Description
This Ina Garten Green Bean Casserole is a delightful blend of creamy mushroom soup, tender green beans, and crispy onions, perfect for family gatherings or cozy dinners.
Ingredients
- Butter (2 tablespoons)
- Garlic (2 cloves, minced)
- Onion (1/2 cup, finely diced)
- Button Mushrooms (8 ounce package, sliced)
- Fresh Green Beans (3 cups)
- Low-Sodium Chicken Broth (3 cups)
- Cream of Mushroom Soup (1 (10.75-ounce) can, low-sodium)
- Grated Parmesan Cheese (1/4 cup)
- Salt (1/2 teaspoon)
- Black Pepper (1/4 teaspoon)
- Crispy Onion Strings
Instructions
- Preheat oven to 350°F (175°C).
- Melt butter in a skillet over medium heat, then sauté onions and mushrooms until tender (about 5 minutes).
- Add minced garlic and sauté an additional minute. Remove from heat.
- Blanch green beans in chicken broth for 8 minutes until crisp-tender, then drain.
- In a large bowl, mix the drained green beans, creamy mushroom soup, sautéed mixture, cheese, salt, and pepper.
- Transfer the mixture to a baking dish and top with crispy onion strings.
- Bake for 20 minutes, until bubbling and golden brown.
Notes
For a gluten-free option, choose alternative soups.
Taste and adjust seasoning before baking.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 20mg