup
  • 1 (2.8 oz) can French-fried onions
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon onion powder
  • 1 cup freshly grated sharp cheddar cheese

Instructions

  1. Preheat the oven to 350°F (176°C). Lightly grease a 1.5-quart (6-cup) oven-safe baking dish.
  2. In a medium saucepan, boil the green beans in chicken broth for 10 minutes, then drain.
  3. While beans cook, melt butter in a skillet over medium heat. Saute diced onions and sliced mushrooms for about 5 minutes until tender.
  4. In a bowl, combine the cooked green beans, sautéed mixture, cream of mushroom soup, French-fried onions, salt, garlic powder, pepper, and onion powder.
  5. Transfer the mixture to the prepared baking dish and bake uncovered for 20 minutes.
  6. Remove from oven, sprinkle cheddar cheese on top, and bake for an additional 5–10 minutes until cheese melts.

Notes

  • Use fresh, canned, or frozen green beans depending on your texture preference.
  • Substitute chicken broth with vegetable broth for a vegetarian version.
  • Do not mix in French-fried onions if making ahead—add just before baking.
  • Use freshly grated cheese for the best melt and texture.
  • Double the recipe for large gatherings using a 9×13” baking dish.

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