We can all agree that Ina Garten’s Green Bean Casserole is the best side dish ever. This rich and satisfying dish may end up stealing the spotlight from the turkey. It’s the ideal complement to any tasty holiday meal. It goes well with honey-glazed ham, prime rib marinated in garlic butter, and turkey roasted with herbs.
What sets this version apart from the traditional canned version is the use of fresh green beans, real mushrooms, and a homemade cream sauce that actually tastes like something you’d order at a nice restaurant. The crispy fried onions on top add that perfect crunch we all crave, while the creamy interior stays tender and flavorful.
This is the kind of casserole that makes people who “don’t like green beans” come back for seconds. It’s become my go-to recipe for every holiday gathering, and I always get asked to bring it year after year.
Why You’ll Love This Ina Garten Green Bean Casserole
- Fresh ingredients upgrade – Using fresh green beans and real mushrooms instead of canned versions gives this classic dish so much more flavor and better texture. You can actually taste the individual components rather than everything blending into mush.
- Quick and easy – Ready in under an hour, this casserole comes together fast enough for weeknight dinners but fancy enough for holiday tables. Most of the work is just chopping and mixing.
- Crowd-pleasing side dish – Even people who usually skip the vegetables will go back for seconds of this creamy, savory casserole topped with crispy onions. I’ve seen picky kids clean their plates because of this dish.
- Make-ahead friendly – You can prep this casserole earlier in the day and just pop it in the oven when you’re ready to serve, making holiday meal planning so much easier. This is a lifesaver when you’re juggling multiple dishes.
- Ina Garten’s trusted recipe – When the Barefoot Contessa puts her spin on a classic, you know it’s going to be good, and this version definitely delivers on flavor, texture, and presentation.
What Type of Green Beans Should I Use?
Fresh green beans are definitely the way to go for this casserole, and you’ll want to look for beans that are bright green with a firm snap when you bend them. The fresher they are, the better they’ll hold up to cooking and baking without turning mushy. I usually buy about 2 pounds of fresh green beans and trim off the stem ends, leaving the tapered ends intact for a prettier presentation.
If fresh green beans aren’t available, you can use frozen green beans as a backup – just make sure they’re whole beans, not the French-cut style. Thaw them completely and pat them very dry before using. Whatever you do, avoid canned green beans for this recipe. They’re already too soft and will turn to complete mush in the oven, plus they have that tinny flavor that we’re trying to avoid by making this from scratch.
Haricots verts, which are the thin French green beans, also work beautifully in this recipe if you want an even more elegant presentation. They cook a bit faster, so reduce the blanching time by a minute or two.
Options for Substitutions
This green bean casserole is quite versatile, and you can make several swaps based on what’s available or your dietary preferences:
- Cream of mushroom soup: If you prefer making everything from scratch, you can create a simple roux with butter and flour, then add mushroom broth and cream. For a shortcut, use low-sodium cream of mushroom soup from the store.
- Mushrooms: Button mushrooms are the standard choice, but cremini mushrooms add a deeper, earthier flavor that really elevates the dish. You could even use a mix of mushrooms like shiitake and oyster for something more gourmet.
- Heavy cream: Light cream or half-and-half works if you want to reduce the fat content slightly. For a dairy-free version, full-fat coconut cream provides richness without dairy, though the flavor will be different.
- Parmesan cheese: Pecorino Romano or Asiago work as substitutes, each adding their own unique flavor profile. For dairy-free, nutritional yeast can provide a cheesy flavor.
- Crispy fried onions: You can make your own by thinly slicing onions, coating them in flour, and frying until golden. Store-bought French fried onions work perfectly fine and save considerable time.
- Chicken broth: Vegetable broth is an easy swap that makes the dish vegetarian-friendly. Just use low-sodium versions so you can control the salt level.
Watch Out for These Mistakes While Cooking
The biggest mistake people make with green bean casserole is overcooking the green beans during the blanching stage – they should still have a slight snap and bright green color because they’ll continue cooking in the oven, and mushy beans will ruin the whole dish. Another common error is not draining the green beans thoroughly after blanching, which leads to a watery casserole that never quite comes together properly, so make sure to shake off all excess water or even pat them dry with a clean kitchen towel.
Many cooks also add the fried onion topping at the beginning of baking, which causes them to burn rather than stay crispy and golden – always add them during the last 10 minutes of baking or right before serving. Using high-sodium ingredients like regular cream of mushroom soup and regular chicken broth without tasting can make your casserole unbearably salty, so always opt for low-sodium versions and season to taste at the end.
