Looking for a way to lighten up the Thanksgiving table? Try this updated take on the classic green bean casserole recipe, featuring fresh green beans and a homemade mushroom sauce. The crispy Parmesan onion topping makes this dish irresistible and arguably a much more flavorful option than the canned version. The best part - it only takes 10 minutes to prepare and can be made in advance.
Fresh Green Bean Casserole
Prep time: 10 minutes
Cook time: 35 minutes
Servings: 6 servings
For the casserole
2 lbs green beans
For the Parmesan onions
1 tbsp avocado oil or olive oil
1 large yellow onion, peeled and thinly sliced
¼ cup fresh grated Parmesan cheese
½ cup Panko breadcrumbs (can substitute for gluten-free)
¼ tsp sea salt
For the mushroom cream sauce
2 tbsp avocado or olive oil
8 ounces baby bella mushrooms, thinly sliced
4 cloves garlic, minced
2 tbsp arrowroot powder
½ cup vegetable or chicken broth
1 cup non-dairy, unsweetened milk
½ cup fresh grated Parmesan cheese
¼ tsp nutmeg
¼ tsp black pepper
1 tsp coconut aminos or soy sauce
Salt, to taste
Preheat the oven to 375°F. Spray a 9" x 13” casserole dish with cooking spray, and set aside.
Prepare the green beans: Prepare an ice bath by filling a large bowl with cold water and ice. Bring a large stockpot of water to a rolling boil. Blanch the green beans in the boiling water until bright green and just barely crisp-tender—about 5 minutes. Immediately transfer the beans to the ice bath to halt cooking.
Remove the beans from the ice bath and dry on a clean kitchen towel. Fill the prepared casserole dish with the beans and set aside.
Make the Crispy Parmesan Onions: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add in the onions and sauté until tender and beginning to brown, about 5 minutes.
Remove from heat and transfer the onions to a small bowl. Mix in the Parmesan cheese, breadcrumbs, and salt. Toss to coat all the onions. Set aside.
Make the Mushroom Cream Sauce: In the same skillet you used to sauté the onions, heat the remaining 2 tablespoons of oil over medium-high heat. Add in the mushrooms and garlic and cook until the mushrooms are tender and have released most of their moisture—about 7 minutes.
In a small measuring cup or bowl, whisk together the arrowroot and broth until smooth, and then pour into the mushroom mixture in the skillet. Add the non-dairy milk, grated Parmesan cheese, nutmeg, pepper, and coconut aminos. Bring to a boil, reduce heat, and simmer until thickened, about 2 minutes. Remove from heat and taste for seasoning, adding more salt if necessary.
Assemble the casserole: Pour the mushroom cream sauce mixture over the green beans in the casserole dish, stirring gently to combine. Sprinkle the onions over top of the mixture evenly.
Bake the casserole: Bake at 375°F for 20-25 minutes, or until the casserole is bubbly and the fried onions are golden brown and crisp.