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
Scale
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1/2 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 ounces) low-sodium cream of mushroom soup
- 1/4 cup parmesan cheese, grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup crispy onion strings
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