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Green Bean Casserole

A Thanksgiving staple in my house has always been GREEN BEAN CASSEROLE! You know, the "traditional" kind made with several cans of condensed soup, mushrooms, green beans, wax beans, and crispy onions. Though this traditional version is delish, I have taken it upon myself to revamp this recipe to include fresh ingredients to maximize its deliciousness. Is deliciousness a word? Idk, but I'm really into how this recipe turned out!


Now onto the recipe specifics...I made this recipe Gluten & Dairy Free, but if that's not your speed, just substitute the flour, butter, and milk for more "traditional" ingredients. That is butter, regular cow milk, and all purpose flour. See recipe notes at the end.


The recipe as is is delish & has just the right amount of creaminess (in my opinion). It is decadent, but not too decadent to the point where you won't have room for all other thanksgiving delicacies. Turkey, stuffing, mashed potatoes, gravy, cranberry sauce, salad, pumpkin soup, sweet potato casserole, luscious bread rolls, corn bread...shoot I haven't even made it to dessert! Pumpkin pie, apple pie, pecan pie... you get the point!



GREEN BEAN CASSEROLE

yield: 6-8 servings | ready in an hour


I N G R E D I E N T S

  • 1 1/2 lbs green beans (trim the ends & snap in half)

  • 2 tbsp dairy free butter, salted

  • 2 tsp sea salt

  • 1 tsp black pepper

  • 1 tsp rosemary (chopped)

  • 1 tsp ground mustard

  • 1 tbsp minced garlic

  • 2 cups chopped onion

  • 1 cup chopped celery

  • 8 oz chopped mushrooms (bella or button)

  • 1 tbsp apple cider vinegar

  • 2 tbsp all purpose flour (GF Cup4Cup)

  • 1 cup veggie broth

  • 1 cup almond milk, unsweetened

  • 2 cups crispy onions (GF Whole Foods)


M E T H O D

  1. Steam green beans for 5-7 minutes until they are bright green in color, but still firm.

  2. In a large heavy bottom pot (a Dutch Oven is ideal, at least 5-6 Qt), heat butter, spices and garlic over medium-high heat until butter is fully melted.

  3. Once butter is melted, add in onion, celery and mushrooms. Heat until onions are soft & translucent. Make sure to stir occasionally.

  4. Add in vinegar and flour. Whisk vigorously until the flour is absorbed.

  5. Pour in almond milk & broth. Stir to combine.

  6. Add in mushrooms & bring mix to a boil. Once boiling, simmer for 15 minutes. While this simmers, preheat oven to 400 F.

  7. After the 15 minutes, fold in green beans until evenly coated with creamy mixture.

  8. At this time, keep casserole in the Dutch Oven OR transfer to an oven-prof serving dish. Top with crispy onions and bake for 15 minutes, until warm & bubbly.

R E C I P E N O T E S

  • MAKE AHEAD: complete steps 1-7. Once casserole is prepped, you can keep in the fridge for 2-3 days before baking. Bring to room temp, then top with crispy onions before baking at 400 F for 15 minutes, or until golden and bubbly.

  • FULL DAIRY OPTION: for super creamy casserole, use cream, but 2% or whole milk will work too. Also, use salted butter.

  • ONIONS, MUSHROOMS, AND CELERY... if you don't like any these it is okay to omit. You will loose some flavor, but it is no the end of the world

P.s. the leftovers of this are fabulous reheated or cold... I love cold leftovers. Is that just me? anyone else with me on this?


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