This will help ensure even cooking – you don’t want one pan to burn before the other gets crispy! Watch them closely near the end of the cooking time, as they can quickly go from just right to burned. When you toss the onions every 10 minutes as they cook, rotate their baking sheets. Watch the onions as they cook, and rotate the pans.Plus, they have a delicious snappy texture! They’re slimmer than regular green beans, which helps them integrate with the sauce and onion topping. Any type of fresh green beans will work in this recipe, but we had the best results with thin haricots verts. Uncover the baking dish, and bake for 10 minutes more. Sprinkle the crispy onions on top, and bake, covered, for 10 minutes. Pile in the green beans, and spread the rest of the sauce on top. Then, stir in Parmesan cheese and black pepper.įinally, layer everything together, and bake! Cover the bottom of a greased baking dish with a thin layer of the sauce. Simmer until thickened, around 20 minutes. Sprinkle in some flour, and add almond milk and Dijon mustard. Next, make the sauce. Sauté the mushrooms until they’re soft, and stir in tamari, garlic, and thyme for flavor. After they’ve cooled, spread them on a kitchen towel to dry. Drain them, and transfer them to a large bowl of ice water to stop the cooking process. Cook for 4 minutes, stirring occasionally, until the beans are slightly tender and vibrant green. Then, blanch the green beans. Bring a large pot of salted water to a boil and add the green beans. 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. Start with the onions. Slice the onions into thin half-moons and toss them with olive oil, flour, salt, and panko. This green bean casserole recipe has three components: the crispy onions, the green beans, and the mushroom sauce. Tip: Make sure you get a little of everything in each bite! With a delectable oniony flavor and crisp texture, these guys are the perfect finishing touch for this healthy green bean casserole. Yum!Īnd last but not least, I replace the usual canned French fried onions with a big pile of crispy baked onions. I blanch them before baking them in the casserole, and they come out vibrant green with a nice al dente bite. Then, instead of canned or frozen green beans, I use fresh ones. I think you’ll love this sauce – it’s so good I could eat it straight off a spoon! 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. Jack and I both adore mushrooms, so I swap the traditional cream of mushroom soup for a tangy, creamy homemade mushroom sauce. 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!
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. Like sweet potato casserole, it was a natural candidate for a Love and Lemons recipe made with whole foods ingredients. 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! I’ve had a green bean casserole recipe on my list to make for years.
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