Description

This Ina Garten Green Bean Casserole is a delightful blend of fresh green beans, creamy mushroom soup, and crispy onion strings. It’s easy to prepare and perfect for gatherings, making it an essential comfort food for family dinners or holiday feasts.

Ingredients

Butter (2 tablespoons)
Garlic (2 cloves, minced)
Onion (1/2 cup, finely diced)
Button Mushrooms (8-ounce package, sliced)
Fresh Green Beans (3 cups, ends removed and cut in half)
Low-Sodium Chicken Broth (3 cups)
Low-Sodium Cream of Mushroom Soup (1 can, 10.75 ounces)
Parmesan Cheese (1/4 cup, grated)
Salt (1/2 teaspoon)
Black Pepper (1/4 teaspoon)
Crispy Onion Strings

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F.
Melt butter in a skillet over medium heat. Sauté onions and mushrooms until translucent. Add garlic and sauté for an additional 1-2 minutes.
In a saucepan, boil green beans in chicken broth for about 8 minutes until crisp-tender, then drain.
Mix sautéed vegetables with green beans, cream of mushroom soup, Parmesan, salt, and pepper in a large bowl.
Transfer the mixture to a greased baking dish and top with crispy onion strings.
Bake for 20 minutes until heated through and edges are bubbling.

Notes

For a vegetarian version, use vegetable broth instead of chicken broth.
You can prepare the casserole a day in advance and bake it just before serving.
To avoid extra moisture, drain the green beans well after blanching.

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 2g
Sodium: 450mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 6g
Cholesterol: 15mg