Ina Garten Green Bean Casserole Recipe: A Gourmet Twist on a Classic Favorite
If you’re looking for the ultimate Ina Garten Green Bean Casserole Recipe, you’re in for a treat. Ina Garten—also known as the Barefoot Contessa—is famous for transforming everyday comfort foods into elegant, flavorful dishes that feel both homey and sophisticated. Her version of the classic green bean casserole is no exception.
This recipe takes the familiar Thanksgiving favorite and elevates it with fresh green beans, homemade mushroom sauce, and crispy shallots instead of canned soup and fried onions. The result? A casserole that’s creamy, crunchy, and full of gourmet flavor—perfect for holiday dinners or cozy family gatherings.
In this article, we’ll walk you through Ina Garten’s Green Bean Casserole recipe, step-by-step instructions, expert cooking tips, variations, and serving suggestions so you can recreate her famous dish right at home.
Why You’ll Love Ina Garten’s Green Bean Casserole
There’s a reason why fans of the Barefoot Contessa adore this recipe—it’s comfort food reimagined.
Here’s what makes Ina Garten’s Green Bean Casserole so special:
- 🌿 Fresh Ingredients: Ina skips the canned green beans and condensed soup, using crisp-tender green beans and a homemade béchamel-style mushroom sauce.
- 🍄 Rich Mushroom Flavor: The use of fresh cremini or button mushrooms gives the sauce a deep, earthy flavor.
- 🧅 Crispy Shallot Topping: Instead of fried onions from a can, thinly sliced shallots are fried until golden, adding crunch and sweetness.
- 🧈 Elegant Yet Simple: Like all of Ina’s recipes, it’s approachable enough for home cooks but elegant enough for special occasions.
Whether you’re hosting Thanksgiving dinner, a holiday party, or a Sunday family meal, this casserole will easily steal the spotlight.
Ingredients for Ina Garten’s Green Bean Casserole Recipe
Before diving in, gather all your ingredients. Using fresh, high-quality ingredients is key to achieving the signature Barefoot Contessa flavor.
🥦 For the Casserole:
- 2 pounds fresh green beans, trimmed and cut into 2-inch pieces
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 12 ounces fresh mushrooms, sliced (cremini, button, or a mix)
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 ½ cups half-and-half or heavy cream
- 1 cup chicken or vegetable stock
- ½ teaspoon nutmeg (optional, but Ina loves it for warmth)
- Salt and freshly ground black pepper, to taste
- ½ cup grated Parmesan cheese
🧅 For the Crispy Shallot Topping:
- 4 large shallots, thinly sliced
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 cup vegetable oil, for frying
Optional Garnish:
- A sprinkle of fresh thyme or parsley
How to Make Ina Garten’s Green Bean Casserole (Step-by-Step)
Step 1: Blanch the Green Beans
Start by bringing a large pot of salted water to a boil. Add the green beans and cook for 3–4 minutes, until they’re just tender but still vibrant green. Immediately drain them and transfer to a bowl of ice water to stop the cooking process. Drain again and set aside.
Tip: Blanching ensures the beans stay crisp-tender even after baking.
Step 2: Prepare the Mushroom Sauce
In a large skillet, heat butter and olive oil over medium heat. Add the chopped onion and cook for about 5 minutes until translucent.
Next, add the mushrooms and cook for another 8–10 minutes, stirring occasionally, until they’re browned and any liquid has evaporated. Add the minced garlic and cook for 1 minute more.
Sprinkle flour over the mushrooms and stir to coat. Cook for another minute to remove the raw flour taste.
Slowly whisk in the chicken or vegetable stock, then pour in the cream. Stir continuously until the sauce thickens—this should take 4–5 minutes.
Add salt, pepper, and nutmeg to taste. Remove from heat and stir in the grated Parmesan cheese.
Step 3: Combine the Casserole
In a large mixing bowl, toss the blanched green beans with the creamy mushroom sauce until evenly coated.
Transfer the mixture into a buttered 9×13-inch baking dish. Spread it evenly with a spatula.
Step 4: Make the Crispy Shallots
In a shallow bowl, toss the sliced shallots in flour and salt until evenly coated.
