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Ina Garten Green Bean Casserole

Ina Garten Green Bean Casserole

Erin Table for Seven
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.
4 from 1 vote
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American
Servings 4
Calories 200 kcal

Ingredients
  

  • 2 tablespoons butter
  • 2 cloves garlic minced
  • ½ 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
  • ¼ cup grated Parmesan cheese
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • crispy onion strings

Instructions
 

  • 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.

Notes

  • Make it extra crispy – Mix breadcrumbs with fried onions to enhance the topping’s crunch.
  • 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.
  • 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.

Nutrition

Calories: 200kcalCarbohydrates: 17gProtein: 13gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 24mgSodium: 1047mgPotassium: 653mgFiber: 3gSugar: 5gVitamin A: 799IUVitamin C: 13mgCalcium: 107mgIron: 2mg
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