Yummy Green Bean Casserole

I grew up on the traditional canned green bean/Campbell's mushroom soup Green Bean Casserole. I found this one the other day and made it for my family. Everyone loved it, even my non-green bean loving daughter. I could eat this as a main course!! It's a Paula Deen recipe, so you know it's good:)

1/3 Stick butter
1/2 Cup diced onions
1/2 Cup sliced fresh mushrooms
2 Cups sliced green beans ( must be fresh green beans...just slice with knife)
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 (I didn't have Paula Deen's house seasoning, so I just used a dash of pepper, salt and garlic powder, which is what her house seasoning is made of)
1 Cup grated Cheddar


*Preheat the oven to 350 degrees. 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.