Ina Garten’s Green Bean Casserole
Ina Garten’s Green Bean Casserole is a rich and satisfying side dish that complements any holiday meal.
Equipment
- large skillet
- measuring cups and spoons
- Mixing Bowls w/lids
- Mandolin Slicer and Food Chopper Set
- Grater/Micro plane Set
- Baking Dish 9 x 13 Casserole
Ingredients
- 2 tablespoons butter
- 2 cloves garlic minced
- 0.5 cup onion finely diced
- 8 ounces button mushrooms sliced
- 3 cups fresh green beans end removed and cut in half
- 3 cups low-sodium chicken broth
- 10.75 ounces low-sodium cream of mushroom soup
- 0.25 cup grated Parmesan cheese
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- crispy onion strings
Instructions
- Preheat the oven to 350 degrees. In a large skillet, melt butter over medium heat.
- Saute onions and mushrooms until just tender, stirring occasionally. Add garlic and cook for another 1-2 minutes, then remove from heat and set aside.
- In a medium saucepan, combine green beans with chicken broth. Bring to a boil.
- Continue cooking for about 8 minutes until beans are crisp-tender and drain.
- Prepare a 2-quart baking dish by spraying it with cooking spray. In a large bowl, combine the soup, mushroom mixture, green beans, Parmesan, salt, and pepper.
- Transfer the mixture to the prepared baking dish and top with crispy onion strings.
- Bake at 350 degrees for 20 minutes, or until the casserole is heated through.
Notes
Don’t overcook the green beans; pre-toast the breadcrumbs for extra crispiness; slice onion very thinly. Casserole can be prepared ahead of time.
Nutrition
Serving: 1casserole serving
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