Is it even possible to have a Thanksgiving dinner without green bean casserole?! Not in my house. Usually it’s made with heavy cream, cheese and bacon – at least in my family. I’m pretty sure my recipe is just as delicious and it’s very easy to make. Especially if you prep ahead the mushroom sauce the night before, you’re looking at a dish that can be made in 10 minutes of prep and about an hour cooking – which needs no heavy supervision. Don’t stray too far though!
I love the simplicity of this dish. You will most likely see it making an appearance on my pages later this month when I share everything I ended up preparing for Thanksgiving day. This and that Pumpkin Cream Pie – oh yes!
What are you planning on making? I would love to hear the traditional dishes you serve your family. I’m currently working on a gluten-free biscuit too, because carbs. Delicious. As well as my SUPER simple cranberry chia jam. I’m not a huge fan of cranberry sauce, probably because it looked nasty from a can growing up, however this chia jam tastes amazing and can be made with virtually any fruit. It can even be made totally raw, just blend it all up!
Classic Green Bean Casserole
Yield 6 -8 servings (2 quarts)
- 8 cups Green beans, blanched
- 1 1/2-2 cups Cream of Mushroom sauce
- Salt & Pepper, to taste
- 1 Yellow Onion, thinly sliced
- 1/4 cup Bread crumbs
- 1/8 cup + 1 tbsp Flax Meal, ground
- Vegan Parm, optional
- Prep your green beans by rinsing, cutting the ends and rinsing again. Transfer to a large pot full of boiling water, cook for 4-5 minutes.
- Cut your onion in half, through the root end. Remove the outer layers that are inedible. Lay each onion half flat side down, thinly slicing about 1/2 inch thick. Separate the onions and you should have a half moon shape for the majority.
- Heat a large non-stick skillet over medium heat, add in your onions and evenly spread them out. Flipping every 3-4 minutes. You want them to get light brown, not completely caramelized. This will take about 15-20 minutes total. Lower your heat if they're starting to brown too quickly, low and slow is best for these.
- Remove from the heat and transfer to a medium bowl. Toss with bread crumbs and flax meal, evenly folding everything together. Add salt & pepper to taste.
- Preheat oven to 375 degrees F.
- In a large bowl, combine your mushroom sauce and green beans. Fold until evenly combined.
- Pour your sauced green beans into a 2-quart casserole dish, top with breaded onions and spread evenly. You can also add in a vegan parmesan cheese, if you would like.
- Bake for 35-45 minutes, depending on the desired level of tenderness in the green beans. If the top starts to brown too quickly, remove and cover with foil. Broil for 1-2 minutes for even more crispness on top.
- Let cool for 5 minutes before serving.
Store extras in an air-tight container, refrigerate for up to 5 days. Freeze leftovers for up to 2 months.
Courses Side, Thanksgiving
Cuisine Gluten-free, Vegan, Dairy-free