why make this recipe
Ina Garten’s Green Bean Casserole is a classic dish that combines creamy textures and fresh flavors. It is perfect for holidays, family gatherings, or any occasion where you want to impress your guests. This recipe highlights the natural taste of green beans while adding delicious mushrooms and a crunchy topping. It’s simple to make, and it brings a warm, comforting side dish to your table.
how to make Green Bean Casserole
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 Green Bean Casserole
Serve the Green Bean Casserole warm as a side dish to complement your main course. It pairs well with roasted turkey, grilled meats, or holiday ham. For a festive touch, sprinkle extra crispy onion strings on top before serving.
how to store Green Bean Casserole
To store leftovers, allow the casserole to cool completely. Place it in an airtight container and keep it in the refrigerator. It will stay fresh for about 3 to 4 days. You can also freeze the casserole. Make sure to cover it well before placing it in the freezer. It will last up to 2 months.
tips to make Green Bean Casserole
- For added flavor, consider using fresh herbs like thyme or parsley.
- Make sure to drain the green beans well to avoid a watery casserole.
- If you like a spicy kick, add a pinch of red pepper flakes to the mushroom mixture.
- You can substitute the Parmesan cheese with cheddar for a different taste.
variation
You can make this casserole vegetarian by swapping the chicken broth for vegetable broth. If you want a lighter option, try using low-fat cream of mushroom soup.
FAQs
Can I use frozen green beans instead of fresh?
Yes, you can use frozen green beans. Just make sure to thaw and drain them before adding to the casserole.
How long will the casserole last in the fridge?
The casserole will last for about 3 to 4 days in the refrigerator when stored properly.
Can I prepare this casserole ahead of time?
Yes, you can prepare the casserole a day in advance. Just assemble it and keep it in the fridge until you are ready to bake it. Add the crispy onion strings before baking for extra crunch.
Green Bean Casserole
Ingredients
For the casserole
- 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 can (10.75 ounce) low-sodium cream of mushroom soup
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- crispy onion strings For topping
Instructions
Preparation
- 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.
Assembly and Cooking
- In a large bowl, combine the soup, mushroom mixture, green beans, Parmesan, salt, and pepper. Stir to combine.
- 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.