Green Bean Casserole No canned soup here! This from-scratch green bean casserole recipe features fresh green beans, crispy baked onions, and a rich, creamy homemade mushroom sauce. I’ve had a green bean casserole recipe on my list to make for years. It’s a staple at my family’s Thanksgiving, and in theory, it’s a dish that’s all about veggies: it features a creamy mushroom sauce and loads of crispy onions, and green beans are the star of the show! Like sweet potato casserole, it was a natural candidate for a recipe made with whole foods ingredients. For so long, one thing or another would bump it off my list – a Brussels sprouts kick, my favorite Butternut Squash Stuffed Shells, or even just really good green beans on their own. But this year, I finally got down to working on my own green bean casserole recipe, and I have to say that the results are pretty fantastic! Green Bean Casserole Recipe ComponentsJack and I both adore mushrooms, so I swap the traditional cream of mushroom soup for a tangy, creamy homemade mushroom sauce. Mushrooms, thyme, and Dijon mustard are one of my all-time favorite combinations, so of course, I use them here, along with tamari to enhance the mushroom flavor and Parmesan cheese for an umami punch. I think you’ll love this sauce – it’s so good I could eat it straight off a spoon! Then, instead of canned or frozen green beans, I use fresh ones. I blanch them before baking them in the casserole, and they come out vibrant green with a nice al dente bite. Yum! And last but not least, I replace the usual canned French fried onions with a big pile of crispy baked onions. With a delectable oniony flavor and crisp texture, these guys are the perfect finishing touch for this healthy green bean casserole. Tip: Make sure you get a little of everything in each bite! How to Make Green Bean CasseroleThis green bean casserole recipe has three components: the crispy onions, the green beans, and the mushroom sauce. Start with the onions. Slice the onions into thin half-moons and toss them with olive oil, flour, salt, and panko. Spread them in an even layer on two large baking sheets and roast until they’re golden brown and beginning to crisp up, tossing them every 10 minutes. Then, blanch the green beans. Bring a large pot of salted water to a boil and add the green beans. Cook for 4 minutes, stirring occasionally, until the beans are slightly tender and vibrant green. Drain them, and transfer them to a large bowl of ice water to stop the cooking process. After they’ve cooled, spread them on a kitchen towel to dry. Next, make the sauce. Sauté the mushrooms until they’re soft, and stir in tamari, garlic, and thyme for flavor. Sprinkle in some flour, and add almond milk and Dijon mustard. Simmer until thickened, around 20 minutes. Then, stir in Parmesan cheese and black pepper. Finally, layer everything together, and bake! Cover the bottom of a greased baking dish with a thin layer of the sauce. Pile in the green beans, and spread the rest of the sauce on top. Sprinkle the crispy onions on top, and bake, covered, for 10 minutes. Uncover the baking dish, and bake for 10 minutes more. Enjoy! Best Green Bean Casserole Recipe Tips
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