Description

Elevate your holiday feast with Ina Garten’s Green Bean Casserole, a creamy and savory dish that transforms a classic into a gourmet experience. This delightful casserole combines fresh green beans, rich mushroom sauce, and crispy fried onions for an unforgettable side dish.

Ingredients

Scale

1 pound fresh green beans
1 can (10.5 oz) cream of mushroom soup
1 cup sour cream
1 cup grated sharp cheddar cheese
1 cup crispy fried onions
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon olive oil

Instructions

Start by trimming the ends of the green beans and then cutting them into 2-inch pieces.
Bring a large pot of salted water to a boil, then add the green beans.
Blanch them for about 3-4 minutes, or until they turn bright green and are tender-crisp.
Drain the beans and transfer them to an ice bath to stop the cooking process.
In a mixing bowl, combine the cream of mushroom soup, sour cream, salt, pepper, and half of the cheddar cheese.
Stir well until everything is evenly mixed.
Add the blanched green beans to the soup mixture.
Gently fold the beans into the creamy mixture using a wooden spoon.
Preheat your oven to 350°F (175°C).
Grease your baking dish with a little olive oil to prevent sticking.
Pour the green bean mixture into the prepared dish, spreading it out evenly.
Top with the remaining cheddar cheese and sprinkle the crispy fried onions across the top.
Place the casserole in the preheated oven and bake for about 25-30 minutes, or until the top is golden brown and bubbly.

Prep Time: 15 mins
Cook Time: 30 mins
Category: Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 250
Sugar: 3 g
Sodium: 500 mg
Fat: 15 g
Saturated Fat: 7 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 5 g
Protein: 5 g
Cholesterol: 30 mg

Keywords: For a dairy-free option, use coconut cream instead of sour cream and a dairy-free cheese alternative. You can also add sautéed garlic or shallots for extra flavor.