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There seems to be conflicting opinions when it comes to people’s love (or hate) of green bean casserole as a thanksgiving side dish. If you’ve been eating basic green bean casserole with canned cream of mushroom and store-bought crispy fried onions, I can see why you wouldn’t be too fond of the stuff! This homemade recipe doesn’t even compare to store-bought and will impress just about anyone who tries it. Even my husband, who would never even bother with thanksgiving sides unless they’re mashed potatoes or stuffing, is a huge fan of this casserole now and is more than happy to include some on his plate. The best part about this recipe is that it can be vegan, which is actually how I prepare it, or you can keep it classic and use real dairy. Either way, it turns out absolutely delicious and you’ll be looking forward to including this in your holiday menu every year from here on out!
Below is a step-by-step guide to making this casserole, with a full recipe summary and measurements at the bottom of the page.
Let’s talk about the ingredients and their benefits:
- Green beans: Green beans are loaded with complex carbohydrates, vitamins, minerals, protein, fiber, resistant starch and phytochemical compounds. They are known to decrease inflammation, improve gut health and colon health, and reduce risk of disease.
- Onion: White or yellow onions will work best for this recipe. I typically use sweet yellow because I enjoy their milder flavor. Onions are rich in antioxidants and other compounds that help to fight against disease and cancer.
- Garlic: Rich in organosulfur compounds and flavonoids, like quercetin that have strong anti-inflammatory, anticancer, and also antimicrobial effects. Garlic enhances the immune system and have been shown to reduce risk of prostate and gastric cancers.
- Mushrooms: I typically use Baby Bellas when cooking with mushrooms, but any kind should be fine. Mushrooms are another fantastic source of vitamins, protein and antioxidants and help boost your immune system.
- Nutritional yeast: A vegan favorite due to it’s cheesy, nutty flavor and another great source of vitamins and minerals. Nutritional yeast actually contains all 9 essential amino acids that our bodies do not produce on their own, and that we need to survive, making it a complete protein. It can also help lower cholesterol and decrease the risk of heart disease and diabetes.
- Liquid aminos: Packed with amino acids and a great alternative to soy sauce since it contains significantly less sodium and preservatives. Of course, you can substitute soy sauce if that’s all you have.
- Oat milk + apple cider vinegar (Vegan buttermilk): Adding a splash of vinegar to plant milk is a classic vegan substitute for buttermilk. Oat milk is always my go-to milk alternative because of it’s creamy texture and neutral flavor. All plant-based milks contain a variety of nutrients, but oat milk in particular is a great source of protein, fatty acids, vitamins and minerals and has been shown to reduce blood sugar, lower cholesterol, and help protect against cancer. Of course, you can substitute real buttermilk if you prefer!
- Ground thyme, salt & pepper: In addition to the amazing flavor they bring, there are added benefits when it comes to including spices in your meals. According to NutritonFacts.org, spices offer a wide range of benefits and are known to improve health issues such as cancer, arthritis, Alzheimer’s disease, and they can even be mood boosters! Therefore, it’s important to include at least a small amount of herbs and spices in your daily diet.
Pro tip: I always try to buy any produce and herbs I need from the local farmer’s market because the quality of flavor makes a huge difference! Plus I love to support my community and the environment, and you can’t beat the piece of mind of knowing exactly where your food comes from. I encourage you to check out your local farms (if you haven’t already) and see what they have to offer!
Step 1:
Gather your ingredients and get your veggies chopped and ready. For the cream of mushroom mixture, you’ll want to finely chop the mushrooms and mince the garlic. For the onion, I like to thinly slice it and cut the slices to 1-2 inch pieces, but you can also just dice them if you prefer! Thinly slice the second onion to use for the crispy fried onions, keeping it separate. Finally, trim the ends off the green beans and cut them to about 2 inch pieces.
Step 2: Prepare the crispy fried onions
Heat a large pot (I use my cast iron) of roughly 4 cups vegetable oil to 375°F. Working in small batches, submerge the onions in buttermilk, then transfer them into a bowl of flour, salt and pepper and toss them until they are completely coated. Carefully transfer the coated onions into the hot frying oil and fry for 4-5 minutes, or until they are light, golden brown and crispy. Set them aside.
