Ina Garten Green Bean Casserole (2024)

We can all agree that Ina Garten’s Green Bean Casserole is the best side dish ever. This rich and satisfying dish may end up stealing the spotlight from the turkey. It’s the ideal complement to any tasty holiday meal. It goes well with honey-glazed ham, prime rib marinated in garlic butter, and turkey roasted with herbs.

Why This Recipe Is Best:

Even when I was a kid, I didn’t particularly enjoy green bean casserole. When mashed potatoes and sweet potato casserole are on the menu, green beans are often forgotten. Green bean casserole, with its velvety mushroom soup and golden fried onions, has quickly become one of my go-to dishes as an adult.

This holiday season, I urge you to try the classic Ina Garten Green Bean Casserole recipe you’ve been avoiding as long as I have.

Ingredients That You’ll Need:

There are a few fresh ingredients in this recipe that take this casserole to the next level! See the recipe card below for exact measurements.

• Butter: Because I used unsalted butter, I didn’t need to add any additional salt to the recipe for green bean casserole.
• Garlic cloves: If you don’t have any fresh garlic cloves, use the minced garlic you already have in the fridge. One clove is equivalent to about 0.5 teaspoons.
• Onion: Thisshouldbefinelychopped.
• Button mushrooms: You can do without them if you like. If you don’t care for mushrooms, feel free to leave them out.
• Fresh green beans: Once you’ve removed the ends, cut each green bean in half lengthwise.
• Chicken broth: Chicken broth gives the dish a slight boost of flavor.
• Cream of mushroom soup: It is important to use low sodium cream of mushroom soup in this Ina Garten Green Bean Casserole recipe.
• Parmesan cheese: This can be finely grated and added to the recipe!
• Salt: It enhances all of the delicious flavors!
• Black pepper: This won’t give you any heat, just the right amount of flavor.
• Crispy onion strings: You get that perfect crunch from these.

How To Make Homemade Creamy Mushroom Soup?

Everything you need to make your own creamy mushroom soup is listed below.

• 3 tablespoons unsalted butter
• 12 oz sliced mushrooms
• 1 cup whole milk
• 4 ounces cream cheese

Soften butter in a sizable pot set over medium heat. The mushrooms should be added to the pan and sautéed until browned, with constant stirring. Next, pour in the milk and cream cheese and stir until the sauce is thick and cohesive. Prepare as directed in Ina Garten’s Green Bean Casserole.

Recipe Variations

• Make it gluten-free – Make sure you use certified gluten-free panko breadcrumbs when making gluten-free green bean casserole. Replace the all-purpose flour with a gluten-free all-purpose flour blend.
• Make it vegan – You can make vegan green bean casserole by using olive oil or vegan butter (instead of butter) and plain plant-based milk. You can either omit the Parmesan altogether, substitute vegan cheese, or sprinkle in nutritional yeast to taste.
• Add bacon – There’s no way I’m going to pass up an Ina Garten Green Bean Casserole with bacon. You are welcome to dice and fry up some bacon to add to this casserole if you like. To add extra flavor, sauté the onions and mushrooms in the leftover bacon grease.
• Add in extra cheese – Feel free to add cheese (such as smoked gouda, cheddar, feta, blue, or goat cheese) to the green bean filling to make it extra cheesy.
• Add Cajun seasoning – I also like to add a few teaspoons of Cajun seasoning (or Old Bay seasoning) to the Alfredo sauce. This seasoning adds an extra kick to Ina Garten Green Bean Casserole and goes well with all the other flavors.
• Add some heat – Would you like to add a little heat to this Ina Garten Green Bean Casserole? I enjoy adding a finely diced jalapeno to the onion topping. You can also sprinkle some crushed red pepper flakes into the mushroom sauce.

What To Serve With Bean Casserole?

• Pork Medallions Recipe Jamie Oliver
• Vegetarian Quiche Recipe Jamie Oliver
• Pasta Primavera Jamie Oliver

How To Make Ina Garten Green Bean Casserole?

