Ina Garten Green Bean Casserole
A simple, creamy green bean casserole inspired by Ina Garten.
introduction
This Ina Garten Green Bean Casserole is warm, creamy, and easy to make. It uses fresh green beans, mushrooms, cream of mushroom soup, and crispy onion strings for a crunchy top. For a holiday version and tips from other cooks, see Ina Garten green bean casserole for Thanksgiving.
why make this recipe
Make this recipe when you want a classic side that feels special but stays simple. It uses common ingredients and cooks fast. The mushrooms and Parmesan add real flavor, and the crispy onions give a good crunch.
how to make Ina Garten Green Bean Casserole
Heat butter in a skillet and cook the onions and mushrooms until tender. Add garlic and cook one to two more minutes, then set the mushroom mixture aside. Boil the green beans in chicken broth until crisp-tender, about eight minutes, then drain well. In a bowl, mix the cream of mushroom soup, mushroom mixture, green beans, Parmesan, salt, and pepper. Put the mix into a greased 2-quart baking dish, top with crispy onion strings, and bake at 350°F for 20 minutes. For another creamy take on green bean casserole, you can read a variation at best-ever green bean casserole with extra cream.
Ingredients :
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1/2 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
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- crispy onion strings
Directions :
- Preheat the oven to 350 degrees.
- In a large skillet, melt butter over medium heat.
- Sauté diced onions and mushrooms until just tender, stirring occasionally.
- Add garlic and cook for another 1–2 minutes, then remove from heat and set aside.
- In a medium saucepan, combine green beans with chicken broth. Bring to a boil.
- Continue cooking for about 8 minutes, until beans are crisp-tender. Drain the green beans thoroughly and set aside.
- Prepare a 2-quart baking dish by spraying it with cooking spray. In a large bowl, combine the soup, mushroom mixture, green beans, Parmesan, salt, and pepper. Stir to combine. The cream of mushroom soup and Parmesan will thicken the casserole as it bakes, so no additional thickener is required.
- Transfer the mixture to the prepared baking dish and top with crispy onion strings.
- Bake at 350 degrees for 20 minutes, or until the casserole is heated through.
how to serve Ina Garten Green Bean Casserole
Serve it hot from the oven on a large platter or in the baking dish. It pairs well with roasted turkey, baked ham, or mashed potatoes. For serving ideas and another classic take, check this easy green bean casserole guide at best green bean casserole guide.
how to store Ina Garten Green Bean Casserole
Cool the casserole to room temperature, then cover and refrigerate for up to 3 days. To reheat, bake at 350°F for 15–20 minutes until hot. You can also freeze the unbaked casserole (without crispy onions) for up to 2 months; thaw in the fridge before baking.
tips to make Ina Garten Green Bean Casserole
- Trim and cut the green beans so they cook evenly.
- Drain the beans well so the casserole is not watery.
- Use fresh mushrooms for best flavor.
- Add the crispy onions just before baking or after baking for extra crunch.
- Taste and adjust salt and pepper before baking.
variation (if any)
- Add a splash of heavy cream for a richer casserole.
- Swap Parmesan for Gruyère or cheddar for a different flavor.
- Mix in cooked bacon or chopped toasted almonds for texture.
FAQs
Q: Can I use frozen green beans?
A: Yes. Thaw and drain them well, and reduce boiling time since they cook faster.
Q: Can I make this vegetarian?
A: Use vegetable broth instead of chicken broth and a vegetarian cream of mushroom soup.
Q: Can I prepare this ahead?
A: Yes. Assemble and cover the dish, then refrigerate up to 24 hours before baking. Add crispy onions before baking.