Up next in 10
Holiday Recipes: Southern Green Bean Casserole Recipe - Paula’s got another casserole that’s not only a classic, but a crowd pleaser this Thanksgiving…Southern green bean casserole!
Click here to SUBSCRIBE to my channel: https://bit.ly/2AwYIIU
------------------------
Recipe Link: https://www.pauladeen.com/recipe/southern-green-bean-casserole-recipe/
------------------------
For more episodes of Holiday Recipes videos click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyGAhuN4aB9eQCNZtrfVxz13
------------------------
Follow me on Facebook: https://www.facebook.com/pauladeen/
Follow me on Instagram: https://www.instagram.com/pauladeen_official/
Follow me on Pinterest: https://www.pinterest.com/pauladeen/
------------------------
Find more recipes and videos on my website: https://www.PaulaDeen.com
Click here to shop my products on my online store: https://pauladeenshop.com/
Click here to visit my Amazon shop page: https://www.amazon.com/pauladeen
------------------------
#pauladeen #holidayrecipes
Show More Show Less View Video Transcript
0:00
- Okay now,
0:01
this is all about Thanksgiving.
0:03
Remember, this is gonna be the fourth dish
0:06
that I share with y'all.
0:08
And remember these are the most requested recipes
0:13
from past Thanksgivings.
0:16
But if you have one that you would like,
0:20
if you'll get the request on into me,
0:23
maybe I can get it done
0:24
before Thanksgiving.
0:26
Thanksgiving down South is a casserole.
0:31
It's all about the casseroles.
0:34
I mean you probably got
0:37
at least six to eight casserole dishes
0:41
in your buffet line,
0:43
or however you serve it.
0:45
Now what's the number one,
0:49
what's a number one casserole recipe
0:52
that everybody has to have?
0:55
- [Eddie] I think this one here crosses
0:57
the Mason-Dixon line even.
0:59
- Did y'all hear what Eddie said?
1:02
He said he felt like
1:04
this recipe crossed the Mason-Dixon line.
1:07
That this is a world wide,
1:10
United States wide recipe
1:14
that people love.
1:16
Takes five minutes to make it
1:19
and not too much longer to heat it up in the oven.
1:23
So I'm gonna start,
1:25
I think I've got about three cans
1:28
of green beans.
1:31
And I've got,
1:35
what did I have?
1:36
How much stop did I have?
1:37
- Three cups. - Three cups of stock.
1:41
So now,
1:42
if you prefer using fresh green beans,
1:48
feel free to do that.
1:51
But most people just rely on
1:53
the canned green beans
1:55
because that's what's been done for years
1:58
and years and years.
2:00
And I've had it with fresh green beans
2:02
but I have to tell yah,
2:04
there's something about the canned green beans
2:06
that I really like.
2:08
So I've got our green beans in three cups
2:13
of chicken stock
2:16
and I'm gonna cook those for 10 minutes.
2:22
And in this pan I'm getting it hot
2:26
and I'm gonna,
2:27
I probably got a little bit more butter
2:29
than it calls for,
2:31
but a little more than a half a stick
2:33
of butter and I'm gonna saute our onions,
2:37
half a cup of onions.
2:39
If you like more onions,
2:41
you know bump it up to a cup.
2:44
And I've got some fresh mushrooms.
2:46
I'm gonna kind of just break those up a little bit.
2:50
I think it was like a half a cup maybe
2:53
of mushrooms, Teresa? - Yes, ma'am.
2:55
- Okay, just break 'em up.
2:59
- [Teresa] They were kind of big
3:01
- Yeah, they're big.
3:03
Break, break, break.
3:06
And you could bump that to a cup of mushrooms.
3:10
So, we're just gonna saute that off,
3:17
in our melted butter.
3:21
This is so simple and easy.
3:26
And that's not gonna take long
3:28
'cause we don't want to cook these
3:29
to death either,
3:30
you know.
3:31
Eddie, you want to come around here
3:34
and so you can get in the pot,
3:37
not you but the camera.
3:43
Okay, so that won't take
3:47
but a few minutes.
3:48
All right, let me see,
3:49
I'm gonna turn this up on high.
3:52
Now, after that's cooked in that chicken stock
3:55
for 10 minutes,
3:56
I'm gonna drain it real good.
3:59
And that chicken stock is really gonna,
4:03
I'm using a canned green bean today.
4:06
So, and that'll take that canny kind of taste out of it.
4:11
I always y'all,
4:15
my canned green beans,
4:16
I always rinse 'em real good.
4:19
I pour the water off of 'em and rinse,
4:22
rinse, rinse.
4:24
And that helps eliminate
4:26
that canny,
4:27
kind of canny taste that we get.
4:37
So there we go.
4:41
This is the longest part about the whole recipe.
4:43
Y'all is boiling the beans for 10 minutes.