Step 3: Blanch the green beans
While you are working on preparing the crispy fried onions, heat a large pot of water to boil and blanch the green beans for 2 minutes. Drain and set them aside.
Step 4: Prepare cream of mushroom
Heat a large skillet over medium heat. Add chopped onion, along with a splash of water to prevent sticking and sauté for 2-3 minutes, or until the onions start to become translucent. Then, add mushrooms, garlic, and seasonings and sauté another 5-6 minutes.
Step 5:
Add the liquid aminos to deglaze the pan, making sure to scrape all the browned bits of flavor off the bottom. Next, add the flour and toss to coat the veggies. Then slowly whisk in the milk, making sure to stir out any chunks of flour.
Step 6:
Bring mixture to a low boil and boil gently for 4-5 minutes, or until it thickens, stirring frequently. Then, remove from heat.
Step 7:
Add green beans to the pan and toss them in the cream of mushroom mixture until they are evenly coated.
Step 8:
Transfer green beans to a 9″x 5″ baking dish and evenly spread crispy fried onions on top. Bake at 375°F for 25 minutes. Check at the 20 minute mark to make sure crispy onions don’t burn.
This green bean casserole is best eaten fresh, but you can store leftovers in the fridge for up to a week. This recipe may seem like it takes a lot of effort, but it really is much less complicated than it seems. I promise, the finished product is well worth it! If you do try this recipe and enjoy it, share it with a friend and comment down below. I always love to hear your feedback!
Homemade Green Bean Casserole
Ingredients
- 1 lb. green beans cut into 2 inch pieces
Cream of Mushroom
- 5 oz. mushrooms finely chopped
- 1 onion diced
- 4 cloves garlic minced
- 2 tbsp liquid aminos or soy sauce
- 2 tbsp nutritional yeast
- 1/4 tsp salt
- 1/4 tsp ground thyme
- 1/8 tsp black pepper
- 1/4 cup all purpose flour
- 2 cups oat milk
Crispy Fried Onions
- 4 cups vegetable oil
- 1 large onion thinly sliced
- 1 cup oat milk or buttermilk
- 1 tsp apple cider vinegar omit if using buttermilk
- 1 cup all purpose flour
- 1 tsp salt
- 1/4 tsp black pepper
Instructions
Prep Crispy Fried Onions
- Heat 4 cups vegetable oil to 375°F in a large pot for frying.
- In a medium bowl, combine oat milk and apple cider vinegar and mix vigorously until it becomes frothy at the top. (If using real buttermilk, just pour it in a medium bowl.)
- In a separate medium bowl, combine flour, salt and pepper.
- Working in small batches, soak the sliced onions in the milk for a couple minutes, then toss them in the flour mixture and carefully transfer them into the frying oil.
- Fry the battered onions for 4-5 minutes, or until they are a light, golden brown.
- Carefully remove the onions using a spider strainer and place them on plate lined with a paper towel. Set aside.
Make the Casserole
- Preheat oven to 375°F and bring a large pot of water to boil.
- Blanch green beans for 2 minutes, then drain and set them aside.
- Meanwhile, heat a large skillet over medium heat. Sauté onions for 2-3 minutes with a splash of water to prevent them from sticking.
- Add mushrooms, garlic, and seasonings and sauté another 5-6 minutes.
- Add liquid aminos to deglaze the pan and scrape off all the browned bits stuck to the bottom.
- Add the flour and toss to coat the veggies. Then, slowly whisk in the milk and stir until there are no chunks left.
- Bring mixture to a gentle boil and simmer 4-5 minutes to allow it to thicken.
- Remove pan from heat, stir in green beans so they are completely coated in cream of mushroom mixture.
- Transfer to a 9"x 5" baking dish and sprinkle crispy fried onions in an even layer on top.
- Bake 25 minutes, checking at the 20 minute mark to make sure crispy onions don't burn.
