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How to Make Green Bean Casserole

Ever wondered How to Make Green Bean Casserole healthy? Now is the time to ditch your mushroom soup, and move on to better things!

how to make green bean casserole
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Ingredients

  • 1 1/2 pounds organic green beans
  • 7 ounces shiitake and oyster mushroom mix, cut into bite sized pieces
  • 5 ounces baby portabella mushrooms, brushed clean and stems discarded
  • 1/3 cup cashews plus 3/4 cup water
  • 2 tablespoons 1-for-1 gluten free flour 
  • 1/2 cup raw pumpkin seeds – plus more for garnish
  • 1/4 cup of gluten free panko crumbs OR gluten free bread crumbs 
  • 2 tablespoons plus 2 teaspoons extra virgin olive oil – divided
  • 1 tablespoon minced garlic
  • White pepper, to taste
  • Unrefined sea salt – for boiling water, plus more for seasoning

Instructions

  1. Place the cashews and water in a mini food processor and process until smooth and creamy. Set cashew cream aside.
  2. Preheat oven to 425 degrees. Lightly oil a 9 x 13-inch glass baking dish. Set aside.
  3. Prepare an ice bath by filling a large bowl with cold ice water and ice. Set aside.
  4. Fill a large pot with water and add 1 tablespoon of salt; bring water to a boil. Add green beans to boiling water and cook for 5 to 6 minutes, or until fork-tender.
  5. Drain the beans in a colander and immediately plunge them into an ice bath.
  6. Drain the beans again in a colander. Dry the beans with a kitchen towel or paper towels (don’t skip this part!). Set aside.
  7. Break the mushroom tops into pieces using your hands.
  8. In a large skillet over medium heat, heat 1 tablespoon oil; add the garlic and sauté for 1 minute.
  9. Add the mushrooms and sauté until soft, about 5 minutes. Season with salt and white pepper to taste. Remove skillet from heat.
  10. Add the cooked green beans into the skillet with the mushrooms and gently toss.
  11. Transfer the green bean-mushroom mixture to the prepared baking dish. Season green beans with salt to taste.
  12. To the same skillet used to cook the mushrooms, add 1 tablespoon oil and 2 tablespoons flour; heat over low heat and whisk constantly for 1 minute.
  13. Add the cashew cream very, very slowly and continue whisking until all of the cream is used and the mixture is creamy and smooth, about 2 minutes.
  14. Season with salt and white pepper to taste. Add this roux to the green bean-mushroom mixture and gently toss to coat.
  15. Add the pumpkin seeds, bread crumbs, and remaining 2 teaspoons extra virgin olive oil to a food processor; process by pulsing about 10 quick times. Season with salt and pulse again.
  16. Top green bean-mushroom mixture with the pulsed pumpkin seed mixture. Bake, uncovered, for 10 minutes.
  17. Garnish with whole pumpkin seeds before serving.

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Notes

Using fresh green beans? You can test the freshness of a green bean simply by bending it; if it is dull in color, rubbery and limp then you know it is past its prime. You want a lively bright green bean that bends a bit and then snaps right in half, that’s how you know it is fresh.

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