Introduction

This easy Ina Garten Green Bean Casserole is a fresh and flavorful twist on the classic holiday side dish. Packed with tender green beans, sautéed mushrooms, and a creamy Parmesan-infused sauce, it’s topped with crispy onion strings for the perfect crunch. It’s simple to prepare and makes a wonderful addition to any meal.

Close-up view of a dish with green beans mixed with a crispy, golden-brown topping that looks crunchy and uneven in texture. The green beans are bright green and smooth, scattered under and around the topping layer. The crispy topping is made of small, shredded pieces that look fried and crispy, covering the beans mostly but with some green beans visible beneath. The image focuses tightly on the mix of green beans and topping, with no background elements shown. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons butter

2 cloves garlic, minced

½ cup onion, finely diced

8 ounce package button mushrooms, sliced

3 cups fresh green beans, ends removed and cut in half

3 cups low-sodium chicken broth

1 (10.75 ounce) can low-sodium cream of mushroom soup

¼ cup grated Parmesan cheese

½ teaspoon salt

¼ teaspoon black pepper

Crispy onion strings

Instructions

Step 1: Preheat the oven to 350 degrees Fahrenheit. In a large skillet, melt the butter over medium heat.

Step 2: Add the diced onions and sliced mushrooms to the skillet. Sauté until just tender, stirring occasionally. Add the minced garlic and cook for another 1–2 minutes, then remove from heat and set aside.

Step 3: In a medium saucepan, combine the green beans and chicken broth. Bring to a boil and cook for about 8 minutes until the beans are crisp-tender. Drain thoroughly and set aside.

Step 4: Spray a 2-quart baking dish with cooking spray. In a large bowl, combine the cream of mushroom soup, mushroom mixture, green beans, grated Parmesan, salt, and black pepper. Stir well to combine.

Step 5: Transfer the mixture to the prepared baking dish and evenly top with crispy onion strings.

Step 6: Bake at 350 degrees for 20 minutes, or until the casserole is heated through and bubbly.

Tips & Variations

For extra crunch, mix breadcrumbs with the crispy onion strings before topping the casserole.

Don’t overcook the green beans during boiling; slightly undercook them as they will continue to soften while baking.

You can prepare this casserole up to 48 hours in advance. Complete steps 1 through 5, cover tightly, and refrigerate. Bake when ready.

FAQs

Can I use frozen green beans for this casserole?

Yes, frozen green beans can be used. Just thaw and drain them well before adding to the casserole. Adjust cooking time slightly as frozen beans may cook faster.

Is there a vegetarian version of this recipe?

Absolutely! Substitute the chicken broth with vegetable broth and use a vegetarian cream of mushroom soup to make this casserole suitable for vegetarians.