4:48
But so getting back to,
4:50
if you want to use fresh,
4:52
I would snap 'em just like you would
4:57
if you were gonna make a pot of beans and potatoes.
5:00
And I would throw in some stricaline
5:04
or something like that,
5:07
and I would cook those green beans
5:09
'till they were almost soft.
5:12
And then I would just drain those
5:13
and I would use fresh.
5:17
But like I said.
5:19
- [Eddie] Now, this is,
5:20
this is kind of like tried and trued recipe.
5:23
- This is tried
5:24
and true hunny. - Have you,
5:26
have you had a green bean casserole that was jazzed
5:30
up a different way than you normally?
5:33
- Yes. - And was it a miss?
5:34
- And it was not mine.
5:35
I was a guest at someone else's house
5:37
and I'm not gonna say whose house it was
5:40
because they're a chef
5:42
and it was not good at all.
5:46
Not at all.
5:51
I guess it's just whatever your tongue gets used to,
5:54
you know? - Yeah
5:56
Yeah when you say green bean casserole
5:59
your tongue knows which way it should be.
6:01
- Yes, I mean some things,
6:05
you know,
6:06
I, I'm one of these that says,
6:09
if it ain't broke don't try to fix it.
6:13
You know just go with it.
6:18
But there's a lot of chefs out there that,
6:22
you know,
6:22
feel like they have to do something extra special
6:25
or some kind of magic to dishes,
6:29
but there's some that you just don't want to do
6:31
that with.
6:32
And this is one of 'em,
6:35
to me that's my opinion.
6:39
And you know what opinions are like.
6:43
They're like hiney's,
6:44
everybody's got one ha ha.
6:48
All right come on green beans.
6:52
Let's boil, boil, boil.
6:55
Now see these are almost ready Eddie right here.
7:03
It's those green beans
7:05
that's gonna take the longest.
7:06
I'm going to go ahead and cut this off.
7:08
Y'all I'm still trying
7:09
to adapt to cooking on one of these.
7:13
I've never had one of these my whole life.
7:16
I have had small ones,
7:19
you know
7:20
that I was sold at Shop HQ and
7:24
those are great for traveling.
7:27
Or if you want to take it out to your patio
7:29
and plug it in and do some cooking out there.
7:32
But you know,
7:34
I am getting used to this Eddie,
7:36
and I tell you what I love the cleanup on it.
7:39
- Yeah, yeah. - Nothing like
7:42
that commercial stove that we've been cooking
7:45
off on for 11 or 12 years.
7:48
One swipe and you,
7:50
you're there. - Well, you know,
7:52
I mean, some people,
7:53
some people are kind of afraid to you know,
7:56
cook on gas, you know?
7:58
I mean, it's got the fire going underneath you know?
8:00
- But you know,
8:02
I love gas,
8:04
I love gas except when Michael Gruber has it.
8:10
I love cooking on gas
8:12
because you've got that instant heat.
8:15
And when you cut it off,
8:16
it's gone.
8:18
And that's,
8:19
that's a great concept to me.
8:23
All right,
8:24
these are about to get,
8:26
and I've got that pot on high.
8:29
And I mean look how red that is.
8:32
Okay, it's been 10 minutes
8:35
and I just drained our green beans
8:38
and I'm going to start mixing
8:43
up my stuff.
8:47
I'm gonna add a can of cream of mushroom soup.
8:56
I'm gonna add our mushrooms and onions
9:00
that's been sauteed in a half a stick of butter.
9:07
Stir that up good.
9:09
And then I'm gonna add a cup of the onion rings.
9:14
Now, most people might put
9:18
those onion rings on top,
9:20
but we're gonna stir it
9:21
into our soup and our green beans.
9:26
And that's gonna give it a lot of,
9:28
a lot of flavor and a little bit of crunch.
9:32
All right,
9:33
let's see does this.
9:35
I can't remember if the recipe calls for,
9:38
salt and pepper or not.
9:41
And it does,
9:43
it calls for a pinch of our house seasoning.
9:47
So.
9:52
I'm gonna do like
9:53
a half a teaspoon
9:55
of our house seasoning.
9:59
'Cause you know there's salt in the soup
10:03
and salt in the onion rings.
10:10
I think I'm gonna bump it up to a full teaspoon.
10:17
Yeah, I think that'll be good.
10:20
All right.
10:22
I started off with three cans
10:24
of green beans
10:28
and you know what?
10:29
We may not need but like two cups
10:33
of green beans.
10:34
So I'll just see.
10:38
Oh yeah.
10:39
So I've got like this much green beans left out
10:42
of maybe three cups.
10:45
So, I think that's
10:50
like almost perfect.
10:54
Yes.
10:57
Yes 'em,
10:58
yes 'um.
11:00
All right,
11:03
so I'm gonna take our little casserole dish
11:08
and I'm gonna give it a quick spray.
11:17
Can that stuff make you high?
11:19
- I don't think so. - I don't know.
