Ina Garten Green Bean Casserole shines as a comforting, flavorful holiday classic that brings creamy texture, crisp green beans, and irresistible savory depth to your table. This recipe uses fresh ingredients, rich sauce, and a golden topping that everyone loves. Whether you enjoy versions like Damn Delicious Green Bean Casserole, Green Bean Casserole Light, or a Boursin Green Bean Casserole twist, you will find this recipe easy, adaptable, and perfect for any gathering.
Table of Contents
Table of Contents
Why You’ll Love This Ina Garten Green Bean Casserole
The story behind the recipe
Hi, I’m Barbara Anderson, the creator behind KoyaRecipes.com. I grew up cooking beside my grandmother, learning to measure by feel, discovering family food traditions, and experiencing the joy of serving meals made with love. Today, as a busy mom, my kitchen remains the heart of our home where flavors, laughter, and memories come together. On Koya Recipes, I share comforting, simple dishes designed to fit real life, including this elegant yet easy Ina Garten Green Bean Casserole that brings a touch of homemade magic to any meal.
Key reasons this recipe stands out
• Fresh green beans offer a vibrant, crisp texture you won’t find in canned versions.
• The creamy mushroom sauce delivers deep flavor with minimal effort.
• It adapts well to upgrades like Boursin Cheese Green Bean Casserole or lighter versions like Green Bean Casserole Light.
• It resembles the style of Green Bean Casserole In Blue Dish, making it visually festive.
• You can adjust richness, toppings, and seasonings to mimic Damn Delicious Green Bean Casserole or Skinnytaste Green Bean Casserole.
• High success rate even for beginner cooks.
Ingredients
Detailed ingredient list with tips and substitutions
• Fresh green beans, trimmed and blanched – about 1½ pounds.
• Butter – 2 tablespoons (use olive oil for a lighter version).
• Onion, finely diced – ½ cup (shallots for a softer flavor).
• Mushrooms, sliced – 8 ounces (cremini or portobello for deeper flavor).
• Garlic, minced – 2 cloves.
• All-purpose flour – 3 tablespoons (rice flour or cornstarch for gluten-free).
• Chicken or vegetable broth – 1 cup.
• Half-and-half or cream – 1 cup (milk for Green Bean Casserole Light).
• Parmesan cheese – ½ cup (swap for Boursin to create Boursin Green Bean Casserole).
• French-fried onions – about 1 cup.
• Salt and black pepper – to taste.
Ingredient notes or pro tips
• Blanch beans to preserve color and crispness.
• Use fresh mushrooms for richer flavor than canned soup.
• Boursin adds instant gourmet flavor and transforms it to Green Bean Casserole Boursin.
• Use a blue ceramic dish if you want that classic Green Bean Casserole In Blue Dish aesthetic.
• Cut back butter and cream to create healthier versions inspired by Skinnytaste Green Bean Casserole.
How to Make Ina Garten Green Bean Casserole
Step-by-step cooking instructions
- Preheat oven to 350°F (about 175°C).
- Boil salted water, blanch green beans for 3 to 4 minutes, then place them in ice water to stop cooking. Drain well.
- Melt butter in a skillet. Add onions and sauté until translucent. Add mushrooms and cook until browned. Stir in garlic.
- Sprinkle flour over vegetables and cook 1 minute. Add broth and half-and-half, stirring until thickened.
- Stir in Parmesan or Boursin cheese. Season with salt and pepper.
- Add the green beans to the skillet and combine. Transfer mixture to a baking dish.
- Top with fried onions. Bake 20 minutes until bubbly and golden.
- Let rest briefly, then serve.
Common variations or flavor adjustments
• Add a full wheel of Boursin for a creamy Boursin Cheese Green Bean Casserole effect.
• Use milk and olive oil to create a lighter version similar to Green Bean Casserole Light.
• Mix panko breadcrumbs with fried onions for extra crunch.
• Add nutmeg or a splash of soy sauce for depth.
• Use a blue dish for a holiday-ready appearance inspired by Green Bean Casserole In Blue Dish.
How to Serve Ina Garten Green Bean Casserole
Serving suggestions and pairings
• Pair with turkey, ham, prime rib, chicken, or roasted vegetables.
• Add mashed potatoes, stuffing, and cranberry sauce for a full holiday spread.
• Serve with a crisp salad if aiming for a lighter menu similar to Skinnytaste Green Bean Casserole.
• Offer fresh herbs and extra fried onions on the side.
How to make it look beautiful on the plate
• Use a colorful blue serving dish for contrast.
• Garnish with chopped parsley or chives for brightness.
• Add a light sprinkle of Parmesan or a few dollops of Boursin on top before serving.
• Plate so the creamy sauce and green beans show through rather than hiding under the topping.
