Ina Garten Green Bean Casserole
A flavorful and creamy green bean casserole with sautéed onions and mushrooms, topped with crispy fried onions, perfect for Thanksgiving and family gatherings.
Ingrédients
For the Casserole
- 1.5 pounds fresh green beans, trimmed
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced Button or cremini mushrooms recommended
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon cayenne pepper (optional) Adjust to taste
- 1 cup heavy cream Can substitute with half-and-half or coconut cream
- 1 tablespoon Dijon mustard
- 1 tablespoon soy sauce
- 1.5 cups French-fried onions Gluten-free versions available
- 0.25 cup grated Parmesan cheese (optional)
- Fresh parsley, for garnish
Instructions
Preparation
- Gather and prepare all your ingredients. Trim the green beans, dice the onion, and mince the garlic.
- In a large pot, bring salted water to a vigorous boil. Add the trimmed green beans and cook for 3-4 minutes until slightly tender but still crisp. Drain and plunge into ice water to stop cooking, then set aside.
Cooking
- In a large skillet over medium heat, melt the unsalted butter. Add diced onions and cook for about 5 minutes until translucent.
- Stir in the minced garlic and cook for one more minute.
- Add sliced mushrooms, salt, black pepper, and optional cayenne. Cook for 6-8 minutes until mushrooms are browned.
- Stir in heavy cream, Dijon mustard, and soy sauce. Simmer on low for 3-4 minutes to thicken.
- In a large bowl, combine the blanched green beans with the creamy mushroom sauce. Toss gently to coat.
- Pour the mixture into a prepared 2-quart baking dish and spread evenly.
Final Steps
- Sprinkle French-fried onions generously over the top, optionally adding grated Parmesan cheese.
- Bake at 375°F (190°C) for 25-30 minutes until bubbly and golden brown.
Notes
For a lighter version, substitute heavy cream with half-and-half or coconut cream. Make sure to cool the casserole before storing.