Green Bean Casserole

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i made this dish without using the extra mushrooms. everybody LOVED it.

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FANTASTIC! This recipe is a keeper. You can halve the butter and I used Lawry's instead of the "house seasoning." I made this in advance of Thanksgiving and waited until right before I cooked it to add the french fried onions to the mix, and then I added more onions + cheese to the top for the final 10 minutes of cooking. Using fresh green beans are key, although I think you could easily sub frozen.

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along with the cheese, I topped it with more of the french onions! GREAT recipe! delicious!

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Thank you Paula for this recipe it turned out great. It was a big hit today for thanksgiving and the chesse made IT a little extra special. will being doing it next year. I kept telling everyone it was your recipe. So all my props to you

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Everybody at our Thanksgiving gathering loved this casserole, even my green bean casserole-hating kids. Fresh green beans are less than appetizing this time of year, so I used frozen green beans. I steamed them until they began to sweat, then blanched them in boiling chicken broth until they were bright green and just becoming tender. I used a little less butter than called for to saute the onion and sliced mushrooms, but I added a couple Tbsp. chicken broth to the butter to keep the mixture moist. Once I mixed the ingredients together and covered the top of the casserole with cheese, I topped it with Italian breadcrumbs and baked it just a little longer than called for in the directions. The result was a delicious golden crust on top of the casserole with a hot, bubbly inside. This recipe is a winner--I'll make it next Thanksgiving for sure!

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Perfect! My first try, followed the exact recipe, turned out so good everyone was complimenting and having more. Mind you, that's my first Thanksgiving cooking ever (including the turkey and the yams marshmallow - my hubby has always been the chef in the house when it comes to Thanksgiving. So: amazing - even for a beginner, just follow the recipe and it will do the job!

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amazing, even thought i did not put the house seasoning and did not use fresh mushrooms it was still aweswome and my green beans were frozen hahahahah quick, easy, paula is a geneous.

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I would just start by saying...double the recipe. It is sooo good! No more basic green bean casseroles for my family for sure! Even my picky kids loved it!!!

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There is nothing like the classic green bean casserole "tweeked a little" on Thanksgiving. I use fresh green beans, and add a can of drained water chestnuts to Paula's green bean casserole recipe. When I mix everything together, I also mix in a can of french fried onions and 8 ounces of shredded cheddar to this mixture as well. After spreading the green bean mixture evenly into a baking dish, I sprinkle a 2nd can of onions on top, and top that with another 8 ounces of shredded cheddar. I cover it with non-stick foil and bake it 45 minutes. Uncover and bake another 20 minutes. WOW!!! It's delicious every time. Whomever invented green bean casserole...Thank you! And Thank you Paula. Your recipes are always a hit!

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Very tasty!! I made this recipe and it was wonderful! I used fresh green beans and sauteed the onions in a little butter and bacon grease. WOW! Thanks Paula & Food Network.