Recipe information
Yield
serves 6
Ingredients
3 tablespoons butter
1/2 cup diced onions
1/2 cup sliced fresh mushrooms
2 cups cooked sliced green beans, drained
One 10 3/4-ounce can cream of mushroom soup
One 2.8-ounce can french-fried onion rings
The Lady’s House Seasoning
1 cup grated Cheddar cheese
Preparation
Preheat the oven to 350 degrees. Melt the butter in a large skillet. Sauté the onions and mushrooms in the butter. Add the green beans, mushroom soup, onion rings, and House Seasoning to taste. 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.
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
