Ina Garten–Style Green Bean Casserole – Elevated, Creamy, and Holiday-Perfect
This Ina Garten–style green bean casserole is everything you love about the classic dish—but refined, elevated, and deeply comforting. It skips canned soup in favor of a homemade cream sauce, uses fresh green beans instead of frozen, and layers flavor thoughtfully so every bite tastes rich, balanced, and intentional. This is the kind of side dish that feels at home on a holiday table yet is simple enough to make any time you want something cozy and special.
What sets this version apart is the attention to texture and flavor. Fresh green beans are blanched just until tender-crisp, then folded into a silky mushroom cream sauce made with butter, garlic, thyme, and a splash of chicken stock. The sauce is rich without being heavy, thanks to careful seasoning and real ingredients. Topped with crispy fried onions and a sprinkle of Parmesan, the casserole bakes into golden perfection.
This is not a rushed recipe—it’s a calm, confident one. The kind you make with a glass of wine on the counter, music playing softly, and the oven warming the kitchen. It’s elegant without being fussy, classic without being boring, and absolutely worthy of the Barefoot Contessa name.
If you’ve ever wanted a green bean casserole that people genuinely rave about, this is the one.
Ingredients:
- Fresh green beans, trimmed
- Unsalted butter
- Yellow onion, finely diced
- Garlic cloves, minced
- Cremini mushrooms, sliced
- All-purpose flour
- Chicken stock
- Heavy cream
- Fresh thyme leaves
- Kosher salt
- Black pepper
- Grated Parmesan cheese
- Crispy fried onions
Instructions:
- Preheat your oven to 375°F (190°C). Butter a medium baking dish and set aside.
- Bring a large pot of salted water to a boil. Add the green beans and blanch for 3–4 minutes until bright green and just tender. Drain and transfer to an ice bath, then drain again and set aside.
- In a large skillet, melt the butter over medium heat. Add the onion and cook until soft and translucent.
- Stir in the garlic and mushrooms, cooking until the mushrooms release their moisture and become golden.
- Sprinkle the flour over the mushroom mixture and cook for 1 minute, stirring constantly.
- Slowly pour in the chicken stock, stirring until smooth, then add the heavy cream.
- Add thyme, salt, and black pepper. Simmer gently until the sauce thickens and coats the back of a spoon.
- Remove from heat and stir in the Parmesan cheese.
- Fold the green beans into the sauce and transfer the mixture to the prepared baking dish.
- Sprinkle crispy fried onions evenly over the top.
- Bake for 25–30 minutes, until bubbling and lightly golden on top.
- Let rest for 5 minutes before serving.
Ina Garten–Style Green Bean Casserole
Ingredients
Equipment
Method
- Blanch green beans until tender-crisp and set aside.
- Sauté onion, garlic, and mushrooms in butter until golden.
- Add flour, then whisk in stock and cream until thickened.
- Season sauce and stir in Parmesan cheese.
- Fold in green beans and transfer to baking dish.
- Top with crispy onions and bake until bubbly and golden.
Notes
Tips & Tricks
- Don’t overcook the green beans—they’ll finish cooking in the oven.
- Use real Parmesan for the best flavor.
- Make the sauce slightly thicker than you think; it loosens as it bakes.
- Add fried onions just before baking for maximum crunch.
Variations
- Extra Elegant: Add a splash of white wine to the mushroom sauce.
- Cheesy Upgrade: Mix in Gruyère with the Parmesan.
- Gluten-Free: Use gluten-free flour or cornstarch.
- Vegetarian: Swap chicken stock for vegetable stock.
Serving Suggestions
This casserole pairs beautifully with roast turkey, beef tenderloin, roasted chicken, or holiday ham. It also complements mashed potatoes, stuffing, and cranberry sauce perfectly.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain texture.
FAQ
- Can I make this ahead of time?
Yes. Assemble without onions, refrigerate, then add onions and bake before serving. - Why not canned soup?
Homemade sauce offers cleaner flavor and better texture. - Can I freeze it?
Freezing is not recommended due to the cream sauce.
History / Fun Facts
Green bean casserole became a staple in American holiday meals in the mid-20th century. This elevated version reflects Ina Garten’s philosophy: simple ingredients, treated with care, make the best food.
