Description
Ina Garten Green Bean Casserole
Ina Garten’s Green Bean Casserole is a holiday classic that has stood the test of time. This dish combines fresh green beans with a rich cream of mushroom soup, savory mushrooms, and a crunchy crispy onion topping. It’s perfect for Thanksgiving or any special occasion where comfort food is a must. The velvety mushroom sauce and crispy topping make it a side dish that everyone will love, especially when served alongside turkey or honey-glazed ham.
2 tbsp butter
2 cloves garlic, minced
1/2 cup onion, finely diced
8 oz button mushrooms, sliced
3 cups fresh green beans, ends removed, cut in half
3 cups low-sodium chicken broth
10.75 oz can low-sodium cream of mushroom soup
1/4 cup grated Parmesan cheese
1/2 tsp salt
1/4 tsp black pepper
Crispy onion strings
Directions:
1. Preheat oven to 350°F.
2. In a skillet, melt butter. Sauté onions, mushrooms, then add garlic for 1-2 minutes.
3. Boil green beans in chicken broth for 8 minutes.
4. Combine all ingredients in a baking dish, top with onion strings.
5. Bake 20 minutes at 350°F.
Prep Time: 5 minutes
Kcal: 191 per serving
Step-by-Step Guide
1. Prep Ingredients: Preheat oven to 350°F. Mince garlic, finely dice onion, slice mushrooms, and trim and halve green beans.
2. Sauté Aromatics: In a large skillet over medium heat, melt the butter. Add the diced onion and cook for 3-4 minutes until softened. Add the sliced mushrooms and cook until they release their liquid and begin to brown, about 5-7 minutes. Stir in the minced garlic and cook for 1 more minute until fragrant.
3. Blanch Green Beans: While the mushrooms cook, bring the chicken broth to a boil in a separate pot. Add the green beans, reduce heat to a simmer, and cook for exactly 8 minutes. Drain the beans, reserving 1/4 cup of the broth.
4. Combine Sauce: In a large mixing bowl, combine the cream of mushroom soup, the sautéed mushroom mixture, the blanched green beans, the reserved broth, Parmesan cheese, salt, and pepper. Stir gently until everything is evenly coated.
5. Assemble & Bake: Transfer the mixture to a greased 9×13 inch baking dish. Spread it evenly and top generously with the crispy onion strings. Bake in the preheated oven for 20-25 minutes, until the casserole is bubbly and the topping is golden brown.
Serving Suggestions
This casserole is the quintessential holiday side. Serve it directly from the oven alongside roasted turkey or honey-glazed ham. For a complete feast, pair it with creamy mashed potatoes, sweet potato casserole, and cranberry sauce. To balance the richness, a simple arugula salad with a lemon vinaigrette works beautifully. For a casual family dinner, it complements roasted chicken or meatloaf perfectly.
How-to Summary
To make Ina Garten’s Green Bean Casserole: Sauté onions, mushrooms, and garlic in butter. Separately, blanch fresh green beans in chicken broth for 8 minutes. Combine the beans, mushroom mixture, cream of mushroom soup, Parmesan, and seasonings in a bowl. Transfer to a baking dish, top with crispy onions, and bake at 350°F for 20-25 minutes until hot and golden.
Frequently Asked Questions
Can I use frozen green beans instead of fresh? Yes, you can. Thaw frozen green beans and pat them dry before using. You may skip the blanching step, but the texture will be softer.
How can I make this dish ahead of time? Assemble the casserole (without the onion topping) up to a day ahead. Cover and refrigerate. When ready to bake, let it sit at room temperature for 30 minutes, add the crispy onions, and bake, adding 5-10 minutes to the cooking time.
What’s a good substitute for canned cream of mushroom soup? Make a quick homemade version: sauté 8oz more sliced mushrooms, stir in 3 tbsp flour, then slowly whisk in 1.5 cups of milk or broth until thickened. Season with salt, pepper, and a dash of soy sauce.
How do I store and reheat leftovers? Store covered in the refrigerator for up to 3 days. Reheat portions in the microwave or re-crisp the entire dish in a 350°F oven for 10-15 minutes, covered with foil to prevent over-browning.
Can I make this recipe vegetarian? Absolutely. Use vegetable broth instead of chicken broth and ensure your cream of mushroom soup is a vegetarian brand.
Common Mistakes to Avoid
Avoid overcooking the green beans during blanching; 8 minutes is ideal for tender-crisp beans that won’t turn mushy in the oven. Do not skip sautéing the mushrooms until their liquid evaporates, or your casserole may be watery. Ensure your casserole is bubbling at the edges before removing it from the oven. Finally, add the crispy onion topping just before baking to prevent it from getting soggy.
Conclusion
Ina Garten’s Green Bean Casserole elevates a classic with fresh ingredients and layered flavors. By following the detailed steps and tips provided, you can create a foolproof, crowd-pleasing side dish that embodies holiday comfort. Its perfect balance of creamy sauce, tender beans, and crispy topping is sure to become a requested tradition at your table for years to come.