Description
Ina Garten’s green bean casserole elevates classic comfort with French-inspired elegance. Fresh green beans, crispy shallots, and rich mushroom sauce combine in a sophisticated side dish that warms hearts and delights palates at any gathering.
Ingredients
Scale
Main Ingredients:
- 2 pounds fresh green beans, trimmed and snapped in half
- 16 ounces (454 grams) cremini mushrooms, chopped
- 2 sweet onions, thinly sliced
- 1 large sweet onion, diced
Dairy and Seasoning Ingredients:
- 2 cups (480 milliliters) buttermilk
- 1 ½ cups (360 milliliters) heavy cream
- 2 tablespoons unsalted butter
- ½ cup (50 grams) freshly grated parmigiano reggiano cheese, plus more for topping
- ¼ teaspoon freshly grated nutmeg
Flour, Liquid, and Other Ingredients:
- 3 cups (375 grams) all-purpose flour
- 2 tablespoons flour
- 1 ½ cups (360 milliliters) chicken or vegetable stock
- 4 garlic cloves, minced or pressed
- 1 tablespoon olive oil
- vegetable or canola oil for frying
- kosher salt and pepper
Instructions
- Marinate thin onion slices in buttermilk for 15-20 minutes to tenderize and enhance flavor. Simultaneously, warm vegetable oil in a deep pot to 375°F (190°C).
- Combine all-purpose flour with kosher salt and freshly ground black pepper on a wide, flat plate, creating a seasoned coating mixture.
- Remove onion slices from buttermilk, allowing excess liquid to drip off. Thoroughly dredge each slice in seasoned flour, ensuring complete and even coverage.
- Carefully lower flour-coated onion slices into hot oil, frying until crispy and golden brown, approximately 2-3 minutes. Transfer fried onions to a paper towel-lined plate to drain excess oil and maintain crispiness.
- Preheat oven to 400°F (204°C) with a rack positioned in the middle position.
- Prepare a blanching station with salted boiling water and a separate bowl of ice water. Add fresh green beans to boiling water, cooking for 4-5 minutes until bright green and slightly tender.
- Immediately transfer blanched green beans to ice water, stopping the cooking process and preserving their vibrant color and crisp texture.
- In a large skillet, melt unsalted butter and olive oil over medium-low heat. Add finely diced onions, seasoning with salt and pepper, and sauté until translucent and softened.
- Introduce sliced mushrooms to the skillet, cooking until they release moisture and become tender. Add minced garlic and cook for an additional minute to release aromatic flavors.
- Sprinkle all-purpose flour over the vegetable mixture, stirring continuously to create a smooth roux. Cook for 2-3 minutes to eliminate raw flour taste.
- Gradually pour chicken or vegetable stock into the skillet, whisking constantly to prevent lumps. Simmer until the sauce thickens and reaches a creamy consistency.
- Incorporate heavy cream, freshly grated nutmeg, and grated Parmesan cheese. Fold in blanched green beans, ensuring they are evenly coated with the creamy sauce.
- Transfer the green bean mixture to a 9×13 inch (23×33 cm) baking dish. Sprinkle additional Parmesan cheese on top and distribute crispy fried onions evenly.
- Bake in preheated oven for 20-25 minutes until the casserole is bubbling and the cheese has melted. Let rest for 5 minutes before serving to allow sauce to set.
Notes
- Green beans sing with freshness when picked at peak ripeness, ensuring maximum flavor and crunch.
- Thin-sliced onions transform into delicate, crispy golden strands that add irresistible texture and depth.
- Seasoning becomes your personal culinary canvas, inviting spontaneous adjustments that align with your taste preferences.
- Bubbling edges and golden-brown surfaces signal a perfectly baked dish, promising a delightful sensory experience.
- Serving immediately captures the dish’s optimal temperature and textural magic, delivering a mouthwatering moment straight from the oven.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 80 mg