This creamy, crispy Ina Garten Green Bean Casserole is made with fresh green beans, Gruyere cheese, and mushrooms, ready in 60 minutes. The rich mushroom sauce bubbles up beautifully around the edges of the golden, crunchy onion topping. I always make this for holiday dinners because it never disappoints.
Try More Recipes:
Jump to Recipe
Why This Classic Works
I used to rely on canned soup for this side dish until I tried making a homemade mushroom sauce. The difference in flavor is incredible, and the Gruyere adds a nutty richness.
Initially, I struggled with watery green beans ruining the sauce. I learned that blanching and thoroughly drying the beans first keeps the casserole perfectly creamy.
Ina Garten Green Bean Casserole Ingredients
- 1 1/2 lbs fresh green beans, trimmed and halved
- 2 tablespoons unsalted butter
- 8 oz cremini mushrooms, sliced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1/2 cup heavy cream
- 1 cup Gruyere cheese, grated
- 1/4 cup Parmesan cheese, grated
- 1 1/2 cups crispy fried onions
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
How To Make Ina Garten Green Bean Casserole
- Blanch the beans: Boil the green beans in salted water for 5 minutes, then transfer to an ice bath. Drain and dry thoroughly.
- Sauté the mushrooms: Melt the butter in a large skillet over medium heat. Add the mushrooms and cook until browned, about 8 minutes. Add the garlic and cook for 1 minute.
- Make the sauce: Sprinkle the flour over the mushrooms and stir for 1 minute. Slowly whisk in the milk and heavy cream, simmering until thickened.
- Add the cheese: Remove the skillet from the heat and stir in the Gruyere, Parmesan, salt, and pepper until smooth.
- Assemble and bake: Toss the green beans into the cheese sauce and transfer to a baking dish. Top with the crispy fried onions and bake at 375°F for 20 minutes.
Recipe Tips
- Dry the beans: Any leftover water on the green beans will make the rich cheese sauce watery.
- Grate your own cheese: Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly into the sauce.
- Watch the topping: Crispy fried onions can burn quickly, so cover the dish with foil if they brown too fast.
What To Serve With Green Bean Casserole
Serve this creamy side with roasted turkey breast or a classic glazed ham. The rich mushroom sauce also pairs wonderfully with fluffy mashed potatoes and warm dinner rolls.
How To Store
Keep leftovers in an airtight container in the fridge for up to 3 days. I do not recommend freezing this casserole because the creamy sauce can separate and the onions will get mushy.
FAQs
Can I use canned green beans?
Fresh or frozen green beans work best for texture. Canned beans will become too mushy when baked in the sauce.
Can I make this ahead of time?
You can prepare the casserole up to the point of baking and store it in the fridge overnight. Add the crispy onions right before baking.
Why is my sauce too thin?
The flour needs enough time to cook and thicken the milk. Let the sauce simmer for a few minutes before adding the cheese.
Nutrition
- Calories: 285 kcal
- Total Fat: 22g
- Saturated Fat: 12g
- Cholesterol: 55mg
- Sodium: 480mg
- Total Carbohydrate: 16g
- Protein: 9g
Try More Recipes:
- Ina Garten Chicken Noodle Soup Recipe
- Ina Garten Potato Soup Recipe
- Ina Garten Panzanella Salad Recipe
Ina Garten Green Bean Casserole Recipe
6
servings20
minutes40
minutes1
hourCreamy, crispy Ina Garten Green Bean Casserole made with fresh green beans, Gruyere cheese, and a homemade mushroom sauce. Ready in 60 minutes, this classic side dish is a fantastic addition to your holiday table.
Ingredients
1 1/2 lbs fresh green beans, trimmed and halved
2 tablespoons unsalted butter
8 oz cremini mushrooms, sliced
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup whole milk
1/2 cup heavy cream
1 cup Gruyere cheese, grated
1/4 cup Parmesan cheese, grated
1 1/2 cups crispy fried onions
1 teaspoon kosher salt
1/2 teaspoon black pepper
Directions
- 1. Blanch the beans: Boil the green beans in salted water for 5 minutes, then transfer to an ice bath. Drain and dry thoroughly.
- 2. Sauté the mushrooms: Melt the butter in a large skillet over medium heat. Add the mushrooms and cook until browned, about 8 minutes. Add the garlic and cook for 1 minute.
- 3. Make the sauce: Sprinkle the flour over the mushrooms and stir for 1 minute. Slowly whisk in the milk and heavy cream, simmering until thickened.
- 4. Add the cheese: Remove the skillet from the heat and stir in the Gruyere, Parmesan, salt, and pepper until smooth.
- 5. Assemble and bake: Toss the green beans into the cheese sauce and transfer to a baking dish. Top with the crispy fried onions and bake at 375°F for 20 minutes.
