Description
This Ina Garten Green Bean Casserole offers an irresistible flavor with earthy mushrooms, crisp green beans, and a crunchy topping, making it a perfect comfort dish for any occasion.
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
- 3 cups low-sodium chicken broth
- 1 can (10.75 ounces) cream of mushroom soup
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup crispy onion strings
Instructions
- Preheat oven to 350°F and melt butter in a skillet.
- Sauté diced onions and sliced mushrooms until translucent, then add minced garlic.
- Blanch green beans in chicken broth for 8 minutes, then drain.
- Mix cream of mushroom soup with sautéed vegetables and add green beans and cheese.
- Transfer to a baking dish, top with crispy onion strings, and bake for 20 minutes.
Notes
Keep green beans crisp when blanching for the best texture.
For gluten-free, substitute with gluten-free broth and cream alternatives.
Casserole can be prepared a day ahead and refrigerated unbaked.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 3g
- Sodium: 330mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 15mg