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Ina Garten Green Bean Casserole

A creamy, from-scratch green bean casserole made with fresh beans, mushrooms, and crispy shallots.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 people
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 240

Ingredients
  

Casserole Base
  • 1.5 lb fresh green beans trimmed
  • 3 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 cup mushrooms sliced
  • 1 cup shallots thinly sliced
  • 2 tbsp all-purpose flour
  • 1 cup whole milk
  • 0.5 cup heavy cream
  • 0.5 cup Parmesan cheese grated
  • 1 tsp salt to taste
  • 0.5 tsp black pepper to taste
Topping
  • 1 cup crispy fried shallots

Equipment

  • Large pot
  • Skillet
  • Whisk
  • Baking dish

Method
 

  1. Preheat oven to 375°F (190°C) and butter a baking dish.
  2. Blanch green beans in salted boiling water for 3–4 minutes, then drain and shock in ice water.
  3. Sauté shallots and mushrooms in butter and olive oil until golden and tender.
  4. Stir in flour and cook for 1 minute.
  5. Whisk in milk and cream, cooking until thickened.
  6. Season and stir in Parmesan cheese.
  7. Fold in green beans and transfer to baking dish.
  8. Top with crispy shallots and bake 25–30 minutes until bubbly.

Notes

Best served fresh but reheats well.