Simple Ina Garten’s Green Bean Casserole Recipe
Introduction
Ina Garten’s Green Bean Casserole is a comforting, creamy dish that elevates a classic favorite with fresh ingredients and rich flavors. It’s perfect for holiday gatherings or a cozy weeknight side. This recipe balances tender green beans with a savory mushroom sauce and a crispy onion topping.
Ingredients
- 2 tbsp butter
- 1/2 cup finely diced onion
- 8 oz button mushrooms, sliced
- 2 garlic cloves, minced
- 3 cups fresh green beans, trimmed and halved
- 1 can (10.75 oz) low-sodium cream of mushroom soup
- 1/4 cup grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 3 cups low-sodium chicken broth
- Crispy fried onion strings (for topping)
Instructions
- Step 1: Preheat your oven to 350°F (175°C). In a large skillet over medium heat, melt the butter. Add the finely diced onion and sliced mushrooms, sautéing until tender and the mushrooms release their moisture, about 5 to 7 minutes. Stir occasionally to prevent sticking. Add the minced garlic and cook for another 1 to 2 minutes until fragrant. Remove from heat and set aside.
- Step 2: In a medium saucepan, combine the trimmed and halved green beans with the chicken broth. Bring to a boil over medium-high heat and cook for about 8 minutes, or until the green beans are crisp-tender. Drain thoroughly and set aside. Check early to keep a slight snap in the beans for best texture.
- Step 3: Spray a 2-quart baking dish with cooking spray or lightly grease it. In a large bowl, combine the cream of mushroom soup, sautéed mushroom mixture, cooked green beans, grated Parmesan cheese, salt, and ground black pepper. Stir well to mix everything evenly.
- Step 4: Transfer the mixture into the prepared baking dish, spreading it evenly. Generously top with crispy fried onion strings for crunch and extra flavor.
- Step 5: Bake in the preheated oven for 20 minutes, or until heated through and the top is golden and slightly bubbly. Serve warm.
Tips & Variations
- Use fresh green beans for the best texture, but frozen can be a convenient substitute if well-drained.
- For a vegetarian version, substitute vegetable broth for chicken broth.
- Try adding a splash of white wine to the mushroom sauté for extra depth of flavor.
- Mix in a handful of chopped fresh herbs like thyme or parsley before baking for added freshness.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warm or microwave in short intervals to avoid sogginess. For best crispiness, add fresh fried onion strings just before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this casserole ahead of time?
Yes, you can prepare the casserole through Step 4, then cover and refrigerate it for up to 24 hours before baking. Add the crispy onion topping just before baking to keep it crunchy.
What can I use instead of crispy fried onion strings?
If you can’t find onion strings, crushed crispy fried onions or even toasted breadcrumbs work well to provide a crunchy topping.
PrintSimple Ina Garten’s Green Bean Casserole Recipe
Ina Garten’s Simple Green Bean Casserole is a delightful twist on the classic comfort food. This recipe features fresh green beans cooked to crisp-tender perfection, sautéed mushrooms and onions, a creamy mushroom soup base enriched with Parmesan cheese, and a crunchy topping of crispy fried onion strings. Baked until bubbly and golden, it’s a perfect side dish for family dinners and holiday feasts.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Vegetable Filling
- 2 tbsp butter
- 1/2 cup finely diced onion
- 8 oz button mushrooms, sliced
- 2 garlic cloves, minced
- 3 cups fresh green beans, trimmed and halved
Creamy Mixture
- 1 can (10.75 oz) low-sodium cream of mushroom soup
- 1/4 cup grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 3 cups low-sodium chicken broth
Topping
- Crispy fried onion strings, as needed
Instructions
- Preheat Oven and Sauté Aromatics: Preheat your oven to 350°F (175°C). In a large skillet over medium heat, melt the butter. Add the finely diced onion and sliced mushrooms, sautéing until just tender and the mushrooms release moisture, about 5 to 7 minutes, stirring occasionally to prevent sticking. Add the minced garlic and cook for another 1 to 2 minutes until fragrant. Remove from heat and set aside.
- Cook the Green Beans: In a medium saucepan, combine the trimmed and halved green beans with the low-sodium chicken broth. Bring to a boil over medium-high heat and cook for about 8 minutes until the beans are crisp-tender but still have a slight snap. Drain thoroughly and set aside.
- Combine Ingredients for Casserole: Spray a 2-quart baking dish with cooking spray or lightly grease it. In a large bowl, combine the cream of mushroom soup, sautéed mushroom mixture, cooked green beans, grated Parmesan cheese, salt, and ground black pepper. Stir until well mixed to create a creamy binding mixture.
- Assemble and Top the Casserole: Transfer the combined mixture into the prepared baking dish, spreading evenly. Generously top the casserole with crispy fried onion strings for a satisfying crunch and extra flavor.
- Bake the Casserole: Bake in the preheated oven at 350°F (175°C) for 20 minutes, or until the casserole is heated through and the top is golden and slightly bubbly. Remove from oven and serve warm.
Notes
- Use fresh green beans for best texture and flavor instead of frozen.
- Check green beans a minute early when cooking to maintain a slight snap for optimal bite.
- Crispy fried onion strings can be store-bought or homemade, and they provide essential texture contrast.
- Low-sodium ingredients help control saltiness, but adjust seasoning as needed for your taste.
- This casserole is great for holidays but simple enough for everyday meals.
Keywords: green bean casserole, Ina Garten, mushroom soup casserole, holiday side dish, green beans, creamy casserole, baked casserole