How to Perfect Ina Garten Green Bean Casserole
Expert tips for success
• Cook mushrooms until caramelized for richer flavor.
• Make sure sauce thickens before transferring to the baking dish.
• Add topping during the last minutes of baking to keep it crisp.
• Avoid over-blanching green beans.
Troubleshooting advice
• If sauce is thin, simmer longer or add a small flour slurry.
• If topping browns too quickly, cover loosely with foil.
• If flavors taste flat, add extra salt, fresh herbs, nutmeg, or a splash of soy sauce.
• If beans turn mushy, shorten blanching time.
Common Mistakes to Avoid
Typical cooking or prep errors
• Using only canned beans which become mushy.
• Skipping the ice bath after blanching.
• Adding fried onions too early, causing burning.
• Not thickening the sauce enough.
• Leaving excess water on beans before mixing.
How to fix or prevent them
• Always dry beans thoroughly.
• Wait to add fried onions until the last minutes of baking.
• Thicken sauce until it coats the spoon.
• Use fresh or frozen beans for best texture and color.
Storage & Reheating Instructions
Best way to store leftovers
• Store in the refrigerator for 3 to 4 days in a covered dish.
• Freeze without topping for up to 2 months, then add fresh topping when reheating.
Reheating methods that maintain flavor and texture
• Reheat in oven at 325°F for 15 to 20 minutes, uncovered for crisp topping.
• For frozen, thaw before reheating.
• Avoid microwaving the entire casserole because topping becomes soggy.
Frequently Asked Questions
Can I use canned green beans?
Yes, but fresh or frozen beans offer better texture and color. If using canned, drain well and reduce added salt.
How do I make a lighter version?
Use olive oil, milk instead of cream, and reduce cheese. This creates a profile similar to Green Bean Casserole Light and Skinnytaste Green Bean Casserole.
What makes Boursin Green Bean Casserole special?
Boursin adds garlic-herb richness and creamy texture. Replace Parmesan with Boursin for maximum flavor.
Why use a blue dish?
It enhances presentation and gives a festive look inspired by Green Bean Casserole In Blue Dish styles.
Ina Garten Green Bean Casserole brings together creamy sauce, crisp beans, savory mushrooms, and a crunchy topping for an unforgettable holiday side dish. Whether you want a gourmet Boursin twist, a Damn Delicious Green Bean Casserole feel, or a health-minded Green Bean Casserole Light version, this recipe adapts beautifully. Try it, enjoy it, and make it part of your holiday tradition.
Print
Ina Garten Green Bean Casserole Flavorful Easy Holiday Side
A creamy and savory side dish featuring crisp green beans, mushrooms, and a crunchy onion topping — inspired by Ina Garten’s classic twist on the holiday favorite.
- Total Time: 40 minutes
- Yield: 4 1x
Ingredients
2 tablespoons butter
2 cloves garlic, minced
½ cup onion, finely diced
8-ounce package button mushrooms, sliced
3 cups fresh green beans, ends removed and cut in half
3 cups low-sodium chicken broth
1 (10.75 ounce) can low-sodium cream of mushroom soup
¼ cup grated Parmesan cheese
½ teaspoon salt
¼ teaspoon black pepper
Crispy onion strings
Instructions
1. Preheat the oven to 350 degrees. In a large skillet, melt butter over medium heat.
2. Sauté diced onions and mushrooms until just tender, stirring occasionally. Add garlic and cook for another 1–2 minutes, then remove from heat and set aside.
3. In a medium saucepan, combine green beans with chicken broth. Bring to a boil.
4. Continue cooking for about 8 minutes, until beans are crisp-tender. Drain the green beans thoroughly and set aside.
5. 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. Stir to combine. The cream of mushroom soup and Parmesan will thicken the casserole as it bakes, so no additional thickener is required.
6. Transfer the mixture to the prepared baking dish and top with crispy onion strings.
7. Bake at 350 degrees for 20 minutes, or until the casserole is heated through.
Notes
Make it extra crispy: Mix breadcrumbs with fried onions to enhance the topping’s crunch.
Don’t overcook the green beans: While you are blanching the green beans, keep in mind that they will continue to cook and soften while baking in the oven with the rest of the casserole. To avoid them getting mushy in the oven, it’s important to slightly undercook them during this first step. The author boils their beans for about two minutes as they prefer them crunchy.
Feel free to make the casserole ahead of time: To prepare the Green Bean Casserole ahead of time, follow the recipe instructions through Step 5. Instead of placing the baking dish in the oven, cover it tightly with foil or plastic wrap and refrigerate for up to 48 hours. When ready to bake, uncover and proceed as directed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 5g
- Sodium: 1047mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0.2g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 24mg
