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Ina Garten Green Bean Casserole

A from-scratch green bean casserole with fresh beans, creamy mushroom sauce, and a crispy Parmesan-onion topping inspired by elegant, simple cooking.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American, Holiday
Calories: 240

Ingredients
  

Casserole
  • 1.5 lb fresh green beans trimmed
  • 3 tbsp unsalted butter
  • 2 tbsp olive oil
  • 2 shallots thinly sliced
  • 3 cloves garlic minced
  • 12 oz mushrooms sliced
  • 2 tbsp all-purpose flour
  • 1 cup heavy cream
  • 0.75 cup chicken or vegetable stock
  • 1 tsp fresh thyme or 1/2 tsp dried
  • 0.25 tsp nutmeg freshly grated
Topping
  • 1 cup crispy fried onions or shallots
  • 0.5 cup Parmesan cheese finely grated
  • 2 tbsp butter melted

Equipment

  • Large pot
  • Skillet
  • Baking dish
  • Mixing bowls

Method
 

  1. Preheat oven to 375°F (190°C) and butter a baking dish.
  2. Blanch green beans in salted boiling water for 3–4 minutes, then transfer to ice bath and drain.
  3. In a skillet, melt butter with olive oil. Sauté shallots until soft, then add garlic.
  4. Add mushrooms and cook until browned and moisture evaporates.
  5. Stir in flour and cook 1 minute. Gradually add cream and stock, seasoning with thyme, nutmeg, salt, and pepper.
  6. Simmer until thickened, then fold in green beans.
  7. Transfer to baking dish. Toss topping ingredients together and sprinkle over casserole.
  8. Bake 25–30 minutes until golden and bubbling. Rest 5 minutes before serving.

Notes

Can be assembled one day ahead without topping. Add topping just before baking.