Don’t skip the ice bath after blanching – this crucial step stops the cooking process immediately and helps the beans maintain their vibrant green color instead of turning that dull olive shade. Finally, crowding the pan when sautéing your mushrooms creates steam instead of browning, so cook them in batches if needed to get that deep, caramelized flavor that makes this casserole so special.
What to Serve With Green Bean Casserole?
This classic side dish pairs beautifully with just about any main course you can think of for the holidays. The traditional pairing is with roasted turkey and all the Thanksgiving fixings – cranberry sauce, stuffing, mashed potatoes, and gravy all complement the creamy, savory flavors perfectly. For Christmas dinner, it’s equally delicious alongside a honey-glazed ham, prime rib, or herb-crusted pork loin.
Beyond the holidays, this casserole works wonderfully with weeknight rotisserie chicken, grilled steaks, or even as part of a larger buffet spread at potlucks and family gatherings. I love serving it with other traditional sides like sweet potato casserole, dinner rolls, and a fresh garden salad to balance out the richness.
For a complete meal that feels special without too much effort, pair it with roasted chicken thighs, garlic mashed potatoes, and homemade cranberry sauce. The combination of textures and flavors creates a memorable dinner that feels festive any time of year.
Storage Instructions
Refrigerate: This green bean casserole keeps really well in the fridge for up to 4 days in a covered container. I actually think it tastes even better the next day after all the flavors have had time to meld together. Just cover it tightly with foil or transfer to an airtight container. The fried onions might lose some crispness, but the casserole itself stays delicious.
Make Ahead: You can assemble this casserole up to 2 days before serving – just hold off on adding the crispy onion strings until right before baking. Prepare the green beans, make the mushroom mixture, combine everything in your baking dish, cover it well, and keep it in the fridge. When you’re ready to bake, add about 10 extra minutes to the baking time since it’ll be cold from the fridge, then add the crispy onions during the last 10 minutes.
Warm Up: To reheat leftovers, cover with foil and bake at 350°F for about 20-25 minutes until heated through and bubbly. You can also microwave individual portions for 2-3 minutes, stirring halfway through. I like to add fresh crispy onions on top after reheating since the original ones might get a bit soggy after storing. If the casserole seems dry, add a splash of cream or broth before reheating.
Freeze: Green bean casserole can be frozen for up to 2 months, though the texture of the green beans and cream sauce may change slightly. Assemble the casserole completely but don’t add the fried onions. Wrap tightly with plastic wrap, then aluminum foil. Thaw overnight in the refrigerator before baking. Add fresh crispy onions before baking as directed.
| Preparation Time | 15 minutes | | Cooking Time | 35-40 minutes | | Total Time | 50-55 minutes | | Servings | 8-10 people | | Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition per serving (based on 10 servings):
- Calories: 180-200
- Protein: 6-8 g
- Fat: 12-14 g
- Carbohydrates: 15-18 g
- Fiber: 3 g
- Sugar: 4 g
- Sodium: 400-500 mg
Ingredients
For the green beans:
- 2 lbs fresh green beans (trimmed and halved)
- 2 cups low-sodium chicken broth (or vegetable broth)
- Salt (for blanching water)
For the mushroom mixture:
- 3 tbsp butter
- 1 large onion (finely diced)
- 12 oz mushrooms (sliced, button or cremini)
- 4 garlic cloves (minced)
- Salt and pepper (to taste)
For the sauce:
- 1 can (10.5 oz) low-sodium cream of mushroom soup
- 1/2 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1/2 tsp black pepper
- 1/4 tsp salt (or to taste)
For the topping:
- 2 cups crispy fried onions (French fried onions)
- Extra Parmesan cheese (for sprinkling)
Step 1: Blanch the Green Beans
Bring a large pot of salted water to a rolling boil over high heat. While the water heats, prepare a large bowl filled with ice water and set it nearby.
Add the trimmed and halved green beans to the boiling water and cook for 4-5 minutes until they turn bright green and become slightly tender but still have a crisp bite. You want them slightly underdone since they’ll continue cooking in the oven.
Using a slotted spoon or spider strainer, immediately transfer the beans to the ice water bath to stop the cooking process. Let them sit for 2-3 minutes until completely cooled, then drain thoroughly and set aside. Pat them dry with a clean kitchen towel if they seem very wet.
