Ina Garten Green Bean Casserole Recipe
Add Ina Garten Green Beans Casserole to your Thanksgiving table to impress your family with a rich, creamy dish. Green beans sauteed in chicken broth and baked with mushrooms, cheese, and crispy breadcrumbs. You have to try it for a decadent meal experience.
Equipment
- Large skillet
- saucepan
- Casserole dish
Ingredients
- 3 cups fresh green beans
- 3 cups low-sodium chicken broth
- 10.75 ounce. can of mushroom soup
- 2 tbsp butter
- 2 cloves garlic
- 1/2 cup onion
- 8 ounce package of button mushrooms
- 1/4 cup grated Parmesan cheese
- crispy onion strings
- 1/2 tsp salt
- 1/4 tsp black pepper
- Panko breadcrumbs
Instructions
- Preheat the oven to 350°F. In the meantime, melt butter in a large skillet over medium heat. Saute finely sliced onions and mushrooms until tender, stirring occasionally.Note: we recommend chopping onions as thinly as possible for an extra crisp after the oven. Then add minced garlic and cook for another 1-2 minutes. Remove from heat and set aside.
- Combine green beans with chicken broth in a medium saucepan and bring it to boil Continue cooking for about 8 minutes until the beans get crispy-tender. Then drain the beans.
- Spray a 2-quart baking dish with cooking spray. Then combine the soup, green beans, mushroom mixture, Parmesan cheese, salt, and paper in a large bowl.
- Transfer the mixture to the prepared baking dish and top it off with the Panko breadcrumbs and crispy onion strings. Bake at 350°F for about 20 minutes until the Green Bean Casserole is heated thoroughly.
Nutrition
Calories: 191kcalCarbohydrates: 22gProtein: 4.1gFat: 1.9gSaturated Fat: 0.1gCholesterol: 1.1mgSodium: 932mgPotassium: 213mgFiber: 3.3gSugar: 2.5g
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