Ina Garten Green Bean Casserole – Perfect Holiday Side for Your Table
There’s something about Ina Garten’s take on green bean casserole that instantly makes the holidays feel warmer. The first time I made this recipe, I was hosting a small Thanksgiving for friends who were far from home. I remember sautéing mushrooms while a chorus of laughter and holiday music filled the kitchen — by the time it came out of the oven, everyone leaned in for a taste and declared it a keeper. Ina’s version elevates a classic mid-century dish into something fresh, mushroom-forward, and elegant enough to pair with any roast. Green bean casserole also has a quirky cultural history: it originated as a convenient casserole for busy families in the 1950s and became a staple on American holiday tables. Ina’s riff brings back the comfort while honoring fresh ingredients and simple technique.
Who is this recipe for?
- This recipe is perfect for busy parents, home cooks who want a classic holiday side with an upgraded twist, and beginners looking for an easy, reliable casserole to feed a crowd.
Core ingredients overview:
- This dish combines butter, garlic, onion, mushrooms, fresh green beans, chicken broth, cream of mushroom soup, and Parmesan for a creamy, savory casserole topped with crispy onion strings.
Tools & Ingredients
Tools
- Large skillet
- Medium saucepan
- Large mixing bowl
- 9×13-inch baking dish (or similar)
- Wooden spoon or spatula
- Chef’s knife
- Cutting board
- Colander
- Measuring cups and spoons
- Oven mitts
Ingredients (with short benefits)
- 2 tablespoons butter – adds rich flavor and helps sauté the vegetables.
- 2 cloves garlic (minced) – boosts flavor and gives aromatic depth.
- 1/2 cup onion (finely diced) – provides sweetness and savory aromatics.
- 8 ounce package button mushrooms (sliced) – adds umami and meaty texture.
- 3 cups fresh green beans (ends removed and cut in half) – offers freshness, color, and crunch.
- 3 cups low-sodium chicken broth – cooks the beans and adds savory liquid without excess salt.
- 1 (10.75 ounce) can low-sodium cream of mushroom soup – creates a creamy base and ties flavors together.
- 1/4 cup grated Parmesan cheese – adds umami and a nutty, salty finish.
- 1/2 teaspoon salt – balances and enhances flavors.
- 1/4 teaspoon black pepper – adds gentle warmth and brightness.
- Crispy onion strings – provide crunch and classic green bean casserole nostalgia.
Instructions
- Preheat the oven to 350°F (175°C).
- In a large skillet, melt the butter over medium heat. Add the finely diced onion and sliced mushrooms; sauté until tender, about 5–7 minutes. Add the minced garlic and cook for 1–2 minutes more. Remove the skillet from heat and set aside.
- In a medium saucepan, bring the low-sodium chicken broth to a boil. Add the trimmed and halved green beans and cook for 8 minutes until they are crisp-tender. Drain the green beans in a colander.
- In a large bowl, combine the can of low-sodium cream of mushroom soup, the sautéed mushroom-onion-garlic mixture, the drained green beans, grated Parmesan cheese, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir gently to combine and coat the beans evenly.
- Transfer the mixture into a greased baking dish and spread it into an even layer. Top the casserole with crispy onion strings for texture and flavor.
- Bake in the preheated oven for 20 minutes, until the casserole is heated through and bubbling at the edges. Let it rest a few minutes before serving. Enjoy!
FAQ
Q: Can I freeze this recipe?
A: Yes. Assemble the casserole (without the crispy onion topping) and freeze it in an airtight container for up to 2 months. Thaw overnight in the refrigerator before baking, then add the onion strings and bake as directed.
Q: What can I use instead of fresh green beans?
A: You can use frozen green beans (about 3 cups) — thaw and drain them well before mixing. Canned green beans are less ideal because they can be too soft, but they will work in a pinch after draining thoroughly.
Q: Can I make this vegetarian?
A: Absolutely. Substitute vegetable broth for the chicken broth and make sure your crispy onion strings and cream soup are vegetarian-friendly. Some cream-of-mushroom soups contain chicken-derived ingredients, so check labels or use a homemade or vegetarian brand.
Q: How do I avoid a soggy casserole?
A: Don’t overcook the green beans in the broth — cook them until crisp-tender. Also, drain them well and avoid adding excess liquid to the casserole before baking.
Tips & Tricks
- Use fresh, firm green beans for the best texture; blanching them until just crisp-tender preserves color and bite.
- Don’t overcrowd the skillet when sautéing mushrooms — cook in batches if necessary so they brown nicely rather than steam.
- Add the crispy onion strings right before serving to keep them crunchy.
- Taste and adjust seasoning at the mixing stage (before baking) so you can balance salt and pepper to your preference.
Conclusion
If you want to explore variations or see other cooks’ takes on Ina’s style, these resources are helpful: take a look at this family-tested Ina Garten Green Bean Casserole recipe on Table for Seven (Ina Garten Green Bean Casserole – Table for Seven), read a home cook’s review of Ina Garten’s easy side dish (The Ina Garten Easy Side Dish I Make Every Thanksgiving), or compare styles with an alternative classic green bean casserole recipe from Food Network (Best Ever Green Bean Casserole Recipe | Alton Brown | Food Network).
Enjoy this comforting side and don’t forget to share it with friends and family. Always add
tag after Directions.
Ina Garten Green Bean Casserole
Ingredients
- 2 tablespoons butter Adds rich flavor and helps sauté the vegetables.
- 2 cloves garlic (minced) Boosts flavor and gives aromatic depth.
- 1/2 cup onion (finely diced) Provides sweetness and savory aromatics.
- 8 ounces button mushrooms (sliced) Adds umami and meaty texture.
- 3 cups fresh green beans (ends removed and cut in half) Offers freshness, color, and crunch.
- 3 cups low-sodium chicken broth Cooks the beans and adds savory liquid without excess salt.
- 1 can (10.75 ounces) low-sodium cream of mushroom soup Creates a creamy base and ties flavors together.
- 1/4 cup grated Parmesan cheese Adds umami and a nutty, salty finish.
- 1/2 teaspoon salt Balances and enhances flavors.
- 1/4 teaspoon black pepper Adds gentle warmth and brightness.
- Crispy onion strings Provides crunch and classic green bean casserole nostalgia.
Method
- Preheat the oven to 350°F (175°C).
- In a large skillet, melt the butter over medium heat. Add the finely diced onion and sliced mushrooms; sauté until tender, about 5–7 minutes. Add the minced garlic and cook for another 1–2 minutes. Remove the skillet from heat and set aside.
- In a medium saucepan, bring the low-sodium chicken broth to a boil. Add the trimmed and halved green beans and cook for 8 minutes until they are crisp-tender. Drain the green beans in a colander.
- In a large bowl, combine the can of low-sodium cream of mushroom soup, the sautéed mushroom-onion-garlic mixture, the drained green beans, grated Parmesan cheese, salt, and black pepper. Stir gently to combine and coat the beans evenly.
- Transfer the mixture into a greased baking dish and spread it into an even layer. Top the casserole with crispy onion strings for texture and flavor.
- Bake in the preheated oven for 20 minutes, until the casserole is heated through and bubbling at the edges. Let it rest for a few minutes before serving. Enjoy!
