Green Bean Casserole — pattysplate

The original version of a holiday green bean casserole that I recall from my childhood was a standard side dish at our Thanksgiving and Christmas meals growing up. It holds many warm memories as I think of these family meals together around the table at the holidays. Over the years as my style of cooking changed to include healthier real food ingredients, this casserole eventually disappeared from the menu planning, and different side dishes made with fresh vegetables were included on my holiday table.

I recently decided to revisit this recipe and attempt to adapt it into a healthier version, and hey - it worked! I had already refined my homemade cream of mushroom soup for other recipes that needed a little cream sauce, and the canned beans are easily replaced with fresh green beans, but what is in those crunchy onions? 🧐

I researched a couple of ideas and decided to give it a try - you slice the onions thin, soak in milk, toss in flour or gluten free flour mixture, then fry until golden brown. Not too bad right? It was a tasty experiment!

INGREDIENTS -

3-4 cups fresh green beans, cleaned and snapped to bite size
1 cup finely chopped mushrooms
1 Tbsp healthy butter or oil
1 tsp tapioca flour + 2 Tbsp cold water
2 cup oat, almond, or coconut milk - divided
salt and pepper to taste
4 cups thin sliced onion
2 Tbsp gluten free flour mix
2 Tbsp avocado oil

Steam the green beans or simmer in boiling water until they are at the consistency that you like. I prefer them to be a little firm and still slightly crunchy, but some folks like them a little more mushy! Set the green beans aside to cool.

Dissolve the tapioca flour into 2 tablespoons of cold water and set aside.

Pour one cup of the milk over the thin sliced onions and allow them to soak, stirring occasionally.

For the “cream of mushroom soup” - Heat 1 tablespoon of butter or a healthy oil in a small pan to medium heat. Add the finely chopped mushroom and stir fry until the pieces are tender. Add the tapioca flour mixture and continue to stir, the flour mixture will begin to thicken. Slowly add in the remaining one cup of milk, blending in a little at a time until it starts to thicken, continue this until all of the milk has been stirred in. Add salt and pepper to your liking to the soup. If you prefer a thinner soup, you can add a little more milk.

Mix together the green beans and the mushroom soup and place in the bottom of a 9 x 9 pan.

Drain the excess milk from the onions. Sprinkle the 2 tablespoons of gluten free flour over the sliced onions and stir carefully to combine. Heat the 2 tablespoons of avocado oil in a large fry pan to medium high heat. Add the sliced onions and stir fry quickly until browned. Use tongs to stir and separate as they will want to clump together. Spread the onions over the tops of green beans. Place in oven at 350 to warm through for about 30 minutes.