Simple Ina Garten’s Green Bean Casserole

I thought I hated green bean casserole until I tried Ina Garten’s version. Growing up, the only green bean casserole I knew came from a can of green beans, cream of mushroom soup, and those crispy onions on top. It was fine, but nothing special.

Then I discovered that Ina uses fresh green beans and makes her own mushroom sauce from scratch. The difference is incredible. Her version actually tastes like real food instead of something that came from a factory. Plus, it’s not that much harder to make than the traditional way.

What Kind 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. Avoid any that look wilted, have brown spots, or feel limp in your hands. You can use either regular green beans or the thinner French green beans (haricots verts) – both work great, though the French variety will cook a bit faster. If fresh isn’t available, frozen green beans can work in a pinch, but skip the canned ones since they’ll get too mushy during baking.

Options for Substitutions

This green bean casserole is pretty forgiving when it comes to swaps – here are some easy substitutions:

• Fresh green beans: You can absolutely use frozen green beans instead of fresh – just thaw them first and skip the blanching step. Canned green beans work too, but drain and rinse them well since they’re already cooked.
• Button mushrooms: Any mushroom variety works great here. Try cremini, baby bella, or even shiitake for more flavor. If you’re not a mushroom fan, you can leave them out entirely.
• Low-sodium chicken broth: Vegetable broth makes this dish vegetarian-friendly, or you can use regular chicken broth if that’s what you have on hand.
• Cream of mushroom soup: Make your own by mixing 1 cup heavy cream with 2 tablespoons flour and some sautéed mushrooms, or use cream of celery soup as an alternative.
• Parmesan cheese: Gruyere or sharp cheddar work well as substitutes, or you can skip the cheese altogether if needed.
• Crispy onion strings: Store-bought French fried onions are the classic choice, but you can make your own by frying thinly sliced onions until golden, or use crushed crackers for crunch.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with green bean casserole is overcooking the green beans, which turns them mushy and gray instead of keeping that nice tender-crisp texture you want.

To avoid this, blanch your fresh green beans in boiling salted water for just 3-4 minutes until they’re bright green, then immediately plunge them into ice water to stop the cooking process.

Another common error is not sautéing the mushrooms long enough – they need to cook until most of their moisture has evaporated, otherwise they’ll make your casserole watery and bland.

Don’t add the crispy onion strings until the very end of baking (just the last 5-10 minutes), or they’ll burn and become bitter instead of staying golden and crunchy on top.

What to Serve With Green Bean Casserole?

Green bean casserole is a total crowd-pleaser that pairs beautifully with just about any main dish you can think of. It’s practically made for holiday dinners alongside roasted turkey, glazed ham, or even a simple roasted chicken for weeknight meals. The creamy, savory flavors also work great with grilled pork chops or beef roast if you’re looking to switch things up. Since this casserole is already pretty rich and satisfying, I like to round out the meal with lighter sides like cranberry sauce, dinner rolls, or a fresh mixed greens salad to balance everything out.

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.

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. Cover it well and keep it in the fridge, then add about 10 extra minutes to the baking time since it’ll be cold from the fridge.

Warm Up: To reheat leftovers, cover with foil and bake at 350°F for about 20-25 minutes until heated through. You can also microwave individual portions, but I like to add fresh crispy onions on top since the original ones might get a bit soggy after storing.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 500-600
• Protein: 18-24 g
• Fat: 28-36 g
• Carbohydrates: 48-60 g

Ingredients

For the vegetable filling:

• 2 tbsp butter
• 1/2 cup finely diced onion
• 8 oz button mushrooms, sliced
• 2 garlic cloves, minced
• 3 cups fresh green beans, trimmed and halved

For the creamy mixture:

• 1 can (10.75 oz) low-sodium cream of mushroom soup
• 1/4 cup grated parmesan cheese
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 3 cups low-sodium chicken broth

For the topping:

• Crispy fried onion strings

Step 1: Preheat Oven and Sauté Aromatics

• 2 tbsp butter
• 1/2 cup finely diced onion
• 8 oz button mushrooms, sliced
• 2 garlic cloves, minced

Preheat your oven to 350°F (175°C).

