Let Me Tell You About Paula Deen's Southern Green Bean Casserole
Alright, y'all. Pull up a chair—I'm about to spill the beans on Paula Deen’s Southern Green Bean Casserole and, boy, do I have some stories. I remember making this for the first time at my cousin Lila's potluck and honestly, my nerves were shot because I could practically hear her judging (she’s the queen of casseroles in our family). But by the end of the night, everyone was asking for the recipe—so now I bring it to every get-together, even if it means I dodge three other casseroles on the table!
Why I Keep Coming Back To This Recipe
I make this every Thanksgiving (and sometimes a random Tuesday because, why not?) My family goes crazy for this—particularly my uncle Ray, who swears he hates green beans but always goes back for seconds (men are a mystery). If I’m being honest, the reason I always come back to this recipe is because it nails that perfect comfort food sweet spot: creamy and crispy at the same time. Also, it doesn’t hurt that it’s super forgiving, even on days when you accidentally use too much milk or forget to preheat the oven. Been there, done that.
What You’ll Need (And a Few Workarounds)
- 2 cans cut green beans, drained (Sometimes I use fresh if I’m feeling fancy, but honestly the canned ones are just easier. My grandmother insisted on the brand with the green label, but I say use what you’ve got!)
- 1 can of cream of mushroom soup (I’ve done cream of chicken in a pinch—tastes a little different, but nobody’s ever complained.)
- 1 cup shredded cheddar cheese (I use the pre-shredded bag, but if you want to grate it yourself, be my guest...)
- ½ cup milk (Whole, skim, almond—it really doesn't matter. My sister’s dairy-free and she’s still alive after eating my almond milk version.)
- ½ cup sour cream (Optional, but I like the tang. Sometimes I skip if the fridge is looking sad.)
- 1 can French fried onions (I’ve tried using those fancy crunchy shallots once—honestly? Just stick with the old-school ones.)
- Salt & pepper, to taste (I eyeball it, but for the rule-followers: a pinch of each.)
How I Actually Make This (A Little Different Every Time)
- Go ahead and preheat your oven to 350°F (if you remember—sometimes I forget and just let it heat while I prep; no big deal).
- Mix together the green beans, soup, half the cheese, milk, and sour cream right in a big ol’ bowl. (This is where I usually sneak a bite. You know, for quality control.)
- Add salt and pepper. Not too much unless you’re chasing a heartburn record.
- Spread this mixture into a baking dish. For me, that’s my scratched up 2-quart Pyrex. Anything around that size works. If it looks a bit gloppy at this stage—don’t panic, it always shapes up in the oven.
- Toss on half the French fried onions and the rest of the cheese. (I sort of press it down, but who really knows if that matters?)
- Bake uncovered for about 35 minutes. Sometimes I get distracted and it goes a bit longer; still good, just a little extra color.
- Very important: Sprinkle on the rest of those fried onions and bake for another 5 minutes. They’ll crisp up and look glorious. Resist the urge to dig in right away—you WILL burn your tongue. Ask me how I know.
Notes from a Serial Tweaker
- One time, I added chopped cooked bacon—delicious, but it kinda took over the dish. Good if you’re a bacon fanatic, I guess.
- If you want it saucier, just add a splash more milk. But not too much unless you want green bean soup (been there!).
- Oh, and don’t skip the French fried onions. Trust me, regular breadcrumbs just don’t hit right. Learned that the hard way.
Variations I've Actually Tried (Take ‘Em or Leave ‘Em)
- Mushroom haters, listen up: I swapped the soup for cream of chicken once—pretty tasty! Little less earthy, though.
- I threw in a handful of sautéed mushrooms one time. Made me feel like a real chef, but my kids were suspicious and just picked them out.
- Gluten-free fried onions? Yeah, I tried. Didn’t crisp the same, but maybe I just used a dud brand (your mileage may vary).
- Once, I tried low-fat everything. Honestly? Not worth the calories I saved—rather just eat a smaller helping of the good stuff.
Do You Need Fancy Equipment? Spoiler: Nope
You’ll want a medium-sized baking dish. I use my 2-quart dish, but I've actually doubled everything and just used my big rectangular pan. Don’t have one handy? I once split it between two pie plates. Just watch the edges—sometimes they get real enthusiastic about browning.
What About Leftovers?
You can keep it in the fridge for 3 days, covered up tight (if you manage to have leftovers; in my house, that’s a pipe dream). I think it actually tastes better the next day—something about letting those flavors hang out. Just toss it in the microwave, or back in the oven if you’re a crispy onion fanatic.
How We Serve It (Or: My Family’s Silly Traditions)
In my family, this casserole’s usually flanked by questionable potato salad and someone’s store-bought rolls. Sometimes I scoop my green beans right on top of mashed potatoes (don’t knock it till you try it). And when it’s just us at home, it’s dinner all by itself. Maybe that’s not traditional, but around here we call it practical.
Stuff I’ve Learned the Hard Way (A Few Pro Tips)
- Once I tried to rush the onion topping—just dumped it all on at the start. Do NOT do this unless you like burnt, sad onions. Adding them halfway works way better.
- Give your oven plenty of time to preheat. I’ve done the "shortcut" route and it cooked all uneven. Whoops.
- If your cheese is clumpy, let it hang out on the counter while you prep. Cold cheese straight form the fridge doesn't melt as nice.
Frequently Asked Questions (Because y’all ask the darnedest things)
- Can I use fresh green beans instead of canned? Sure thing—just blanch ‘em first, or they wind up tough. But honestly, I use canned mostly. Way easier after a long day.
- What if I can’t find French fried onions? You could try those crispy shallots or even crunchy potato sticks. On second thought, I’d stick to the onions if you can swing it. The taste is just spot on.
- Is this okay to make ahead? Absolutely! Just wait to add the final onion topping until you’re about to bake. Otherwise, they get soggy and sad.
- Can I freeze it? Eh. Technically yes, but it gets a little mushy after thawing. I probably wouldn’t serve it to company after freezing, but for leftover lunches, it works.
- My casserole was too runny—what gives? Oof, I’ve been there. Try draining your beans really well next time, and measure the milk if you’re prone to a heavy hand (learned that lesson in a very soupy way).
- Is it really better the next day? I think so! Flavors blend and the beans get nice and tender. Maybe I’m imagining it, but day-old casserole is my jam.
Anyway, if you made it this far, thanks for humoring my rambling. If you try Paula Deen's Southern Green Bean Casserole my way—or your way—let me know how it goes. And hey, if the dog gets into the leftovers before you do, just take it as a compliment.
Ingredients
- 3 cups canned cut green beans, drained
- 1 can (10.5 oz) condensed cream of mushroom soup
- ½ cup sour cream
- 1 cup shredded cheddar cheese
- ½ cup milk
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
- 1 ½ cups crispy fried onions
Instructions
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1Preheat oven to 350°F (175°C) and lightly grease a 2-quart casserole dish.
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2In a large bowl, combine cream of mushroom soup, sour cream, milk, black pepper, and garlic powder. Mix until smooth.
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3Add the green beans and 1 cup of cheddar cheese to the mixture. Stir until well combined.
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4Pour the mixture into the prepared casserole dish and spread evenly. Top with 1 cup of crispy fried onions.
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5Bake for 30 minutes. Remove from oven, sprinkle remaining fried onions on top, and bake for an additional 5 minutes until golden and bubbly.
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6Let it cool for a few minutes before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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