Description

Indulge in the comforting flavors of Ina Garten’s Green Bean Casserole, a delightful side dish that is sure to impress at your next gathering. This creamy casserole features fresh green beans, sautéed mushrooms, and savory garlic, all enveloped in a rich sauce. Topped with crispy onion strings for that perfect crunch, it effortlessly elevates any holiday meal or family dinner. Easy to prepare and equally delicious as leftovers, this dish is a must-have for your recipe collection.

Ingredients

Scale

2 tablespoons butter
2 cloves garlic (minced)
1/2 cup onion (finely diced)
8 ounces button mushrooms (sliced)
3 cups fresh green beans (ends trimmed and cut in half)
3 cups low-sodium chicken broth
1 can (10.75 ounces) low-sodium cream of mushroom soup
1/4 cup grated Parmesan cheese
Salt and pepper to taste
Crispy onion strings for topping

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Instructions

Preheat your oven to 350°F.
In a skillet, melt butter over medium heat, then sauté onions and mushrooms until tender. Add minced garlic and cook briefly.
In a saucepan, boil green beans in chicken broth for about 8 minutes until crisp-tender; drain.
In a large bowl, combine the sautéed mixture with the drained green beans, cream of mushroom soup, Parmesan cheese, salt, and pepper.
Pour into a greased baking dish, top with crispy onion strings, and bake for 20 minutes until heated through.

Nutrition

Serving Size: 1 cup (240g)
Calories: 180
Sugar: 2g
Sodium: 540mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 5g
Protein: 6g
Cholesterol: 15mg