Ina Garten Green Bean Casserole Recipe

Casserole used to mean shortcuts. Cans of soup, soggy beans, fried onions from a plastic container. It got the job done—but it wasn’t memorable.

This version, Ina’s way, is different. It’s made from scratch, but not in a fussy way. The beans stay crisp-tender. The sauce is rich with mushrooms, garlic, and Parmesan. And the fried onions? So good I had to stop myself from eating them before they made it to the top.

Here’s how I made a holiday side feel like the main event.

What Most Get Wrong

Most green bean casseroles suffer from one of two problems: mushy beans or flat sauce. Ina avoids both with smart timing and real flavor.

• She blanches the beans, then shocks them in ice water. They stay green and crisp.
• The sauce starts with a real roux, not soup, and gets its depth from cremini mushrooms and grated Parmesan—not just cream.

It’s comfort food with a backbone.

My Ingredient Notes

For the crispy onions:

• 2 sweet onions + 2 cups buttermilk – The soak softens the bite and helps the coating stick.
• 3 cups flour + salt + pepper – I season the dredge, not the onions.
• Oil for frying – Canola or vegetable. Hot and deep enough to submerge the rings.

For the casserole:

• 2 lbs fresh green beans – Snapped in half. Frozen works in a pinch, but fresh is worth it here.
• 1 tbsp olive oil + 2 tbsp butter – Oil keeps the butter from burning.
• 1 sweet onion, diced – Adds a little sweetness to the sauce.
• 16 oz cremini mushrooms – Deeper flavor than white button mushrooms.
• 4 garlic cloves – Pressed, not chopped, so they melt into the sauce.
• 2 tbsp flour – For a roux. Helps the sauce cling to the beans.
• 1½ cups chicken or veggie stock + 1½ cups heavy cream – Rich but not overwhelming.
• ¼ tsp nutmeg – Subtle warmth. I grate mine fresh.
• ½ cup Parmigiano Reggiano – Plus a little extra for the top. Sharp, salty, essential.

Custom Tweaks I Tested

• Shallots instead of sweet onions – Adds a deeper savory note to the topping. I loved this.
• Frozen green beans – Not ideal, but workable. Thaw and pat dry first.
• Add a pinch of cayenne – I tested this once for a little edge. It plays well with the creaminess.

Fixes That Mattered

What Went Wrong	Why It Happens	How to Fix It
Onions weren’t crispy	Oil too cool or overcrowded pan	Fry in small batches at 375°F
Beans turned mushy	Over-blanched or skipped ice bath	5-minute boil, then immediate chill
Sauce too thin	Didn’t cook roux long enough	Give it the full 2–3 minutes before adding stock

How to Make Ina Garten’s Green Bean Casserole

Step 1 – Fry the onions:

1. Soak sliced onions in buttermilk while you heat the oil to 375°F.
2. Dredge in seasoned flour and fry in batches until golden, about 2–3 minutes. Drain on paper towels.

Step 2 – Prepare the beans:
3. Boil green beans in salted water for 5 minutes. Drain and transfer to an ice bath. Drain again.

Step 3 – Make the sauce:
4. In a large skillet, heat olive oil and butter. Add diced onion, salt, and pepper. Sauté 5 minutes.
5. Add mushrooms, cook another 5 minutes, then garlic for 1 more.
6. Sprinkle flour and stir to coat. Cook 2–3 minutes until golden.
7. Slowly pour in stock, stirring constantly. Cook until thickened, then stir in cream, nutmeg, and Parmesan.
8. Add drained green beans and toss to coat.

Step 4 – Assemble and bake:
9. Pour mixture into a buttered 9×13 dish. Top with extra Parmesan and fried onions.
10. Bake at 400°F for 20–25 minutes until bubbly and golden.

Tips I Always Use

• I slice the onions with a mandoline—uniform cuts = even frying.
• If you’re making it ahead, keep the onions separate until just before baking.
• A microplane is perfect for nutmeg and Parmesan—makes it melt right into the sauce.

How I Store It

• Fridge: Keeps 3 days, covered. Onions will soften but still taste great.
• Freezer: I freeze the bean mixture separately, then top with fresh onions before baking.
• Reheat: Oven at 350°F for 20–25 minutes. Add fresh onions if you saved extras.

Before You Make It…

Q: Can I make this ahead of time?
A: Yes. Assemble the casserole without the topping and refrigerate. Add onions just before baking.

Q: Can I use canned green beans?
A: I wouldn’t. They’re too soft and salty. Fresh or frozen hold up better.

Q: Can I skip the homemade onions?
A: You can, but the flavor and texture are worth the extra step. Even a quick shallot fry makes a difference.

Q: How can I lighten this up?
A: Use half-and-half instead of cream, and skip the extra cheese topping. Still rich, but not as heavy.

Try More Recipes:

• Ina Garten Stuffed Bell Peppers
• Ina Garten Scalloped Potatoes and Ham
• Ina Garten Baked Pork Chops