Step 2: Prepare the Aromatics
Preheat your oven to 350°F (175°C). Spray a 2-quart baking dish with cooking spray or lightly butter it, and set aside.
In a large skillet over medium heat, melt the butter until it stops foaming. Add the finely diced onion and sliced mushrooms, sautéing until just tender and the mushrooms have released most of their moisture, about 6-8 minutes. Stir occasionally to prevent sticking and ensure even cooking.
Add the minced garlic and cook for another 1-2 minutes until fragrant and lightly golden. Be careful not to burn the garlic. Remove the skillet from the heat and set the mushroom mixture aside.
Step 3: Combine the Ingredients
In a large mixing bowl, combine the cream of mushroom soup, heavy cream, grated Parmesan cheese, black pepper, and salt. Whisk everything together until smooth and well combined.
Add the sautéed mushroom and onion mixture to the soup mixture, stirring to incorporate. Fold in the blanched and drained green beans, making sure all the beans are evenly coated with the creamy sauce.
Taste the mixture and adjust seasoning if needed – you might want a bit more salt or pepper depending on your preference and the sodium level of your soup.
Step 4: Transfer to Baking Dish
Pour the green bean mixture into your prepared baking dish, spreading it out evenly with a spatula. Make sure the beans are distributed throughout so every serving gets a good mix of beans and sauce.
Press down gently on the surface to eliminate any air pockets and create an even layer. The mixture should come to about three-quarters full in a 2-quart dish.
Step 5: Bake the Casserole
Place the baking dish in the preheated oven and bake uncovered for 25 minutes. The casserole should be bubbling around the edges and heated through completely.
After 25 minutes, remove the dish from the oven and sprinkle the crispy fried onions evenly over the top, along with a bit of extra Parmesan cheese if desired. Return to the oven and bake for an additional 10 minutes until the onions are golden brown and crispy, and the cheese has melted.
Step 6: Serve and Enjoy
Remove the casserole from the oven and let it rest for 5 minutes before serving. This allows the sauce to thicken slightly and makes it easier to serve without everything sliding around.
Garnish with a bit of fresh parsley or extra Parmesan if desired. Serve hot alongside your favorite main dishes and enjoy the creamy, crunchy, flavorful perfection that is Ina Garten’s green bean casserole.
Tips for the Best Green Bean Casserole
To make this casserole truly spectacular, use fresh green beans and don’t skip the blanching step – it keeps them bright green and crisp-tender. When shopping for mushrooms, look for firm ones with no dark spots, and slice them evenly so they cook at the same rate. Make your own fried onions if you have time by thinly slicing yellow onions, tossing them in flour, and frying in batches until golden and crispy.
For the creamiest texture, use full-fat heavy cream and freshly grated Parmesan rather than the pre-shredded kind, which contains anti-caking agents that prevent smooth melting. Don’t be tempted to add the fried onions at the beginning of baking – they’ll burn and become bitter rather than staying crispy and golden.
If you’re making this for a crowd, the recipe doubles easily, and you can prepare everything a day ahead except for the final baking and onion topping. Store the assembled casserole covered in the refrigerator, then let it sit at room temperature for 20 minutes before baking to take the chill off.
Frequently Asked Questions
Can I make this casserole ahead of time? Yes! Assemble the casserole up to 2 days in advance without the fried onion topping. Cover tightly and refrigerate, then add the onions during the last 10 minutes of baking. Add 5-10 minutes to the baking time since it’s coming from the fridge.
Can I use canned green beans? I wouldn’t recommend it. Canned beans are too soft and will turn mushy during baking. If you must use canned, drain them very well and reduce the baking time, but fresh or frozen beans give much better results.
How do I keep the casserole from getting watery? Make sure to drain the blanched green beans thoroughly and pat them dry. Also, don’t over-blanch them, as this causes them to release more water during baking. If your casserole seems watery after baking, let it rest for 5-10 minutes to thicken up.
Can I make this vegetarian? Absolutely! Simply substitute vegetable broth for the chicken broth, and use a vegetarian cream of mushroom soup or make your own with a simple roux and vegetable stock.
What if I don’t like mushrooms? You can still make this casserole without the mushrooms – just increase the amount of onions and use cream of celery soup instead of cream of mushroom for the base. The flavor will be different but still delicious.
This Ina Garten Green Bean Casserole is proof that classic comfort food doesn’t have to come from a can. With fresh ingredients and just a bit of extra effort, you can create a side dish that truly steals the show at any holiday gathering or family dinner.
