Ina Garten Green Bean Casserole Recipe

Introduction

Ina Garten’s Green Bean Casserole is a fresh and flavorful twist on a classic comfort dish. This recipe combines tender green beans with sautéed mushrooms, creamy mushroom soup, and a crispy onion topping for a deliciously satisfying side.

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

1. Step 1: Preheat the oven to 350 degrees Fahrenheit. In a large skillet, melt the butter over medium heat.
2. Step 2: Sauté the diced onions and sliced mushrooms until just tender, stirring occasionally. Add the minced garlic and cook for another 1–2 minutes, then remove from heat and set aside.
3. Step 3: In a medium saucepan, combine the green beans with the chicken broth and bring to a boil.
4. Step 4: Cook the green beans for about 8 minutes until crisp-tender. Drain thoroughly and set aside.
5. Step 5: Prepare a 2-quart baking dish by spraying it with cooking spray. In a large bowl, combine the cream of mushroom soup, mushroom mixture, green beans, Parmesan cheese, salt, and pepper. Stir until well mixed.
6. Step 6: Transfer the mixture to the prepared baking dish and top with crispy onion strings.
7. Step 7: Bake at 350 degrees for 20 minutes, or until the casserole is heated through.

Tips & Variations

• Mix breadcrumbs with fried onions to enhance the topping’s crunch for an extra crispy texture.
• Avoid overcooking the green beans during boiling; slightly undercooking them will keep them from becoming mushy in the oven.
• To make ahead, assemble the casserole through Step 5, cover tightly, and refrigerate for up to 48 hours before baking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350 degrees Fahrenheit until warmed through to maintain texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen green beans instead of fresh?

Yes, you can substitute frozen green beans, but be sure to thaw and drain them well before using to avoid excess moisture in the casserole.

Is there a vegetarian alternative for the chicken broth?

Absolutely. Substitute the chicken broth with vegetable broth to make this casserole vegetarian-friendly without sacrificing flavor.

Ina Garten Green Bean Casserole Recipe

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★★★★★

4.6 from 96 reviews

Ina Garten’s Green Bean Casserole is a deliciously creamy, savory side dish combining tender green beans, sautéed mushrooms, and a rich mushroom soup base, topped with crispy onion strings for a perfect crunch. This classic casserole is easy to prepare and ideal for holiday meals or comforting family dinners.

• Author: Jeannette
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Low Salt

Ingredients

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Vegetables

• 3 cups fresh green beans, ends removed and cut in half
• 2 cloves garlic, minced
• ½ cup onion, finely diced
• 8 ounce package button mushrooms, sliced

Dairy & Sauces

• 2 tablespoons butter
• 1 (10.75 ounce) can low-sodium cream of mushroom soup
• ¼ cup grated Parmesan cheese

Broth & Seasoning

• 3 cups low-sodium chicken broth
• ½ teaspoon salt
• ¼ teaspoon black pepper

Additional

• Crispy onion strings (for topping)
• Cooking spray (for preparing baking dish)

Instructions

1. Preheat and Prepare Skillet: Preheat your oven to 350 degrees Fahrenheit. In a large skillet, melt the butter over medium heat to prepare for sautéing.
2. Sauté Aromatics and Mushrooms: Add the finely diced onions and sliced mushrooms to the melted butter. Cook, stirring occasionally, until the mushrooms and onions are just tender, about 5-7 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant. Remove from heat and set aside.
3. Cook Green Beans: In a medium saucepan, combine the green beans and low-sodium chicken broth. Bring to a boil and cook for approximately 8 minutes until the beans are crisp-tender. Drain the green beans thoroughly to remove excess liquid and set aside.
4. Mix Casserole Ingredients: Spray a 2-quart baking dish with cooking spray. In a large bowl, combine the cream of mushroom soup, sautéed mushroom mixture, cooked green beans, grated Parmesan cheese, salt, and black pepper. Stir the ingredients together until well combined. The soup and cheese will help thicken the casserole during baking.
5. Assemble and Top: Transfer the mixture into the prepared baking dish. Evenly spread the mixture and top with crispy onion strings to add crunch.
6. Bake: Place the casserole in the preheated oven and bake for 20 minutes, or until the casserole is heated through and bubbly.

Notes

• Make it extra crispy – Mix breadcrumbs with fried onions to enhance the topping’s crunch.
• Don’t overcook the green beans: blanch them until they are just crisp-tender as they will continue cooking in the oven.
• Prepare ahead: assemble the casserole up to step 5, cover tightly with foil or plastic wrap, and refrigerate for up to 48 hours before baking.

Keywords: Ina Garten, green bean casserole, mushroom casserole, creamy side dish, holiday recipe, Thanksgiving side