Okay, that title is a little obnoxious but it’s no joke. Not only did the apartment smell of deliciousness, but the taste was ah-mazing! And the best part is, it’s beau approved.
As I’ve said in recent posts, green beans aren’t a favorite of mine. I’ll eat them, most likely first to clear my plate, but I wouldn’t ever request them at a restaurant (or anywhere really). As I sat at my desk thinking about what to make for dinner yesterday, all I could think about was that giant bag of green beans plopped right on the center shelf of the fridge. And then, I thought about the leftover mushrooms from a prior week’s delivery and then it clicked: green bean casserole.
Here’s the recipe with all of my estimations of ingredients. I will note that yes, those darn, delicious, crunchy onions aren’t exactly clean but let me also note that I do not care! This was the first time that I’ve ever purchased these factory-made crispies and for this dish, it’s a must. Unless you fry your own onions and kudos to you, purchase those crunchies! It won’t taste the same without them.
Green Bean Casserole serves four very hungry people or six not so hungry people
- 5 cloves of garlic, diced
- 3-4 cups of diced mushrooms, I used baby portobellas on hand
- 1 tablespoon EVOO or Earth Balance
- 3 tablespoons of tamari (or soy sauce)
- 3-5 cups of bite-sized green beans, I used fresh and will include boiling directions
- 1 cup of coconut milk (or soy or almond or rice… just make sure it’s unsweetened!)
- 3 tablespoons of chickpea flour
- dash of Worcester sauce (1-2 tablespoons)
- 1 container of the crispy, fried onions, I used French’s brand and it was the bigger of the two offered…maybe 6oz?
Boil a pot of water for the green beans and once bubbling, toss ’em in. Let them cook for about five minutes or until soft; I personally don’t like crunchy beans in my casserole but I also don’t like mush- keep an eye on ’em. Drain the beans and set them aside. Preheat your oven for 350*.
As a prep, I mixed my flour with the milk before starting. I sifted one tablespoon of flour in at a time and made sure to whisk out any clumps. Set aside for just a few moments.
In a pan, heat up the oil and tamari over medium heat. Once melted, toss in the mushrooms and stir to get them all coated. Let the mushrooms cook for about five minutes; they’ll start to sweat and sizzle. Add in the milk mixture and stir for about a minute, then add the garlic and dash of Worcester sauce. It’ll start to thicken quick, so keep stirring! Turn off the heat, add in the beans and half of the crispy onions and mix away!
Add the mixture into your glass dish and pop it into the oven for 15 minutes. Now’s the time to prep the rest of your meal… we made basmati rice and BBQ tempeh.
After the fifteen minutes, pull out the casserole, add the remaining onions, and then bake for 5 more minutes. When you pull it out, it’ll be bubbling, it’ll be golden and it’ll be HOT! Give it a few moments to cool and set before serving.
This will definitely be repeated soon using the frozen green beans on hand and will most likely show up at Thanksgiving and Christmas.
You are welcome!