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Ina Garten Green Bean Casserole

Ina Garten Green Bean Casserole - recipe card
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This classic green bean casserole features crisp-tender green beans folded into a rich, savory mushroom cream sauce and topped with golden, crispy fried onions. Each bite delivers a velvety, earthy depth from the sautéed mushrooms balanced by the bright snap of fresh green beans and a crunchy onion crown.

Ingredients

Scale
  • 1 1/2 pounds fresh green beans, trimmed and cut into 2-inch pieces
  • 1 1/2 teaspoons kosher salt, divided
  • 3 tablespoons unsalted butter
  • 8 ounces cremini mushrooms, wiped clean and sliced 1/4-inch thick
  • 1/2 cup yellow onion, finely diced
  • 2 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups whole milk, warmed
  • 1/2 cup heavy cream
  • 1/2 teaspoon fresh thyme leaves, chopped
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup sour cream, full-fat
  • 1 cup sharp white cheddar cheese, freshly grated
  • 1 1/2 cups crispy fried onions, store-bought

Instructions

  1. Preheat the oven to 375°F / 190°C with a rack positioned in the center. Bring a large pot of generously salted water (about 4 quarts water with 1 tablespoon kosher salt) to a rolling boil over high heat. Prepare an ice bath by filling a large bowl halfway with ice cubes and cold water.
  2. Add the trimmed green beans to the boiling water and blanch for exactly 3 minutes, until they turn bright green and are tender-crisp with a slight snap when bitten. Immediately drain the beans in a colander and plunge them into the ice bath for 2 minutes to stop the cooking and lock in color. Drain well and pat very dry with clean kitchen towels; excess water will thin the sauce.
  3. Melt the butter in a 12-inch cast iron skillet or heavy-bottomed ovenproof skillet over medium heat. When the butter foams and the sizzling subsides (about 1 minute), add the sliced mushrooms in a single layer. Cook undisturbed for 3 minutes until the undersides release and turn golden brown, then stir and continue cooking 4 to 5 minutes more until all mushrooms are deeply browned and their moisture has evaporated.
  4. Add the diced onion to the skillet with the mushrooms and cook over medium heat for 3 to 4 minutes, stirring occasionally, until the onion is translucent and softened with no raw crunch. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to let the garlic brown or turn bitter.
  5. Sprinkle the flour evenly over the mushroom mixture and stir constantly with a wooden spoon for 1 to 2 minutes to cook out the raw flour taste; the mixture will look pasty and dry. This roux is what gives the sauce its thick, creamy, gravy-like body.
  6. While whisking continuously, slowly pour in the warm milk, followed by the heavy cream. Whisk until completely smooth with no lumps of flour. Bring the mixture to a gentle simmer over medium heat, whisking frequently, then reduce the heat to medium-low and cook for 5 to 7 minutes until the sauce thickly coats the back of a spoon and a finger dragged through leaves a clean trail.
  7. Remove the skillet from the heat and stir in the chopped thyme, black pepper, nutmeg, 1 teaspoon kosher salt, and the sour cream until the sour cream fully melts into a velvety sauce. Fold in the grated sharp white cheddar cheese one handful at a time, stirring each addition until melted and seamless.
  8. Gently fold the blanched green beans into the mushroom sauce until every bean is evenly coated. Taste the sauce and adjust seasoning with additional salt or pepper if needed — the fried onion topping will add salt, so season conservatively.
  9. Smooth the top of the casserole with a silicone spatula, making sure the green beans are evenly distributed and slightly nestled into the sauce. If your skillet is not ovenproof, transfer the mixture to a greased 2-quart baking dish at this point.
  10. Bake the casserole uncovered on the center rack for 20 minutes at 375°F / 190°C, until the sauce is bubbling vigorously around the edges and the top is set with a slight golden film.
  11. Remove the casserole from the oven and scatter the crispy fried onions in an even layer over the entire surface, covering every corner. Press them lightly with the back of a spoon so they adhere slightly to the sauce.
  12. Return the skillet or baking dish to the oven and bake for an additional 5 to 7 minutes, until the fried onions are deep golden brown and very crisp. Watch carefully during this final step — the onions can go from golden to burnt in under a minute.
  13. Remove from the oven and let the casserole rest for 10 minutes at room temperature. This rest allows the sauce to set slightly so it clings to the beans instead of running when served. Serve hot directly from the skillet or dish.

Notes

Storage: Cool the casserole completely, then cover tightly and refrigerate for up to 4 days. The fried onions will soften in the fridge; re-crisp by adding fresh fried onions just before reheating. Freezing: The assembled unbaked casserole (without fried onions) freezes well for up to 3 months in an airtight container. Thaw overnight in the refrigerator, then bake at 375°F / 190°C for 25 to 30 minutes until bubbly, adding fried onions in the last 5 to 7 minutes. Reheating: Warm individual portions in the microwave for 1 to 2 minutes, or reheat the full casserole covered with foil in a 350°F / 177°C oven for 15 to 20 minutes until heated through, then uncover and add fresh fried onions for 5 minutes to restore crispness.

Nutrition

Keywords: green bean casserole, ina garten green bean casserole, classic green bean casserole, creamy mushroom green beans, thanksgiving side dish, holiday casserole, fresh green bean recipe, baked vegetable casserole, fried onion topping, American comfort food

Find it online: https://inagartencooks.com/ina-garten-green-bean-casserole/