why make this recipe
Ina Garten’s Green Bean Casserole is a beloved dish that brings comfort and joy to any table. It’s a perfect blend of fresh green beans, savory mushrooms, and creamy soup, topped with crispy onion strings. This dish is not only easy to make but also adds a delightful twist to the traditional casserole. It’s great for family gatherings, holiday dinners, or even a simple weeknight meal. Everyone will love its rich flavors and satisfying texture.
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, right after it comes out of the oven. It makes a wonderful side dish that pairs well with roasted meats, turkey, or even a simple salad. You can also garnish it with extra crispy onion strings or fresh herbs for added flavor and presentation.
how to store Green Bean Casserole
To store leftover Green Bean Casserole, let it cool completely. Place it in an airtight container and store it in the refrigerator. It should be eaten within 3-4 days. For longer storage, you can freeze it for up to 2 months. Just make sure to use a freezer-safe container. When ready to eat, thaw in the refrigerator overnight and reheat in the oven until warmed through.
tips to make Green Bean Casserole
- Use fresh green beans for the best taste, but frozen can work too if you’re in a pinch.
- Don’t skip the sautéing step for the mushrooms and onions; it enhances their flavor.
- For extra crunch, try mixing in some breadcrumbs with the crispy onion strings before baking.
- Adjust the seasoning to your taste, adding more salt or pepper if desired.
variation
If you want to mix it up, you can add cooked bacon or pancetta for a smoky flavor. You might also consider adding different veggies like sautéed bell peppers or corn for added sweetness and color.
FAQs
Can I make this casserole ahead of time?
Yes, you can prepare it a day in advance. Just cover and refrigerate it until you’re ready to bake.
Can I use a different type of cheese?
Absolutely! You can substitute Parmesan with cheddar or another cheese that melts well.
What can I serve with this Green Bean Casserole?
This casserole goes well with roasted meats, turkey, or even mashed potatoes, making it a great side for any holiday meal or gathering.
Green Bean Casserole
Ingredients
Method
- 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.
- 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.