Delicious Paula Deen's green bean casserole topped with crispy onions.

Paula Deen’s Green Bean Casserole | Green Bean Casserole Recipe, Best Green Bean Casserole, Green Bean Recipes

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A classic southern side made creamy and crisp.

introduction

This Paula Deen version is rich, warm, and easy to make. It uses simple ingredients and gives a creamy sauce with a crispy onion top. It tastes like holiday comfort and weeknight comfort food alike. If you like very creamy casseroles, look at the best ever green bean casserole extra creamy for a similar idea.

why make this recipe

  • It uses common pantry items.
  • It is quick to prepare and bakes in one dish.
  • It feeds a crowd and pairs well with meat or potatoes.
  • Kids and adults both usually like it.

how to make Paula Deen’s Green Bean Casserole

Start by cooking the beans and making a simple cream sauce on the stove. Mix everything and bake until hot and bubbling. Add the crispy onions near the end so they stay crunchy. For another clear method and baking tips, see the best green bean casserole page.

Ingredients :

  • 1 pound fresh green beans, trimmed and cut in half (or use 2 cans drained)
  • 2 tablespoons butter
  • 1 small onion, chopped
  • 8 ounces mushrooms, sliced (optional)
  • 2 cloves garlic, minced
  • 10.5 ounces cream of mushroom soup (1 can)
  • 1/2 cup milk
  • 1/2 cup sour cream or heavy cream
  • 1 cup shredded cheddar cheese (optional)
  • Salt and black pepper to taste
  • 1 1/2 cups French fried onions (store-bought)

Directions :

  1. Preheat oven to 350°F (175°C).
  2. If using fresh beans: boil for 5–7 minutes until tender-crisp, then drain. If using canned, drain and rinse.
  3. In a skillet, melt butter over medium heat. Cook chopped onion until soft, about 4 minutes. Add mushrooms and cook 3–4 minutes. Stir in garlic and cook 30 seconds.
  4. In a bowl, combine cream of mushroom soup, milk, and sour cream. Stir in cheese if you use it. Add salt and pepper.
  5. Mix the cooked beans with the onion-mushroom mixture. Pour the cream mixture over the beans and stir to coat.
  6. Pour the bean mixture into a 9×13-inch baking dish. Spread evenly.
  7. Bake for 20 minutes until hot and bubbling.
  8. Remove from oven and sprinkle half of the French fried onions on top. Bake 5–7 more minutes.
  9. Add the remaining onions just before serving to keep them crisp.

how to serve Paula Deen’s Green Bean Casserole

Serve hot as a side dish with roast turkey, ham, or grilled chicken. It goes well with mashed potatoes and cornbread. Spoon into a warmed dish so it stays hot at the table.

how to store Paula Deen’s Green Bean Casserole

  • In the fridge: Cool and store in an airtight container for up to 3 days.
  • To reheat: Cover and warm in the oven at 325°F (160°C) until heated through, about 15–25 minutes.
  • To freeze: Freeze before adding the crispy onions. Wrap well and freeze for up to 2 months. Thaw in the fridge before baking and add fresh onions before serving.

tips to make Paula Deen’s Green Bean Casserole

  • Blanch fresh beans so they keep a bright color and slight crunch.
  • Use good-quality cream soup or make a quick white sauce with butter, flour, and milk for a fresher taste.
  • Add the crunchy onions at the end to keep texture.
  • For lighter cream, use low-fat milk and skip the sour cream.
  • If you want a different spin, check the Best Ina Garten green bean casserole for a simple cream and mushroom approach.

variation (if any)

  • Cheesy: Add extra cheddar or Gruyère for a rich cheese layer.
  • No mushroom: Skip mushrooms and add steamed carrots or peas.
  • Gluten-free: Use gluten-free fried onions or make a panko topping with gluten-free crumbs.
  • Canned beans: Substitute canned green beans to save time.

FAQs

Q: Can I use canned green beans?
A: Yes. Drain and rinse them. They need no pre-cooking. Reduce total bake time by a few minutes.

Q: Can I make this ahead of time?
A: Yes. Assemble in the baking dish, cover, and refrigerate up to one day. Add onions and bake before serving.

Q: Can I freeze the casserole?
A: Yes, but freeze before adding crispy onions. Thaw in the fridge and bake until hot. Add fresh onions after reheating.

Q: How do I keep the top crunchy?
A: Add half the onions during the last 5–7 minutes of baking and the rest right before serving.

Q: Can I make a dairy-free version?
A: Use dairy-free cream soup, a milk substitute, and dairy-free cheese or skip cheese entirely.