Green Bean Casserole
Thanksgiving might be my favorite holiday! The cool(er) weather brings up great memories with friends, family, and comfort food. The last several years we’ve hosted Friendsgiving for our friends who can’t be with family. It has been wonderful to celebrate with friends and eat amazing food! While I know Halloween kicks off the holiday season for many people, Thanksgiving is when it starts for me.
The downside of sweaters, fires, and holiday parties is how easy it is to gain a few pounds without realizing it. I’ve spent many winters enjoying the hearty food just to wake up in January feeling terrible. I am NOT advocating for ruining holidays by skipping the dessert or removing family favorites.
Green bean casserole is my favorite so believe me when I say I don’t want to do anything to ruin this recipe. Previously, we used Paula Deen’s version which includes a LOT of butter and canned soup. I decided to make a few tweaks to eliminate a few of the items that weren’t necessary to keep the same flavors I love. Casserole pictures aren’t my best so forgive the images but trust me, the flavors are there.
Recipe Notes: Don’t skip the blanching process because this keeps the green beans crisp. This recipe can be made diary free for any family or friends who have an allergy or intolerance.
Green Bean Casserole
4 servings
1 ¾ cup (1/2lb) fresh green beans, rinsed and cleaned
2 Cups Broth (homemade is ideal)
1 small sweet potato (1 1/2 cup chopped)
¼ cup Greek yogurt
2-3 TBS Cashew Milk
3TBS Vegan Butter (split)
2 oz Feta
5oz baby bella mushrooms
2 cloves minced garlic
½ cup diced onion
Salt pepper
2 pieces sourdough
Penzeys Tuscan Sunset (or Italian seasoning)
Fresh Parmesan
Heat two cups of broth, ideally homemade, in a sauce pan until it comes to a boil.
While broth is heating, rinse fresh green beans, remove stems, and cut into bite size pieces (about 1/2 inch long).
Blanch beans in broth while it continues to simmer for 8 minutes.
While beans are cooking, peel and chop a small sweet potato (1 1/2 cups cubed). Cut up 5 oz of mushrooms and 1/2 cup onion.
Drain beans, saving the broth, and season with salt and pepper.
Return broth to the pan and add sweet potatoes. Simmer until potatoes are soft about 10 minutes.
Preheat oven to 350 degrees
While potatoes cook, place 2 TBS butter (I use vegan) in a saute pan and heat on low.
Add onion, mushrooms, garlic, salt and pepper. Cook on low until onion becomes translucent.
Drain potatoes and mash them up. Add feta, yogurt, and butter to potatoes. (if you want to stay more traditional, substitute cheddar for the feta)
Add cashew milk 1 tablespoon at a time until you reach the right consistency.
Mix green beans, potato, and mushroom mixture together and pour into a greased 2 quart dish.
Bake for 20 minutes
While baking, toast sourdough bread until very crispy but not burnt. Crumble the bread and mix with parmesan and Tuscan sunset Penzey seasoning (sweet basil, oregano, bell pepper, garlic, thyme, pepper and anise seed).
Top casserole with bread mixture and bake 10 more minutes or until top is golden brown.
