Ina Garten green bean casserole
Ina Garten's green bean casserole recipe offers a modern twist to the classic Thanksgiving side dish. With its fresh ingredients and flavorful additions, this recipe elevates the taste of traditional green bean casserole to new heights. The following are some noteworthy aspects that make this dish exceptional:
Ingredients
- 2 tablespoons butter
- 2 cloves garlic minced
- 1/2 cup onion finely diced
- 8- ounce package button mushrooms sliced
- 3 cups fresh green beans end removed and cut in half
- 3 cups low-sodium chicken broth
- 10.75 ounce can low-sodium cream of mushroom soup
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- crispy onion strings
Instructions
- Fill a large pot with water, add salt, and bring it to a boil.
- Prepare an ice bath by filling a large bowl with cold water and ice cubes.
- Wash and trim the green beans.
- Once the water is boiling, add the green beans and cook for about 3-4 minutes, or until they turn bright green.
- Using a slotted spoon or tongs, immediately transfer the green beans from the boiling water to the prepared ice bath.
- Let the green beans sit in the ice bath for a couple of minutes, then drain and set aside.
