The Best Ina Garten Green Bean Casserole for Thanksgiving

Thanksgiving is synonymous with comfort food, and one dish that stands out is the green bean casserole. Ina Garten’s version elevates this classic side with rich flavors and textures that will impress even the pickiest eaters. This recipe for The Best Ina Garten Green Bean Casserole for Thanksgiving combines the crunchiness of fresh green beans with creamy sauce and crispy toppings, making it an essential addition to your holiday feast.

What makes this casserole special is its perfect balance of flavors—earthy mushrooms, savory onion, and silky cream, all beautifully harmonizing with fresh green beans. This dish is not just a side; it’s a crowd-pleaser that showcases how delicious simplicity can be, allowing the natural ingredients to shine.

Get ready to bring a touch of Ina Garten’s elegance to your Thanksgiving table with this unforgettable dish that everyone will want to come back for seconds.

Why Make This Recipe

Unique Twist: Ina Garten adds sautéed mushrooms and Dijon mustard for a gourmet touch.
American Favorite: It’s a beloved holiday classic, beloved by families across the nation.
Flavor Highlights: The creamy, savory sauce rich with garlic and onions complements the crisp green beans.
Best Served During: Ideal for Thanksgiving, family gatherings, or any festive occasion from fall through the winter.
Easy to Prepare: This casserole is straightforward and can be prepared in under an hour.

How to Make The Best Ina Garten Green Bean Casserole for Thanksgiving

Preheat the Oven: Start by preheating your oven to 375°F (190°C). Grease a 2-quart baking dish and set it aside.
Blanch Green Beans: Bring a large pot of salted water to a boil. Add the trimmed green beans and cook for 3–4 minutes until slightly tender but still crisp. Drain and plunge them into ice water. Set aside.
Sauté the Onions: In a large skillet, melt the butter over medium heat. Add the diced onion and cook for about 5 minutes until translucent.
Add Garlic: Stir in the minced garlic and cook for another minute until fragrant.
Cook the Mushrooms: Add mushrooms, salt, black pepper, and optional cayenne. Cook 6–8 minutes until mushrooms are browned and moisture is released.
Make the Cream Sauce: Stir in heavy cream, Dijon mustard, and soy sauce. Simmer for 3–4 minutes to thicken slightly.
Combine: In a large bowl, combine the blanched green beans and cream sauce. Toss until the beans are well coated.
Prepare for Baking: Pour the mixture into the prepared baking dish. Top with French-fried onions and sprinkle Parmesan cheese if using.
Bake: Bake for 25–30 minutes or until bubbly and golden brown.
Garnish and Serve: Remove from the oven, let cool slightly, and garnish with fresh parsley before serving.

Ingredients:

1 ½ pounds fresh green beans, trimmed
2 tablespoons unsalted butter
1 medium onion, diced
2 cloves garlic, minced
8 ounces mushrooms, sliced
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon cayenne pepper (optional)
1 cup heavy cream
1 tablespoon Dijon mustard
1 tablespoon soy sauce
1 ½ cups French-fried onions
¼ cup grated Parmesan cheese (optional)
Fresh parsley, for garnish

Directions:

Preheat oven to 375°F (190°C). Grease a 2-quart baking dish and set aside.
Bring a large pot of salted water to a boil. Add trimmed green beans and cook for 3–4 minutes until slightly tender but still crisp. Drain and plunge into ice water. Set aside.
In a large skillet, melt butter over medium heat. Add diced onion and cook for about 5 minutes until translucent.
Stir in minced garlic and cook for another minute until fragrant.
Add mushrooms, salt, black pepper, and optional cayenne. Cook 6–8 minutes until mushrooms are browned and moisture is released.
Stir in heavy cream, Dijon mustard, and soy sauce. Simmer 3–4 minutes to thicken slightly.
In a large bowl, combine blanched green beans and cream sauce. Toss until beans are well coated.
Pour mixture into prepared baking dish. Top with French-fried onions and sprinkle Parmesan cheese if using.
Bake for 25–30 minutes or until bubbly and golden brown.
Remove from oven, let cool slightly, and garnish with fresh parsley before serving.

How to Serve The Best Ina Garten Green Bean Casserole for Thanksgiving

When serving the green bean casserole, offer it alongside classic Thanksgiving fare like roast turkey and stuffing.

Pairing Ideas:

Perfect with mashed potatoes and cranberry sauce.
Adds color and nutrition to a table of hearty dishes.

Tips for Presentation:

Serve from a beautiful casserole dish placed on a trivet.
Garnish with additional parsley for a pop of color.

Seasonal Variations:

Consider adding toasted almonds for a crunch, or sprinkle with seasonal herbs like thyme for added flavor.

How to Store The Best Ina Garten Green Bean Casserole for Thanksgiving

Fridge Instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezer Instructions:
This casserole can be frozen for up to 2 months. Store in a freezer-safe dish before covering tightly with foil.

Reheating Methods:
Reheat in the oven at 350°F (175°C) until heated through, about 20 minutes. The microwave can be used, but may affect texture.

Shelf Life:
Consume refrigerated leftovers within 3 days, and enjoy frozen casserole within 2 months.

Safety Notes:
Thoroughly reheat leftovers to an internal temperature of 165°F (74°C) before serving.

Tips to Make The Best Ina Garten Green Bean Casserole for Thanksgiving Perfect

Expert Cooking Tips:
- Use fresh green beans for the best texture and flavor.
- Sauté mushrooms until fully cooked to avoid excess moisture.
Common Mistakes:
- Avoid overcooking the green beans before mixing—aim for crisp-tender.
Enhancements:
- Add a touch of lemon zest for brightness or crispy bacon bits for extra flavor.
Texture Control Tips:
- If the casserole seems too watery, let it bake a bit longer for more time to thicken.

Variations

Spicy Version: Add extra cayenne pepper or diced jalapeños for a kick.
Kid-Friendly Version: Replace mushrooms with diced carrots and make it sweeter.
Budget Version: Use frozen green beans and regular cream of mushroom soup.
Healthy Version: Substitute half of the heavy cream with Greek yogurt for a lighter dish.
Seasonal Twist: Incorporate roasted squash or sweet potatoes for added sweetness and color.

FAQs

What is the origin of green bean casserole?
Green bean casserole originated in the United States during the 1950s, created by the Campbell Soup Company to promote their cream of mushroom soup. It quickly became a staple dish, especially during Thanksgiving.

Can I make this casserole ahead of time?
Yes! You can prepare the casserole a day in advance. Just cover it tightly and refrigerate before baking. When you’re ready, simply pop it in the oven.

What’s a good substitution for heavy cream?
You can substitute heavy cream with half-and-half or evaporated milk. For a lighter alternative, consider using cashew cream or almond milk but adjust for thickness.

Can I freeze the casserole after it’s baked?
Yes, you can freeze baked casserole. Just allow it to cool completely, then wrap it tightly in foil. When ready to eat, reheat until warmed through.

How can I make my casserole more creamy?
To make your casserole creamier, increase the amount of heavy cream or enhance it with cream cheese stirred in before baking.

With its creamy texture and savory flavors, The Best Ina Garten Green Bean Casserole for Thanksgiving is sure to become a highlight of your holiday table. Don’t hesitate to give this delightful recipe a try—you might just make it a yearly tradition!