11:24
All right.
11:32
You know,
11:33
I ah,
11:37
I didn't get this spatula,
11:39
this was in Bobby's,
11:41
Bobby's drawer of utensils
11:46
and I've never seen a cutoff spatula.
11:50
But you know what,
11:51
it works good in cans,
11:54
you know?
11:56
'Cause it's flat.
11:56
It'll get down in those cans good.
11:59
All right.
12:00
So we're gonna put this in the oven
12:03
and remember now it's hot
12:06
unless you've brought it this far yesterday.
12:11
All these casseroles you can make
12:13
at least a day ahead of time.
12:16
All right.
12:16
And that flavor tasted so good,
12:19
right there Eddie.
12:21
- And three's no eggs,
12:22
no eggs? - No eggs.
12:27
Ah, It's so good.
12:30
Oh, and I just got a little bit of crunch of that onion,
12:33
that fried onion.
12:35
So in the oven this goes for,
12:37
just until it's back hot and bubbly.
12:41
And then we're gonna top it
12:43
with our grated cheddar at the last minute.
12:46
And you could also top it
12:51
with some buttery crackers that have been tossed
12:55
in melted butter,
12:56
or you can top it with more onion rings
12:59
or you can top it with cheese or you can actually top it
13:02
with both if that's what you want.
13:05
So in the oven,
13:06
10, 15 minutes,
13:10
and then we'll put our cheese on top.
13:12
Okay our green bean casserole's been
13:14
in the oven about 15 minutes.
13:17
So it's bubbling,
13:19
so I'm gonna add the cheese
13:22
and then we're gonna stick it back in there
13:25
for gosh,
13:26
maybe five minutes.
13:28
It's not gonna take that cheese long to melt.
13:33
So five minutes.
13:35
All right.
13:36
It's been five minutes.
13:41
This is a weird little oven,
13:44
the racks kind of curve up
13:48
when you get ready to take your stuff out.
13:51
Ooh,
13:53
Ooh, hoo, hoo.
13:58
Now Eddie just said,
14:00
he thinks he would like the crunchy top.
14:04
So if you like the crunchy top,
14:06
you can use the buttery crackers or those onion rings.
14:11
You can put the onion rings in and on top.
14:16
So. - Oh here's a bunch more
14:18
of the onions if you want 'em.
14:19
- Okay,
14:20
oh Theresa's got plenty of onions.
14:23
But if you put the onions on top,
14:26
I mean you have to be careful three minutes
14:29
- Yeah, they'll burn.
14:31
- And they will burn.
14:37
When Michael gets home tonight,
14:40
he's gonna think,
14:41
is it Thanksgiving and I don't know about it?
14:44
'Cause this kitchen looks like casserole city.
14:48
- Ask him where
14:48
the turkey is
14:50
when he comes home. - You did get
14:51
the turkey didn't yah? - Hopefully Eddie will have
14:55
a camera on his face.
15:02
Hot? - Ah hah.
15:04
And you know what?
15:08
I know that those are canned green beans.
15:13
- [Teresa] But nobody else.
15:14
- Right off the bat.
15:15
No, I mean,
15:16
I know it and everybody else might know it too,
15:18
but it's so good.
15:20
It's that traditional dish
15:25
that we've come to know and love.
15:36
Y'all come taste it.
15:38
- Well I don't want to burn up my mouth
15:39
just like you're doing. - boil it blow it.
15:45
You know what?
15:47
This one may be my favorite.
15:49
- Really? - Yes come taste.
15:50
- [Woman] Eddie you can have the bean,
15:52
I'm not a big green bean casserole person.
15:53
- You're not? - No.
15:55
- But you'll stand over
15:56
there and eat that whole broccoli casserole.
15:59
- Yes I will. - All right Eddie,
16:01
I want you to give me your thoughts.
16:04
You've already said you would like the crunchy top,
16:07
but that melted,
16:09
oh be careful now. - Yeah.
16:11
I can taste it. - Gimme that camera.
16:13
gimme that camera.
16:14
I know you don't like to be on camera
16:16
but that makes it so much fun for me
16:19
- Flavor's great.
16:21
Great flavor.
16:23
- Isn't it good? - Yeah.
16:25
- But um,
16:26
yeah I think,
16:27
you know I said I'm not a casserole person
16:30
but I definitely remember
16:31
the crunchy top
16:33
of the green bean casserole. - Eddie,
16:33
Eddie is from New Hampshire y'all.
16:36
And he didn't have a casserole until he was 18 years old,
16:40
moved to Savannah,
16:40
Georgia to attend SCAD
16:43
'cause they don't do a lot of casseroles
16:44
up North do they?
16:46
Especially in the Polish community.
16:48
- At least not in my family we didn't do
16:50
that much. - Thank you,
16:53
Eddie loving best dishes y'all,
16:56
do it any way you want to.
#Food & Drink
#Hobbies & Leisure