Description
Ina Garten’s green bean casserole elevates a classic comfort dish with fresh ingredients and gourmet flair. Crispy shallots and rich mushroom sauce make this side irresistible for holiday tables and weeknight dinners you’ll crave repeatedly.
Ingredients
Scale
Main Ingredients:
- 3 cups fresh green beans
- 8 ounces (226 grams) button mushrooms
- 3 cups low-sodium chicken broth
- 10.75 ounces (305 grams) low-sodium cream of mushroom soup
Seasonings and Aromatics:
- 1/2 cup onion
- 2 cloves garlic
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 cup grated Parmesan cheese
Finishing Ingredients:
- 2 tablespoons butter
- crispy onion strings
Instructions
- Melt butter in a large skillet over medium heat, sautéing onions and mushrooms until tender. Add garlic and cook for 1-2 minutes, then set aside.
- Bring green beans and chicken broth to a boil in a saucepan, cooking for 8 minutes until crisp-tender. Drain thoroughly.
- Spray a 2-quart baking dish with cooking spray. Mix soup, sautéed mushroom mixture, green beans, Parmesan, salt, and pepper in a large bowl.
- Transfer mixture to the prepared baking dish, topping with crispy onion strings.
- Bake at 350 degrees for 20 minutes until thoroughly heated.
- When blanching green beans, slightly undercook them to prevent mushiness during baking. Aim for a crisp texture by boiling for approximately two minutes.
- Enhance breadcrumb texture by briefly sautéing Panko in butter before baking, creating a golden and crispy topping.
- Slice red onions extremely thin to ensure optimal crispiness when baked.
- For advance preparation, complete steps through mixing ingredients. Cover the baking dish with foil and refrigerate up to 48 hours. When ready to serve, uncover and bake as directed.
Notes
- Slightly undercook green beans during blanching to maintain crispness, as they’ll continue cooking in the casserole.
- Quickly sauté Panko breadcrumbs in butter before baking to enhance golden, crunchy texture.
- Use a sharp knife to slice red onions paper-thin, ensuring maximum crispiness when baked.
- Prepare the entire casserole up to step 5, then refrigerate covered for up to 48 hours before baking, perfect for stress-free holiday meal prep.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 130 kcal
- Sugar: 2 g
- Sodium: 220 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 15 mg