In a large skillet over medium heat, melt the butter.

Add the finely diced onion and sliced mushrooms, sautéing until just tender and the mushrooms have released some of their moisture, about 5 to 7 minutes.

Stir occasionally to prevent sticking.

Add the minced garlic and cook for another 1 to 2 minutes until fragrant.

Remove the skillet from the heat and set the mixture aside.

Step 2: Cook the Green Beans

• 3 cups fresh green beans, trimmed and halved
• 3 cups low-sodium chicken broth

In a medium saucepan, combine the trimmed and halved green beans with the low-sodium chicken broth.

Bring the mixture to a boil over medium-high heat and continue cooking for about 8 minutes, or until the green beans are crisp-tender.

Drain the green beans thoroughly and set them aside.

I always recommend checking the beans for doneness a minute early—they should still have a slight snap for the best texture in the final casserole.

Step 3: Combine Ingredients for Casserole

• 1 can (10.75 oz) low-sodium cream of mushroom soup
• sautéed mushroom mixture from Step 1
• cooked green beans from Step 2
• 1/4 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp ground black pepper

Spray a 2-quart baking dish with cooking spray or lightly grease it.

In a large bowl, combine the cream of mushroom soup, sautéed mushroom mixture from Step 1, cooked green beans from Step 2, grated Parmesan cheese, salt, and ground black pepper.

Stir everything together until it is well mixed.

The soup and cheese will help bind the casserole and add creaminess and flavor.

Step 4: Assemble and Top the Casserole

• mixture from Step 3
• crispy fried onion strings

Transfer the combined mixture into the prepared baking dish, spreading it evenly.

Top the casserole with crispy fried onion strings to your liking.

I like to be generous with the onion strings for a satisfying crunch and extra flavor.

Step 5: Bake the Casserole

Bake the assembled casserole in the preheated oven at 350°F (175°C) for 20 minutes, or until the casserole is heated through and the top is golden and slightly bubbly.

Allow the casserole to cool for a few minutes before serving for neater portions.

Simple Ina Garten’s Green Bean Casserole

Delicious Simple Ina Garten Green Bean Casserole recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 6 servings

Calories 550 kcal

Ingredients

  

Vegetable filling

• 2 tbsp butter
• 1/2 cup finely diced onion
• 8 oz button mushrooms, sliced
• 2 garlic cloves, minced
• 3 cups fresh green beans, trimmed and halved

Creamy mixture

• 1 can (10.75 oz) low-sodium cream of mushroom soup
• 1/4 cup grated parmesan cheese
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 3 cups low-sodium chicken broth

Topping

• Crispy fried onion strings

Instructions

 

• Preheat your oven to 350°F (175°C). In a large skillet over medium heat, melt the butter. Add the finely diced onion and sliced mushrooms, sautéing until just tender and the mushrooms have released some of their moisture, about 5 to 7 minutes. Stir occasionally to prevent sticking. Add the minced garlic and cook for another 1 to 2 minutes until fragrant. Remove the skillet from the heat and set the mixture aside.
• In a medium saucepan, combine the trimmed and halved green beans with the low-sodium chicken broth. Bring the mixture to a boil over medium-high heat and continue cooking for about 8 minutes, or until the green beans are crisp-tender. Drain the green beans thoroughly and set them aside. I always recommend checking the beans for doneness a minute early—they should still have a slight snap for the best texture in the final casserole.
• Spray a 2-quart baking dish with cooking spray or lightly grease it. In a large bowl, combine the cream of mushroom soup, sautéed mushroom mixture from Step 1, cooked green beans from Step 2, grated Parmesan cheese, salt, and ground black pepper. Stir everything together until it is well mixed. The soup and cheese will help bind the casserole and add creaminess and flavor.
• Transfer the combined mixture into the prepared baking dish, spreading it evenly. Top the casserole with crispy fried onion strings to your liking. I like to be generous with the onion strings for a satisfying crunch and extra flavor.
• Bake the assembled casserole in the preheated oven at 350°F (175°C) for 20 minutes, or until the casserole is heated through and the top is golden and slightly bubbly. Allow the casserole to cool for a few minutes before serving for neater portions.