We’ve all had it served at Thanksgiving or Christmas–that famous green bean casserole swimming in canned condensed soup and topped with packaged fried onions. I’m not knocking it; it’s always been one of my favorites. But, my Cleaned Up Green Bean Casserole uses whole foods rather than packaged or processed food, and it’s still so easy to make and definitely doesn’t compromise on flavor.
You can use either fresh or frozen green beans for this casserole, just don’t use canned–it will be too mushy. You’ll need a pound of green beans for four servings. If you’re feeding more, just adjust the serving size in the recipe box, and it will automatically adjust the ingredient proportions for you. Pretty nifty, right?
PREPARE CLEANED UP GREEN BEAN CASSEROLE:
To begin, add three-quarters cup water to a small sauce pan. Add five dehydrated shiitake mushrooms, and simmer over medium-low heat for about twenty minutes. I used dehydrated mushrooms because I wanted the flavored liquid to add to the sauce for the casserole. The mushroom stock just has an earthier flavor than vegetable stock.
While the mushrooms are simmering, trim the green beans into about two-inch pieces, and place in a lightly greased casserole dish. Then, finely chop half an onion.
When the mushrooms are finished, allow to cool in their liquid slightly. Then place the mushrooms and half a cup of their liquid in a food processor. Pulse until the mushrooms are finely chopped.
Heat a tablespoon of extra virgin olive oil in a medium sauce pan over medium-high heat. Add the onions, and sauté until tender. Add two teaspoons minced garlic to the onions, and sauté about two more minutes. Next, add the one and a half tablespoons of cassava flour to the onions and stir briefly until a paste forms, then add the almond milk, stirring constantly into a sauce. Finally, add the salt, pepper, and mushroom puree, stirring well to incorporate all ingredients. The sauce should thicken within about five minutes.
Pour the mushroom sauce over the green beans, and stir well to combine. Sprinkle three tablespoons of chickpea crumbs over the top of the green beans, then top with a quarter cup of parmesan cheese if desired. I used Watusee Foods chickpea crumbs, and they added a nice crunch to the topping without the fried onions.
Place the casserole in a preheated 350ºF oven, and bake for thirty minutes. Remove from the oven and let stand about five minutes before serving.
I think you’ll like this Cleaned Up Green Bean Casserole as much as we did. It’s a family favorite that you can feel good about serving.
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Note: Nutritional information is an approximation. Different brands and/or quantities will change the nutrition profile.
OTHER THANKSGIVING SIDE DISHES YOU MIGHT LIKE:
Bacon Wrapped Asparagus (Gluten-free, Grain-free)
Savory Sweet Potato Mash (Gluten-free, Grain-free)
Cheesy Cauliflower Bake (Gluten-free, Grain-free)