Description
A creamy, cheesy twist on the classic green bean casserole, this Paula Deen-inspired version is the ultimate cozy side dish. Perfect for holidays or everyday comfort food!
Ingredients
Scale
- 3 cans (14.5 oz) green beans, drained
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1 1/2 cups crispy fried onions, divided
- Optional: pinch of cayenne or paprika
Instructions
- Preheat oven to 350°F. Lightly grease a 9×13-inch baking dish.
- In a large bowl, stir together mushroom soup, sour cream, milk, cheddar cheese, garlic powder, black pepper, and onion powder.
- Fold in the green beans and 1 cup of the crispy fried onions.
- Pour the mixture into the baking dish and spread it evenly.
- Bake uncovered for 30 minutes until hot and bubbly.
- Top with remaining fried onions and bake for another 5–10 minutes until golden brown.
- Let rest for a few minutes before serving.
Notes
- Use fresh or frozen green beans if you prefer—just blanch first.
- Add cooked bacon, ham, or sautéed mushrooms for extra flavor.
- Assemble the day before and add onions just before baking.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Southern, American
Nutrition
- Serving Size: 1/8 casserole
- Calories: 220
- Sugar: 3g
- Sodium: 530mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 25mg