As with the stuffing, I also decided to make two versions of green bean casserole - the standard one and one a little different. I decided to try Paula Deen's version, because she rarely steers me wrong! I was interested by how the addition of cheese on top would change the flavor, and of course everything is better with cheese!
Though the recipe calls for fresh mushrooms I didn't add any due to special request, and the only other (delicious) change I made was with the topping...instead of mixing them in, I ground up the french-fried onions and combined them with some panko bread crumbs, and sprinkled this lovely mixture on top of the cheese. Yum!
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
1.Preheat the oven to 350 degrees F.
2. 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.