I can never resist Paula Deen’s Southern Green Bean Casserole because it comes out creamy, buttery, and crowned with the kind of crispy topping that steals the spotlight. One scoop in, and this side dish becomes the one everyone asks about first.

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I’m obsessed with Paula Deen’s Southern Green Bean Casserole because it tastes unapologetically rich, salty, creamy, and a little bit over the top in the best way. I love how the fresh green beans still bring bite while the bacon barges in with that smoky crunch I keep chasing with my fork.

And yes, I always go back for the corner with the most crispy bits. This is the side dish I secretly want more than the main course.

But honestly, I’d eat it straight from the pan if nobody was looking. No shame.

Just big Southern flavor. Right there.

Ingredients

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Fresh green beans keep it crisp-tender, so it doesn’t feel like total mush.
Butter brings that rich, cozy Southern flavor you’re probably here for.
Yellow onion adds sweetness and makes the whole kitchen smell good.
Garlic gives it a little kick without taking over the casserole.
Cream of mushroom soup makes the sauce creamy, easy, and classic.
Whole milk loosens everything up so it bakes creamy, not gluey.
Sour cream adds tang, which keeps the richness from feeling too heavy.
Sharp cheddar makes it cheesy, salty, and honestly hard to stop eating.
Bacon brings smoky crunch, because green beans deserve fun too.
French fried onions are the crispy topping everyone picks at first.
Worcestershire sauce adds a savory little background flavor you’ll notice.
Plus, salt and pepper make all those creamy, crunchy parts pop.

Ingredient Quantities

2 pounds fresh green beans trimmed and cut into 1 inch pieces

4 tablespoons unsalted butter

1 medium yellow onion finely chopped

3 cloves garlic minced

1 can 10.5 ounce condensed cream of mushroom soup

1 cup whole milk

1 cup sour cream

1 cup shredded sharp cheddar cheese

6 slices bacon cooked until crisp and crumbled

1 cup French fried onions

1 teaspoon Worcestershire sauce

1 teaspoon kosher salt or to taste

1/2 teaspoon freshly ground black pepper or to taste

How to Make this

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1. Preheat oven to 350°F (175°C). Bring a large pot of salted water to a boil, add the green beans, and blanch for 4 to 5 minutes until crisp-tender; drain and set aside.

2. In a large skillet over medium heat, melt the butter and add the chopped onion; cook until soft and translucent, about 5 minutes, then add the minced garlic and cook 1 minute more.

3. Stir in the condensed cream of mushroom soup, whole milk, and sour cream until smooth and warmed through.

4. Add the shredded cheddar cheese, Worcestershire sauce, salt, and black pepper to the sauce; stir until the cheese is melted and the sauce is well combined.

5. Fold the blanched green beans and crumbled bacon into the sauce, making sure the beans are evenly coated.

6. Transfer the mixture to a 9×13-inch baking dish or a similar-sized casserole dish, smoothing the top.

7. Sprinkle the French fried onions evenly over the casserole.

8. Bake uncovered in the preheated oven for 25 to 30 minutes, until bubbly and the onions are golden brown.

9. Let the casserole rest 5 minutes before serving to set.

10. Serve hot as a side dish, adjusting salt and pepper to taste if needed.

Equipment Needed

1. Oven
2. Large pot (for blanching)
3. Colander or strainer
4. Large skillet
5. 9×13 inch baking dish or casserole dish
6. Chef knife and cutting board
7. Measuring cups and spoons
8. Wooden spoon or heatproof spatula
9. Oven mitts or pot holders

FAQ

Q: Can I use frozen green beans instead of fresh? A: Yes, use about 2 pounds frozen green beans; thaw and drain well, and reduce blanching time or skip blanching since frozen are already partially cooked.

Q: How can I make this gluten free? A: Use gluten free condensed cream of mushroom soup and gluten free French fried onions, and verify Worcestershire sauce is gluten free.

Q: Can I prepare this ahead of time? A: Yes, assemble and refrigerate up to 24 hours, then add fried onions and bake just before serving for best texture.

