My Thanksgiving party contribution

Jessica is having a bit of a bash for the local yanks at her place.  She’s asked everyone to bring a dish and this Green Bean Casserole which is from Paula Deen’s recipe.  Yum.

Ingredients

  • 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

Directions

Preheat the oven to 350 degrees F.

 

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.

House Seasoning:

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

 

Mix ingredients together and store in an airtight container for up to 6 months.

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