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Green Bean Casserole – a day late

This is super super late.  But, here’s a yummy recipe I stole from Paula Dean.  This is my contribution to Thanksgiving dinner this year.  Luckily, my mom feels sorry for me and only makes me bring one side dish.  Try it, you’ll love it!

Green Bean Casserole

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 (10 3/4-ounce) can cream of mushroom soup
1 (2.8-ounce) can
French-fried onion rings
Pinch House Seasoning, recipe follows
1 cup
grated Cheddar

Preheat the oven to 350 degrees F.

Melt the butter in a large skillet. Saute the onions and mushrooms in the
butter. Boil green beans in chicken broth for 10 minutes and drain. Add the
green beans, mushroom soup, onion rings, and House Seasoning, to taste, to the
onion mixture. Stir well. Pour into a greased 1 1/2-quart baking dish. Bake for
20 minutes, then top the casserole with the Cheddar and bake for 10 minutes
longer, or until the casserole is hot and cheese is melted.


House Seasoning:
1 cup salt
1/4 cup black
pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6
months.

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