Paula Deen Fresh Green Bean Casserole

Paula Deen Fresh Green Bean Casserole swaps the canned soup for a real cream sauce with baby bella mushrooms and a Parmesan panko topping. It takes about an hour and feeds six. The right side dish for Thanksgiving, Christmas, or any church supper where canned soup just won't cut it.

The topping makes or breaks this dish. Paula mixes panko breadcrumbs with grated Parmesan and a little oil so it crisps up golden under the broiler. Skip that step, and you lose the crunch that sets a homemade casserole apart from the canned version.

Boil the green beans in chicken broth instead of water so they carry more flavor into the casserole. Make the slurry smooth before you pour it in, or you get lumps. You can prep the topping and chop the vegetables the night before, then assemble and bake when ready.

Paula Deen Fresh Green Bean Casserole

0.0 from 0 votes

Course: Main CourseCuisine: American, SouthernDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

40

minutes

Calories

225

kcal

A holiday green bean casserole made from scratch with fresh green beans boiled in chicken broth, sauteed mushrooms and onions, a cornstarch-thickened cream sauce with sour cream, and a crispy Parmesan panko topping broiled until golden.

Ingredients

• Nonstick cooking oil spray
  

• 5 cups sliced green beans
  

• 4 1/4 cups low-sodium chicken broth
  

• 1 cup panko breadcrumbs
  

• 1 cup grated Parmesan
  

• 1 tablespoon plus 2 teaspoons Canola oil
  

• 1 1/2 cups diced onions
  

• 2 cups sliced baby bella mushrooms
  

• 2 tablespoons cornstarch
  

• 1/2 cup reduced-fat sour cream
  

• 1/2 teaspoon Paula Deen House Seasoning
  

• 1/2 teaspoon salt

Directions

• Preheat and prep: Preheat the oven to 350 degrees F. Spray a 1 1/2-quart baking dish with nonstick spray.
• Boil the beans: Boil the green beans in the chicken broth for about 20 minutes, and then drain, reserving 1 1/2 cups of the chicken broth.
• Make the topping: Meanwhile, mix together the breadcrumbs, Parmesan and 2 teaspoons of the oil in a small bowl. Set aside.
• Saute the vegetables: Heat the remaining 1 tablespoon oil in a large skillet over medium heat. Saute the onions until translucent, 2 to 3 minutes, and then add the mushrooms and continue to cook for 3 to 4 minutes longer. Remove from the heat.
• Combine: Pour the reserved 1 1/2 cups chicken broth back into the pot the green beans boiled in and bring to a boil. Add the green beans to the skillet with the mushrooms and onions.
• Make the sauce: While that is coming to a boil, combine the cornstarch and 1/4 cup water in a small bowl to make a slurry. Slowly pour the slurry into the boiling broth, whisking constantly as it thickens, about 2 minutes. Pour the thickened mixture over the green beans and add the sour cream, House Seasoning and salt. Stir well.
• Bake and broil: Pour into the baking dish and sprinkle with the panko and cheese mixture. Bake until the casserole is hot, about 10 minutes, and then broil until the breadcrumb topping is slightly browned, 1 to 2 minutes.

Tools for this recipe

• Lodge 12-inch cast iron skillet, Lodge 6-quart enameled Dutch oven, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can you use canned green beans instead of fresh?

You can, but the texture will be softer and mushier since canned beans are already cooked. Fresh beans hold their shape after boiling and baking. If you use canned, skip the 20-minute boil and just drain them before adding to the skillet.

How long does this casserole keep in the fridge?

It keeps well for 3 to 4 days in an airtight container. The topping loses some crunch after a day, so if you are reheating, pop it under the broiler for a minute to crisp it back up.

Can you assemble this the night before and bake it the next day?

You can assemble everything up to the baking step and refrigerate it overnight. Keep the panko topping separate in a bag and sprinkle it on right before baking. If you put it on too early, it soaks up moisture and won't crisp.

What does the cornstarch slurry do, and can you skip it?

The slurry thickens the chicken broth into a cream sauce that holds the casserole together. Without it, the dish will be watery. Mix the cornstarch and water until completely smooth before adding it to the pot, or you will get starchy lumps.

Why use chicken broth to boil the green beans instead of water?

The broth seasons the beans from the inside out while they cook. You also reserve that same broth for the sauce, so the flavor builds on itself. Using plain water means the beans taste flat and the sauce needs more help.