Ina Garten Green Bean Casserole
Ina Garten’s Green Bean Casserole is a rich and satisfying side dish perfect for holiday meals.
Equipment
- skillet
- medium saucepan
- baking dish
- mixing bowl
Ingredients
Base Ingredients
- 2 tablespoons butter
- 2 cloves garlic minced
- 0.5 cup onion finely diced
- 8 ounces button mushrooms sliced
- 3 cups fresh green beans ends removed and cut in half
- 3 cups low-sodium chicken broth
- 1 can (10.75 ounce) low-sodium cream of mushroom soup
- 0.25 cup grated Parmesan cheese
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- crispy onion strings
Instructions
Cooking 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.
- 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 by mixing breadcrumbs with fried onions. Don't overcook the green beans. Feel free to prepare ahead of time and refrigerate for up to 48 hours before baking.
Nutrition
Serving: 1servingCalories: 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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