Delicious Twist on Ina Garten’s Green Bean Casserole Recipe
A comforting and vegetarian-friendly twist on Ina Garten’s Green Bean Casserole, perfect for gatherings and family dinners.
Equipment
- Oven
- skillet
- Baking dish
Ingredients
For the Casserole
- 1 pound Fresh Green Beans Trimmed and cut into 1-inch pieces
- 2 tablespoons Unsalted Butter For sautéing vegetables
- 8 ounces Sliced White Mushrooms Can substitute with button mushrooms
- 1 medium Chopped Onion For natural sweetness and aromatics
- 2 cloves Minced Garlic Fresh is preferred
- 1 cup Heavy Cream Can swap with half-and-half
- 1 cup Chicken or Vegetable Broth Choose vegetable broth for vegetarian
- 1 tablespoon Soy Sauce Gluten-free tamari is a great substitute
- 1 teaspoon Salt Adjust according to taste
- 1 teaspoon Black Pepper Essential seasoning
- 1 cup French-Fried Onions For topping
- 1 cup Gruyère Cheese Optional, can substitute with cheddar
- 1 teaspoon Fresh Thyme Optional, can use dried thyme
Instructions
How to Make
- Preheat your oven to 350°F (175°C).
- Blanch the green beans in boiling salted water for 5 minutes, then transfer to an ice bath.
- Sauté the chopped onion in melted butter over medium heat for about 5 minutes.
- Add minced garlic and sliced mushrooms, cooking for an additional 3-4 minutes.
- Pour heavy cream, broth, soy sauce, salt, and pepper into the skillet, and bring to a gentle simmer.
- Combine the blanched green beans with the creamy sauce in a mixing bowl.
- Fold in the Gruyère cheese if using.
- Transfer the mixture to a 2-quart baking dish, spreading evenly.
- Top with French-fried onions.
- Bake for 30-35 minutes until bubbly and golden brown.
- Garnish with fresh thyme before serving.
Notes
Feel free to customize toppings and add other sautéed vegetables for a twist.