Ina Garten Green Bean Casserole

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INTRODUCTION

Ina Garten’s green bean casserole is a fresh and simple take on a classic dish. It uses mushrooms, fresh green beans, and a bit of Parmesan for cream and flavor. The dish bakes until warm and bubbly and gets a crisp top from onion strings. It is easy to make for family dinners or holiday meals and needs little time for prep.

This casserole goes well with many sides. For a bright and sweet vegetable side, try a honey glazed carrots and green beans recipe that adds color and mild sweetness to the table.

WHY YOU WILL LOVE THIS RECIPE

This recipe is simple. It uses fresh green beans and common pantry items. The flavors are mild and comforting. The mushrooms add earth and depth, and the Parmesan gives a light nutty taste. The crispy onion strings on top add a lovely crunch that contrasts the soft beans.

You will also like how fast it comes together. Most of the work is in quick sautéing and boiling. The oven finishes the dish in about 20 minutes. It makes a medium-sized casserole that feeds a small group, so it is perfect for weeknights or holiday sides without a lot of fuss.

HOW TO MAKE Ina Garten Green Bean Casserole

This section breaks the recipe into clear parts. You will learn how to cook the mushrooms and onions, how to blanch the green beans, and how to mix everything together. Follow the steps and you will have a warm, creamy casserole with a crisp top.

EQUIPMENT NEEDED

• Large skillet
• Medium saucepan
• Large bowl
• 2-quart baking dish
• Measuring cups and spoons
• Sharp knife and cutting board
• Colander or strainer
• Cooking spray
• Wooden spoon or spatula

Ingredients You’ll Need :

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

STEP-BY-STEP INSTRUCTIONS :

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

HOW TO SERVE Ina Garten Green Bean Casserole

Serve this casserole hot from the oven. Spoon it into bowls or onto plates and let guests help themselves. The texture is best when it is warm and the onion strings stay crisp. For a fresh contrast, serve a light salad on the side. A simple dressed salad adds brightness and a cool bite that balances the creamy casserole. You might like a simple green salad with lemon vinaigrette and roasted tamari almonds to keep the meal light and fresh.

STORAGE & FREEZING : Ina Garten Green Bean Casserole

Store leftover casserole in an airtight container in the fridge. It will keep well for 3 to 4 days. To reheat, place the casserole in a baking dish and bake at 350 degrees for about 15 minutes or until heated through. Cover with foil if you want to keep the top from browning too much.

Freezing is possible but best done before baking. Put the mixed casserole in a freezer-safe dish and cover tightly with foil and plastic wrap. Freeze for up to 2 months. When you are ready to bake, thaw the dish in the fridge overnight, then bake at 350 degrees for 25 to 30 minutes, until hot and bubbling. Add the crispy onion strings in the last 10 minutes so they stay crisp.

SERVING SUGGESTIONS

• Serve alongside roast chicken or turkey for a full meal.
• Pair it with mashed potatoes and gravy for a classic comfort plate.
• Add a crisp salad or a bright vegetable side to balance the cream. A light arugula salad or lemon-dressed greens lift the whole meal and cut through the richness. For a tangy green choice, try the arugula salad with lemon vinaigrette to pair with the casserole.
• For a simple weeknight meal, serve it with a piece of grilled fish and steamed rice.

VARIATIONS

• Mushroom lovers: Add more mushrooms or use mixed wild mushrooms for a deeper flavor.
• Vegetarian: Use vegetable broth instead of chicken broth.
• Cheesy top: Add 1/2 cup shredded sharp cheddar on top for more cheese and a melty crust.
• Gluten-free: Use gluten-free cream of mushroom soup and gluten-free crispy onions.
• Herb twist: Stir in 1 teaspoon of fresh chopped thyme or rosemary for an herbal note.
• Low-sodium: Use low-sodium soup and broth and add salt to taste at the end.
• Crunch swap: If you cannot find crispy onion strings, use toasted breadcrumbs or crushed fried shallots.

FAQs

Q: Can I use frozen green beans?
A: Yes. If you use frozen green beans, do not boil them first. Thaw and drain them, then add them to the casserole. Baking time may be the same.

Q: Can I make the casserole ahead of time?
A: Yes. You can assemble the casserole, cover it, and refrigerate it for up to 24 hours before baking. Add the onion strings just before baking for best crispness.

Q: How do I keep the onion topping crisp?
A: Add the onion strings in the last 10 minutes of baking. If you store leftovers, add fresh crispy onions when you reheat to keep the crunch.

Q: Can I make this dairy-free?
A: You can try a dairy-free Parmesan or omit the cheese and use a dairy-free cream of mushroom soup. The texture will be a bit different but still tasty.

Q: Is there a good substitute for cream of mushroom soup?
A: You can make a quick white sauce with butter, flour, and milk, and add sautéed mushrooms and a little stock. Use about 1 cup of sauce to replace one can of soup.

Q: How do I reheat without drying it out?
A: Reheat at 325 to 350 degrees covered with foil. Add a splash of broth or milk if it looks dry, and bake until warmed through.

MAKE-AHEAD TIPS FOR Ina Garten Green Bean Casserole

• Prep the vegetables early. Trim and cut the green beans, slice the mushrooms, and dice the onion up to a day ahead. Store them in separate airtight containers in the fridge.
• Sauté the mushrooms and onions and store that mix in the fridge for up to 24 hours. Reheat slightly before mixing with the other ingredients.
• Blanch the green beans, drain well, and chill. Keep them in the fridge and mix with the sauce just before baking.
• Assemble the full casserole and cover tightly. Keep in the fridge and bake within 24 hours. Add the crispy onion topping in the last 10 minutes.
• For longer make-ahead plans, prepare and freeze the unbaked casserole as noted above. Thaw in the fridge overnight before baking.

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