Description

Think tender green beans, and crispy browned mushrooms, tossed in a creamy mushroom soup, topped with fried onions. And unlike most green bean casseroles, this version doesn’t use canned mushroom soup!

Ingredients

Scale

1 pound (400 g) fresh green beans rinsed, trimmed and halved
4 tbsp olive oil
½ medium onion finely minced
2 cloves garlic minced
12 ounces (350 g) baby bella or cremini mushrooms, thinly sliced
4 tbsp spelt flour or all-purpose flour*
1 tsp finely minced fresh thyme
1 teaspoon black cracked pepper
1 teaspoon kosher salt, plus more as needed
1 cup cashew milk**
1 cup water
½ cup + 1 cup fried onions, use more as needed***

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Instructions

Preheat the oven to 450°F and move the oven rack to the upper middle.
Bring a large pot of water to a boil and add in a generous pinch of salt. Add the green beans and boil for about 8 minutes or until tender but they still have some bite. Drain in a colander and rinse with cold water to stop the cooking process for 1 minute. Drain and set aside.
Drizzle the olive oil in a deep skillet over medium-high heat. Once the oil is shimmering, add in the onions and sauté until translucent, about 5 minutes. Next, add in the garlic and cook until fragrant, about 2 minutes.
Add in the mushrooms and cook for 10 minutes, until brown and starting to crisp. Do not stir the mushrooms while they cook. This will help them brown nicely and ensure the water from the mushrooms can evaporate quickly.
Reduce the heat to medium-low, sprinkle in the flour, thyme, black pepper, and salt, and stir constantly for 1 minute. This will help get rid of the raw flour flavor.
Lastly, pour in the cashew milk and water, stir gently, and let the soup simmer for 5-6 minutes until thickened.
Remove the pot from the heat and stir in the cooked green beans with the ½ cup of fried onions. Bake until bubbling, about 15 minutes. Remove and serve immediately, topped with the remaining 1 cup of fried onions.

Notes

*If you’re gluten-free you can swap in Bob’s Red Mill 1:1 GF flour or any 1:1 GF flour blend. Another option is to use 1 tbsp of arrowroot starch, but the flour will add more flavor.

**As always, I used my homemade cashew milk which is so much creamier and rich than anything from the store. So if you’re making this recipe, make my homemade cashew milk for best results.

***If you’re gluten-free, most grocery stores sell gluten-free fried onions. Linking an option here that tastes amazing and has wonderful ingredients.

Depending on whether you double or triple the recipe, you may need divide the casserole into two dishes to bake. I recommend using a dutch oven if you can, but any 12″x8″ or 13″x9″ ceramic casserole dish will work.