Q: How do I keep the fried onions crunchy? A: Add most of the fried onions and bacon after baking, or add them just before the last 5 minutes of baking to avoid over softening.

Q: Can I omit bacon for a vegetarian version? A: Yes, omit the bacon and consider adding a splash of soy sauce or extra Worcestershire for savory depth, or use a vegetarian Worcestershire alternative.

Paula Deen’s Southern Green Bean Casserole Recipe Substitutions and Variations

Cream of mushroom soup: substitute with 1 cup homemade mushroom sauce made by sautéing 8 ounces sliced mushrooms in 2 tablespoons butter, stirring in 2 tablespoons flour, then whisking in 1 cup chicken or vegetable stock until thickened.
Whole milk: substitute with 1 cup evaporated milk for a richer texture or 1 cup half and half for slightly creamier results.
Sour cream: substitute with 1 cup plain Greek yogurt for similar tang and thickness, or 1 cup crème fraîche for a richer, less tangy option.
Bacon: substitute with 6 ounces pancetta or smoked prosciutto, cooked until crisp; for a lower-fat choice use turkey bacon or omit and add 1/2 teaspoon liquid smoke to the casserole.

Pro Tips

1. After blanching, shock the beans in ice water and pat them very dry. Excess moisture makes the casserole watery and prevents the topping from crisping.

2. Cook the onions low and slow until they are sweet and translucent before adding garlic. That extra caramelization adds depth and keeps the garlic from burning.

3. Use full fat dairy and grate your own cheddar for better melt and flavor. Pre-shredded cheese often has anti-caking agents that can make the sauce a bit grainy.

4. Fold in most of the French fried onions, reserving a handful for the top. That way you get crispy bits throughout and a golden crunchy finish at bake time.

5. Bake until the filling is just bubbly and give it 5 to 10 minutes resting time out of the oven. It will set up, making serving neater and the flavors meld more fully.

Paula Deen's Southern Green Bean Casserole Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

Servings

servings

Calories

453

kcal

Equipment: 1. Oven
2. Large pot (for blanching)
3. Colander or strainer
4. Large skillet
5. 9×13 inch baking dish or casserole dish
6. Chef knife and cutting board
7. Measuring cups and spoons
8. Wooden spoon or heatproof spatula
9. Oven mitts or pot holders

Ingredients

2 pounds fresh green beans trimmed and cut into 1 inch pieces
4 tablespoons unsalted butter
1 medium yellow onion finely chopped
3 cloves garlic minced
1 can 10.5 ounce condensed cream of mushroom soup
1 cup whole milk
1 cup sour cream
1 cup shredded sharp cheddar cheese
6 slices bacon cooked until crisp and crumbled
1 cup French fried onions
1 teaspoon Worcestershire sauce
1 teaspoon kosher salt or to taste
1/2 teaspoon freshly ground black pepper or to taste

Directions

Preheat oven to 350°F (175°C). Bring a large pot of salted water to a boil, add the green beans, and blanch for 4 to 5 minutes until crisp-tender; drain and set aside.
In a large skillet over medium heat, melt the butter and add the chopped onion; cook until soft and translucent, about 5 minutes, then add the minced garlic and cook 1 minute more.
Stir in the condensed cream of mushroom soup, whole milk, and sour cream until smooth and warmed through.
Add the shredded cheddar cheese, Worcestershire sauce, salt, and black pepper to the sauce; stir until the cheese is melted and the sauce is well combined.
Fold the blanched green beans and crumbled bacon into the sauce, making sure the beans are evenly coated.
Transfer the mixture to a 9×13-inch baking dish or a similar-sized casserole dish, smoothing the top.
Sprinkle the French fried onions evenly over the casserole.
Bake uncovered in the preheated oven for 25 to 30 minutes, until bubbly and the onions are golden brown.
Let the casserole rest 5 minutes before serving to set.
Serve hot as a side dish, adjusting salt and pepper to taste if needed.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.