• Preheat the oven to 350 degrees. In a large skillet, melt butter over medium heat.
• Saute onions and mushrooms until just tender, stirring occasionally. Add the garlic and cook for another 1-2 minutes, then remove from the heat and set aside.
• In a medium saucepan, combine green beans with chicken broth. Bring it to a boil.
• Continue cooking for about 8 minutes until the beans are crisp-tender and drain.
• 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.
• Transfer the mixture to the prepared baking dish and top with crispy onion strings.
• Bake at 350 degrees for 20 minutes, or until the Ina Garten Green Bean Casserole is heated through.

Recipe Tips

• Don’t overcook the green beans: While you are blanching the green beans, keep in mind that they will continue to cook and soften while baking in the oven with the rest of the Ina Garten Green Bean Casserole. In order to avoid them getting mushy in the oven, it’s important to slightly undercook them during this first step. I usually boil my beans for about two minutes since I like them crunchy.
• Pre-toast the breadcrumbs: To make the Panko breadcrumbs extra crispy and golden, sauté them briefly in butter before baking them in the oven.
• Very thinly slice the red onion: Additionally, I recommend slicing the onion as thinly as possible, so that it can crisp up well in the oven.
• Feel free to make the casserole ahead of time: To prepare Ina Garten Green Bean Casserole ahead of time (very helpful for Thanksgiving), just follow the recipe instructions through Step 5. Instead of placing the baking dish in the oven, cover it tightly with foil or plastic wrap and refrigerate for up to 48 hours. When ready to bake, uncover and proceed as directed.

FAQ Section

Ina Garten Green Bean Casserole Nutrition Facts

Amount Per Serving ( 1 Cup – 220g )

• Calories 191
• Total Fat 1.9g
• Saturated Fat 0.1g
• Cholesterol 1.1mg
• Sodium 932mg
• Potassium 213mg
• Total Carbohydrate 22g
• Dietary Fiber 3.3g
• Sugars 2.5g
• Protein 4.1g
• Vitamin A 8.5%
• Vitamin C 5.3%
• Calcium 5.6%
• Iron 8.3%

Ina Garten Green Bean Casserole

Author: Erin Table for Seven Cooking Method:Baking,Stir-frying Cuisine:American Courses:Dinner

Difficulty:BeginnerPrep time: 5 minutesCook time: 20 minutesRest time: minutesTotal time: 25 minutesServings:6 servingsCalories:191 kcal Best Season:Available

Description

We can all agree that Ina Garten’s Green Bean Casserole is the best side dish ever. This rich and satisfying dish may end up stealing the spotlight from the turkey. It’s the ideal complement to any tasty holiday meal. It goes well with honey-glazed ham, prime rib marinated in garlic butter, and turkey roasted with herbs.

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 end removed and cut in half
• 3 cups low-sodium chicken broth
• 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

Instructions

1. Preheat the oven to 350 degrees. In a large skillet, melt butter over medium heat.
2. Saute onions and mushrooms until just tender, stirring occasionally. Add garlic and cook for another 1-2 minutes, then remove from heat and set aside.
3. In a medium saucepan, combine green beans with chicken broth. Bring to a boil.
4. Continue cooking for about 8 minutes until beans are crisp-tender and drain.
5. 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.
6. Transfer the mixture to the prepared baking dish and top with crispy onion strings.
7. Bake at 350 degrees for 20 minutes, or until the casserole is heated through.

Notes

• Don’t overcook the green beans: While you are blanching the green beans, keep in mind that they will continue to cook and soften while baking in the oven with the rest of the casserole. In order to avoid them getting mushy in the oven, it’s important to slightly undercook them during this first step. I usually boil my beans for about two minutes since I like them crunchy.
• Pre-toast the breadcrumbs: To make the Panko breadcrumbs extra crispy and golden, sauté them briefly in butter before baking them in the oven.
• Very thinly slice the red onion: Additionally, I recommend slicing the onion as thinly as possible, so that it can crisp up well in the oven.
• Feel free to make the casserole ahead of time: To prepare Ina Garten Green Bean Casserole ahead of time (very helpful for Thanksgiving), just follow the recipe instructions through Step 5. Instead of placing the baking dish in the oven, cover it tightly with foil or plastic wrap and refrigerate for up to 48 hours. When ready to bake, uncover and proceed as directed.

Keywords:Ina Garten Green Bean Casserole, Green Bean Casserole