Traditional holiday casseroles, full of gluten, eggs, and dairy, are off-limits when you have dietary restrictions (enter extremely sad face here). If your family or friend group includes someone who is vegetarian, gluten-free, and/or picky (and thinks veggies taste straight-up like earth), then you’ll need to adapt a classic recipe so no one is left out of the feast. Follow along to learn how to make a green bean casserole from scratch, starting with the mushroom sauce, the beans, and the all-important onion topping — all feature a standard version plus simple substitutions for a vegan or gluten-free option!
Where does bean green casserole originate from?
According to Martha Stewart, green bean casserole became a future Thanksgiving staple with it's creating in 1955. After trial and error, Dorcas Reilly — Campbell Soup's home economist — used a can of condensed cream of mushroom soup to help create "the Green Bean Bake."
Why is it a well-loved Thanksgiving dish?
Green beans are arguably one of the easiest vegetables to cook and they tend to be filling. Given the fact Thanksgiving is a time for extended family to bond over dinner, green bean casserole is one of those dishes that don't require anyone to break the bank to make. It's delicious and fills bellies in heartwarming way.
What meals can be prepared alongside green bean casserole?
Since this can be considered one of your many Thanksgiving side dishes, finding appetizers and entrees to go with it is easy! Here's some of Brit + Co's top suggestions followed with recipe to make the best green bean casserole:
- Baked French Onion Meatballs
- Caesar Salad Wonton Cups
- Rosemary Pecan Goat Cheese Truffles
- Apple Cider Braised Chicken Thighs
- Instant Pot Paleo Beef Stew
- Roasted Turkey — of course!
Mushroom Sauce
(Makes sauce for 1 casserole)
Ingredients:
- 2 tablespoons of butter (or coconut oil)
- 1 onion, chopped
- 4 cloves of garlic, minced
- 12 ounces mushrooms
- 2 tablespoons cornstarch (leave out for GF/vegan version)
- 1/2 cup chicken stock (or vegetable stock)
- 1 cup milk (or 1 1/2 cups almond milk)
- 1/2 cup Parmesan cheese (or 1 head of cauliflower, chopped)
- 1/2 teaspoon of salt
- 1/2 teaspoon pepper
Directions (for Traditional Sauce):
1. Heat butter in a large sauté pan over medium-high heat until melted. Add onions and sauté for 3-5 minutes until they are soft and cooked. Add in garlic and mushrooms. Sauté for an additional 1-2 minutes until fragrant, stirring occasionally.
2. Sprinkle with cornstarch, and stir to combine. Slowly add chicken broth, stirring until smooth. Stir in milk and let cook for an additional minute until thickened. Add in Parmesan cheese, salt, and pepper, and stir until the cheese is melted. Reduce heat to low until the sauce is ready to be tossed with the green beans.
Directions (for Gluten-Free/Vegan Sauce):
1. In a large pan, add cauliflower, almond milk, salt and pepper. Cook until the cauliflower is soft.
2. Once cooked, add the mixture into a blender (or food processor) and blend until very smooth and creamy.
3. In the same large pan, heat up coconut oil and sauté onions and garlic. Once the onions are transparent, add in mushrooms; cook for another 5 minutes.
4. Once the mushrooms are cooked, add the cauliflower soup back into the pan. Reduce heat to low until the sauce is ready to be tossed with the green beans.
Green Beans
(Makes enough for 2 casseroles)
Ingredients:
- 3 pounds green beans
Directions:
1. Bring a large stockpot of water to a boil.
2. Meanwhile, chop off the ends of each green bean. Line them up or use kitchen scissors to make the process go faster.
3. To the pot of boiling water, add in the chopped green beans and boil for 3-5 minutes.
4. Drain the green beans in a fine mesh sieve, then run cold water over the beans to halt the cooking.
5. Transfer them to a separate bowl. Let sit while you prepare the onion topping.
Fried Onion Topping
(Makes enough for 1 casserole)
Ingredients:
- 1 onion, sliced toward the grain
- 1 1/2 cups milk (or 1 1/2 cups almond milk)
- 1 1/2 cups flour (or 1 1/2 cups coconut flour)
- 1 teaspoon salt
- 1 teaspoon paprika
- vegetable oil, for frying
Directions (for Standard Version):
1. Soak the onions in milk for 5 minutes.
2. In a medium-sized bowl, add flour, salt, and paprika. Stir to combine.
3. Take a handful of onions and toss them in the flour to coat.
4. Add vegetable oil to line the bottom of a pan over medium-high heat. Once hot, add in coated onions and fry in batches in oil for about 2 minutes, stirring as needed to brown evenly.
5. Drain on paper towels, then set them in a separate bowl until you’re ready to assemble your casserole.
Directions (for Vegan/Gluten-Free Version):
1. Soak the onions in almond milk for 5 minutes.
2. In a medium-sized bowl, add coconut flour, salt, and paprika. Stir to combine.
3. Take a handful of onions and toss them in the flour to coat.
4. Add vegetable oil to line the bottom of a pan over medium-high. Once hot, add in coated onions and fry in batches in oil for about 2 minutes, stirring as needed to brown evenly.
5. Drain on paper towels, then set them in a separate bowl until you’re ready to assemble your casserole.
Green Bean Casserole
(Makes 1 casserole; serves 8-10)
Ingredients:
- 1 batch cooked green beans
- 1 batch mushroom sauce
- 1 batch fried onions
Directions (for Standard Version):
1. Toss the cooked green beans in the mushroom sauce (can be directly in the pan), then pour into a casserole dish.
2. Top it off with your fried onions.
3. Bake in an oven at 375°F for 15 minutes or until heated through.
Directions (for GF/Vegan Version):
1. Toss the cooked green beans in the mushroom sauce (can be directly in the pan), then pour into a casserole dish.
2. Top it off with your fried onions.
3. Bake in an oven at 375°F for 15 minutes or until heated through.
Green bean casserole that will make everyone happy :) Both casseroles are pretty good! The mushroom sauces are almost identical in taste. However, be aware that the coconut flour fried onion does have a different flavor and texture that may take getting used to.
Enjoy!
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This post has been updated.
DIY Production and Styling via Kelly Bryden/Brit + Co; photos via Brittany Griffin/Brit + Co
