Ina Garten Green Bean Casserole — green bean casserole recipe

I’ve always loved Ina Garten’s approach to food: elegant but utterly approachable. The first time I made her green bean casserole, it was for a small holiday dinner when I wanted a familiar comfort dish but with fresher flavors than the canned-soup-and-beans version I grew up with. My friends kept asking for seconds, and I realized how a few simple swaps — fresh mushrooms, real Parmesan, and a little garlic — can turn a nostalgic classic into something that feels homemade and special. Green bean casserole is an American holiday staple (originally popularized in the 1950s by Campbell’s), and Ina’s version respects that tradition while making it taste like it came from a cozy kitchen rather than a recipe card.

Who is this recipe for?

• This recipe is perfect for holiday hosts, busy parents who want an easy side dish, beginners looking for a forgiving casserole recipe, and Ina Garten fans who love simple upgrades to classics.

Core ingredients overview:

• This dish combines butter, garlic, onions, mushrooms, fresh green beans, chicken broth, cream of mushroom soup, Parmesan, and crispy onion strings to create a creamy, savory casserole that’s easy to assemble and bakes up with a lovely texture and flavor.

Tools & Ingredients

Tools

• Large skillet
• Medium saucepan
• 2-quart baking dish
• Large mixing bowl
• Spatula or wooden spoon
• Measuring cups and spoons
• Knife and cutting board
• Colander or strainer
• Cooking spray

Ingredients (with benefits)

• 2 tablespoons butter – adds richness and helps sauté vegetables for depth of flavor.
• 2 cloves garlic (minced) – boosts savory flavor and adds aromatic warmth.
• 1/2 cup onion (finely diced) – provides sweetness and a flavorful base.
• 8 ounce package button mushrooms (sliced) – delivers umami and a meaty texture.
• 3 cups fresh green beans (ends removed and cut in half) – crisp, fresh vegetable base with bright color and nutrients.
• 3 cups low-sodium chicken broth – adds savory liquid to cook beans and keeps sodium controlled.
• 1 (10.75 ounce) can low-sodium cream of mushroom soup – provides creaminess and classic casserole body with less sodium.
• 1/4 cup grated Parmesan cheese – adds salty, nutty flavor and helps thicken as it bakes.
• 1/2 teaspoon salt – balances and enhances flavors.
• 1/4 teaspoon black pepper – mild heat and flavor contrast.
• crispy onion strings – crunchy topping that gives texture and signature casserole flair.

Instructions

1. Preheat the oven to 350°F (175°C). Please make sure your oven is fully preheated before baking.
2. In a large skillet, melt 2 tablespoons of butter over medium heat. Be attentive so the butter does not brown.
3. Add the 1/2 cup finely diced onion and the sliced mushrooms. Sauté until just tender, stirring occasionally, about 5–7 minutes.
4. Add the 2 cloves minced garlic and cook for another 1–2 minutes, stirring, then remove the skillet from the heat and set the mushroom mixture aside.
5. In a medium saucepan, combine the 3 cups fresh green beans with 3 cups low-sodium chicken broth. Bring to a boil over medium-high heat.
6. Continue cooking the green beans for about 8 minutes, until they are crisp-tender. Please avoid overcooking; they should still have some snap. Drain the green beans thoroughly and set aside.
7. Prepare a 2-quart baking dish by spraying it lightly with cooking spray.
8. In a large bowl, combine the 1 (10.75 ounce) can low-sodium cream of mushroom soup, the mushroom and onion mixture, the drained green beans, 1/4 cup grated Parmesan cheese, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir gently to combine. The cream of mushroom soup and Parmesan will thicken the casserole as it bakes, so no additional thickener is required.
9. Transfer the mixture to the prepared baking dish and smooth the top. Evenly top with crispy onion strings.
10. Bake at 350°F (175°C) for 20 minutes, or until the casserole is heated through and bubbling around the edges.
11. Remove from the oven and let rest for a few minutes before serving. Enjoy!

FAQ

Q: Can I freeze this recipe?
A: Yes — assemble the casserole (without the crispy onion topping), cover tightly with foil or plastic wrap, and freeze for up to 2 months. Thaw in the refrigerator overnight before baking, then bake an extra 10–15 minutes as needed and add the crispy onions just before the final bake or after reheating.

Q: What can I use instead of low-sodium chicken broth?
A: You can use low-sodium vegetable broth to keep the dish vegetarian (if you also swap the cream of mushroom soup for a vegetarian alternative), or use regular chicken broth and reduce added salt; just be mindful of overall sodium.

Q: Can I use canned green beans instead of fresh?
A: Yes, but fresh green beans provide the best texture and vibrant flavor. If using canned beans, drain them thoroughly and reduce the cooking step; you’ll mainly want to heat them through and adjust baking time to avoid a mushy result.

Q: How do I make my own crispy onion topping if I don’t have store-bought onion strings?
A: Toss thinly sliced onions with a little flour and panko, a drizzle of oil or melted butter, and bake at 400°F (200°C) on a baking sheet until golden and crisp, about 10–15 minutes, stirring once.

Tips & Tricks

• Don’t overcook the green beans: aim for crisp-tender. Overboiled beans become mushy in the casserole.
• Drain thoroughly: excess liquid will make the casserole watery; use a colander and even pat beans dry if needed.
• Use fresh mushrooms and sauté them until their liquid evaporates for concentrated flavor.
• Add the crispy onions at the very end (or right before serving) to keep them crunchy and avoid sogginess.

Conclusion

If you’d like to compare variations of Ina’s approach, this Ina Garten Green Bean Casserole – Table for Seven write-up offers a helpful walkthrough. For another Ina-inspired side that brings bright flavor to the table, see The Ina Garten Easy Side Dish I Make Every Thanksgiving. If you’re curious how other chefs reinterpret the classic green bean casserole, check out Best Ever Green Bean Casserole Recipe | Alton Brown | Food Network.

Enjoy this comforting side with your favorite holiday mains and feel free to share the recipe with friends and family. Always add

tag after Directions.