As the savory aroma of roasted garlic and buttery mushrooms wafts through the kitchen, you can’t help but feel a sense of warmth and nostalgia. This isn’t just any green bean casserole; it’s Ina Garten Green Bean Casserole, a dish that transforms the humble green bean into a star at your holiday table. The combination of crisp-tender green beans, creamy mushroom sauce, and the satisfying crunch of crispy onion strings is pure comfort food bliss.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Ina Garten Green Bean Casserole
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Ina Garten Green Bean Casserole

Growing up, my family always looked forward to Thanksgiving, where the feast was not complete without a dish that brought everyone together—a holiday tradition steeped in love and flavor. This casserole is every bit as enticing as it sounds, a dish that’s bound to steal the spotlight from the turkey itself. Whether it’s paired with a succulent honey-glazed ham or served alongside your festive turkey, this warm and inviting dish is a must-have for your celebrations. Get ready to make Ina Garten Green Bean Casserole—the ultimate addition to your holiday table that will have everyone coming back for seconds!

Why You’ll Love This Recipe

Simple & Quick: This deliciously satisfying dish comes together in just 40 minutes, making it a breeze to whip up, even on busy holiday mornings.
Irresistible Flavor: With the perfect blend of earthy mushrooms and creamy sauce, each bite is a symphony of flavors that dance on your palate.
Eye-Catching Appeal: The vibrant green beans topped with crispy onions create a welcoming and beautiful presentation.
Flexible Serving: Perfect for holidays, potlucks, or cozy family dinners, it’s delicious any time of year!
Diet-Friendly Options: With easy adjustments, this can be made gluten-free or dairy-free to suit your guests’ needs.

Ingredients You’ll Need

2 tablespoons butter: Provides richness and depth of flavor to the dish; you can use olive oil for a lighter option.
2 cloves garlic (minced): Infuses the casserole with aromatic goodness; fresh garlic works best for maximum flavor.
1/2 cup onion (finely diced): Adds sweetness and texture; yellow or white onions are great choices.
8-ounce package button mushrooms (sliced): Earthy and meaty, they form the base of the sauce; feel free to substitute with cremini or shiitake if desired.
3 cups fresh green beans (ends removed and cut in half): Crisp and vibrant, these beans are the star of the show; frozen green beans can work in a pinch.
3 cups low-sodium chicken broth: Provides a savory foundation for the casserole; vegetable broth is a fine alternative for vegetarians.
1 (10.75-ounce) can low-sodium cream of mushroom soup: This cornerstone ingredient gives creaminess without needing a roux; you can make a homemade version if you prefer.
1/4 cup grated Parmesan cheese: Adds depth and an umami kick; substitute nutritional yeast for a vegan option.
1/2 teaspoon salt: Enhances the overall flavor of the dish; adjust to taste based on preference.
1/4 teaspoon black pepper: A pinch of warmth; crushed red pepper can add a nice kick.
Crispy onion strings: This crunchy topping elevates the dish, giving it that beloved classic touch; you may also use French fried onions.

How to Make Ina Garten Green Bean Casserole

Preheat and Prepare: Begin by preheating your oven to 350 degrees Fahrenheit. This ensures a nice, even bake for your casserole. Meanwhile, grab a large skillet and melt the butter over medium heat, allowing it to become fragrant and bubbly. The enticing aroma of melting butter will set the stage for the delicious dish you’re about to create.

Sauté Garlic and Vegetables: Once the butter is shimmering, sauté the diced onions and sliced mushrooms until they become tender; typically, this takes about 5–7 minutes. Stir them occasionally to ensure even cooking. When they look soft and fragrant, toss in the minced garlic and continue sautéing for an additional 1-2 minutes—this last minute adds a lovely pungent flair before you set it aside.

Blanch Green Beans: In a medium saucepan, combine the trimmed green beans with the chicken broth and bring everything to a gentle boil. Cooking for about 8 minutes should leave your green beans crisp-tender; remember, you want a slight crunch as they will continue cooking in the oven. Drain them well and set aside, ensuring excess liquid doesn’t water down your casserole.

Mix the Ingredients: Spray a 2-quart baking dish with cooking spray to prevent sticking. In a large bowl, mix together the cream of mushroom soup, sautéed mushroom mixture, blanched green beans, grated Parmesan cheese, salt, and pepper. Stir until they’re well combined, and you see the beautiful green beans enveloped in rich, creamy goodness. No additional thickening agent is needed; the cheese and soup will work their magic during baking.

Assemble the Casserole: Spread the green bean mixture evenly into the prepared baking dish, ensuring it’s nice and level. Don’t forget to sprinkle a generous layer of crispy onion strings on top—this will create a beautiful golden-brown crunch as it bakes. It’s hard to resist deliciousness like this!

Bake to Perfection: Slide the baking dish into your preheated oven and let it bake for about 20 minutes. You’ll know it’s done when it’s heated through and the edges are bubbling. If you want a little extra color on the onions, you can broil it for a couple of minutes at the end, keeping a close eye to prevent burning. The fragrant aroma will have everyone drawn to the kitchen!

Storing & Reheating

This casserole can be stored at room temperature for up to 2 hours before refrigeration. Once it’s cooled, transfer it to an airtight container and place it in the fridge where it will last for about three days. For longer storage, you can freeze it for up to three months; just be sure to cover it properly to avoid freezer burn. When reheating, simply bake at 350 degrees for about 15–20 minutes or until warmed through. You may find that the texture changes slightly upon reheating, so consider refreshing the top with a sprinkle of crispy onions for that delightful crunch!

Chef’s Helpful Tips

Avoid overcooking the green beans during blanching; crisp-tender should be the goal, as they will continue to cook when baked.
Allow the casserole to sit for a few minutes after baking; this helps it set up nicely and makes serving easier.
If the casserole seems a bit dry after being refrigerated, a splash of broth or a drizzle of olive oil before reheating can bring back moisture.
For added flavor, consider tossing in sautéed bacon or pancetta with the mushroom mixture; the salty richness is a delightful addition.
If you plan to make it ahead of time, assemble it without the crispy onions and add them right before baking—this keeps them ultra-crunchy!

The Ina Garten Green Bean Casserole is a dish that’s sure to impress. Not only is it rich and flavorful, but it also brings a nostalgic touch of tradition to your holiday gatherings. Whip up this delectable casserole, and you’ll have a delicious addition that everyone will look forward to coming back for. Enjoy your time in the kitchen, and let the flavors bring joy to your table!

Recipe FAQs

Can I use frozen green beans for this recipe?

Yes, you can absolutely use frozen green beans! Just be aware that they might release more moisture during cooking, so be sure to bake it a little longer to achieve that desired thickness and creamy consistency. No need to thaw beforehand—just toss them straight into the boiling broth!

How can I make this casserole gluten-free?

To make a gluten-free version, opt for gluten-free cream of mushroom soup or make your own from scratch. Additionally, ensure that your crispy onion strings are labeled gluten-free, or you can make your own with gluten-free breadcrumbs.

What can I substitute for cream of mushroom soup?

If you’d like a lighter or homemade version, you can create a roux with butter, flour, and broth, adding sautéed mushrooms and cream to mimic the flavor and texture of canned soup. Using a mix of cream cheese and chicken broth can also work wonderfully for that creamy consistency.

Can I make this casserole ahead of time?

Definitely! You can prepare the casserole up to the point of baking, cover it well, and refrigerate for up to 24 hours. Just remember to add the crispy onion topping right before baking for the best texture and taste!