There are not many things that scream Southern more than green bean casserole!  I really really love this recipe.  It has a few steps, but don’t be intimidated.  The crispy onions on top are optional, and to be honest, when I am  making this for myself on a weeknight, I normally don’t make the onions.  The flavor of the green beans with the sauce is tasty enough on its own if you don’t have the extra time to spare. 🙂



Green Bean Casserole


Crispy Onions

  • 2 inch Sweet Onions sliced into 1 rings
  • 1 Cup Soy Milk unsweetened
  • 1 Cup Cornmeal
  • 1 Cup Whole-Wheat Breadcrumbs
  • 1 Tablespoon Kosher Salt
  • 1 Teaspoon Black Pepper
  • ½ Teaspoon Garlic Powder

Green Beans

  • 2 quarts water boiling
  • 1 Tablespoon Kosher Salt
  • 1 1/2 pounds Fresh Green Beans trimmed and cut in half

Mushroom Sauce

  • 1/2 Cup Onion minced
  • 2 Cups Crimini Mushrooms sliced
  • 2 Cups Vegetable Broth
  • ½ Teaspoon Rubbed Sage dry
  • ½ Teaspoon Thyme dry
  • ½ Teaspoon Rosemary dry
  • 1 Tablespoon Nutritional Yeast
  • 1 Tablespoon Amino Acids
  • 2 Tablespoons Arrowroot Powder
  • 1/4 Cup Almond Milk unsweetened
  • ¼ Teaspoon Kosher Salt
  • Fresh Ground Black Pepper


Directions for Crispy onions:

  1. Preheat the oven to 425°F and lightly spray a baking sheet with cooking spray.
  2. Pour the soymilk into a small bowl and place the cornmeal in a second small bowl.
  3. In a third bowl, combine the breadcrumbs, salt, pepper, and garlic powder.
  4. Dip an onion slice into the soymilk, then briefly into the cornmeal. Dip quickly into the soymilk again, and then dip into the breadcrumb mixture.
  5. Place onions on baking sheet and repeat with remaining onion slices. Bake for 10 minutes, then flip and bake for 8 minutes, or until crisp on the outside and soft on the inside. Set onions aside. Lower oven temperature to 350 degrees.

Directions for Green Beans:

  1. Bring 2 quarts of salted water to a boil, after trimming the green beans place them into the boiling water for at least 5 minutes or until tender, and then drain. Set aside.

Directions for Mushroom Sauce:

  1. Trim mushrooms, discard stems, and slice. Sauté minced onions in vegetable stock until slightly translucent. Add mushrooms to the pan and sauté until soft, or about 5 minutes, add sage, thyme, and rosemary to the pan. Season with salt and pepper.
  2. Whisk the flour into the vegetable broth before adding it to the mushrooms. Simmer, stirring, until mixture thickens. Adjust the seasonings and stir in the beans. Place beans with sauce into a baking dish and top with crispy onions. Cover with foil and bake for 15-20 minutes or until heated thoroughly.



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