Heat vegetable oil in a skillet over medium heat (about 350°F). Fry the shallots in batches until golden brown and crispy, about 2–3 minutes per batch. Remove and drain on paper towels.
Pro Tip: Don’t overcrowd the pan! Frying in small batches ensures crispiness.
Step 5: Bake the Casserole
Preheat your oven to 375°F (190°C).
Place the casserole (without the shallots) in the oven and bake for about 20–25 minutes, until bubbly and hot throughout.
Once baked, remove from the oven and sprinkle the crispy shallots evenly over the top.
Return to the oven for an additional 5 minutes to crisp everything up.
Step 6: Serve and Enjoy
Let the casserole cool slightly before serving. The creamy sauce will thicken as it sits, and the flavors will meld beautifully.
Serve warm with roasted turkey, mashed potatoes, or any of your favorite holiday dishes.
Ina Garten’s Tips for the Perfect Green Bean Casserole
Ina Garten’s approach to cooking is all about simplicity, quality, and confidence. Here are a few of her inspired tips:
- Use Fresh Green Beans: Skip canned or frozen varieties for a better texture and flavor.
- Homemade Sauce Over Canned Soup: Ina believes in making everything from scratch—it’s what gives her dishes depth and richness.
- Don’t Overcook the Beans: Keep them slightly crisp before baking to avoid mushiness.
- Upgrade the Crunch: Fried shallots offer a gourmet touch compared to store-bought fried onions.
- Season Generously: Salt brings out the natural sweetness of the beans and the umami of the mushrooms.
Variations and Add-Ins
Once you’ve mastered the base recipe, you can easily customize it to your taste:
- Cheesy Twist: Add shredded Gruyère or white cheddar to the sauce for extra creaminess.
- Garlic Lovers: Roast a whole head of garlic and blend it into the sauce.
- Make It Vegetarian: Use vegetable broth instead of chicken stock.
- Add Crunch: Top with panko breadcrumbs before baking for an extra layer of texture.
- Bacon Lovers: Mix in crumbled crispy bacon for a smoky flavor boost.
What to Serve with Ina Garten’s Green Bean Casserole
This casserole pairs beautifully with holiday classics or simple weeknight mains. Try serving it alongside:
- Roast Turkey or Chicken
- Garlic Mashed Potatoes
- Herb-Stuffed Pork Loin
- Cranberry Sauce
- Buttermilk Biscuits
It’s also a wonderful addition to potlucks, Sunday dinners, or even as a cozy side dish with grilled steak or salmon.
Make-Ahead and Storage Tips
Ina Garten is famous for her make-ahead dishes, and this one fits right in.
- 🕒 Make Ahead: You can assemble the casserole (without the shallots) a day before baking. Cover tightly and refrigerate. When ready, bake as directed and top with fresh crispy shallots before serving.
- ❄️ Freezing: Freeze the unbaked casserole (without the topping) for up to 2 months. Thaw overnight in the fridge before baking.
- 🥶 Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warm.
Nutrition Information (Per Serving)
(Approximate values, depending on ingredients used)
- Calories: 280
- Protein: 8g
- Fat: 20g
- Carbohydrates: 15g
- Fiber: 4g
This recipe provides a balanced mix of vegetables, healthy fats, and creamy comfort—all while tasting indulgent.
Why This Recipe Stands Out
The Ina Garten Green Bean Casserole Recipe isn’t just another side dish—it’s a culinary upgrade. By using fresh ingredients and a homemade sauce, it delivers a depth of flavor you’ll never get from canned ingredients.
It’s rich yet balanced, creamy but not heavy, and elegant enough for entertaining guests. Most importantly, it embodies Ina’s philosophy: good ingredients, simple techniques, and a little bit of love.
Final Thoughts
If you’ve ever wanted to bring the Barefoot Contessa’s flair into your kitchen, this Ina Garten Green Bean Casserole Recipe is the perfect place to start. It’s comforting, elegant, and bursting with homemade goodness.
So this holiday season—or any cozy night—ditch the canned soup and fried onions, and try Ina’s version instead. One bite, and you’ll see why this upgraded casserole has become a fan favorite.
