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The Best Ina Garten Green Bean Casserole for Thanksgiving Recipe

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★★★★★

4.4 from 130 reviews

This Ina Garten Green Bean Casserole is a classic Thanksgiving side dish that combines fresh green beans with a creamy mushroom sauce, topped with crispy French-fried onions for a perfect balance of textures and flavors. It’s a delicious upgrade from the traditional canned version, providing a fresh, savory, and slightly tangy dish that’s sure to impress your holiday guests.

Ingredients

Scale

Vegetables

  • 1 ½ pounds fresh green beans, trimmed
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 8 ounces mushrooms, sliced
  • Fresh parsley, for garnish

Dairy & Fats

  • 2 tablespoons unsalted butter
  • 1 cup heavy cream
  • ¼ cup grated Parmesan cheese (optional)

Seasonings & Condiments

  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon cayenne pepper (optional)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon soy sauce

Toppings

  • 1 ½ cups French-fried onions

Instructions

  1. Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a 2-quart baking dish to prepare it for the casserole.
  2. Blanch the Green Beans: Bring a large pot of salted water to a boil. Add the trimmed green beans and cook for 3–4 minutes until they are slightly tender but still crisp. Drain the beans and immediately plunge them into ice water to stop the cooking process. Set aside.
  3. Sauté Onions: In a large skillet, melt the butter over medium heat. Add the diced onion and cook for about 5 minutes until translucent and softened.
  4. Add Garlic: Stir in minced garlic and cook for another minute until fragrant, enhancing the flavor base.
  5. Cook Mushrooms: Add the sliced mushrooms, salt, black pepper, and optional cayenne pepper to the skillet. Cook for 6–8 minutes until the mushrooms are browned and have released their moisture.
  6. Make Cream Sauce: Stir in the heavy cream, Dijon mustard, and soy sauce into the mushroom mixture. Let it simmer for 3–4 minutes to thicken slightly, creating a flavorful sauce.
  7. Combine Beans and Sauce: In a large bowl, toss the blanched green beans with the cream sauce until the beans are well coated.
  8. Assemble Casserole: Pour the green bean and sauce mixture into the prepared baking dish. Top with French-fried onions and, if using, sprinkle grated Parmesan cheese evenly over the top.
  9. Bake: Place the casserole in the preheated oven and bake for 25–30 minutes until the casserole is bubbly and the topping is golden brown.
  10. Garnish and Serve: Remove the casserole from the oven, allow it to cool slightly, and garnish with fresh parsley. Serve warm as a delicious Thanksgiving side dish.

Notes

  • Blanching the green beans and shocking them in ice water helps maintain their bright color and crisp texture.
  • The cayenne pepper is optional but adds a subtle hint of heat that complements the creamy mushroom sauce.
  • Parmesan cheese adds a nice savory depth and crispy texture when baked on top but can be omitted for a milder flavor.
  • French-fried onions provide the classic crunchy topping that contrasts perfectly with the creamy casserole.
  • Use fresh mushrooms for best flavor; cremini or white button mushrooms work well.
  • This casserole can be made ahead and refrigerated before baking; just add extra baking time if baking from cold.

Keywords: Ina Garten, Green Bean Casserole, Thanksgiving side dish, creamy mushroom sauce, French-fried onions, holiday recipe

Find it online: https://bakedbylisa.com/the-best-ina-garten-green-bean-casserole-for-thanksgiving-recipe/