Growing up, green bean casserole was one of the my favorite side dishes. When I was little I would beg my mom to make her green bean casserole all year long. This recipe has been a labor of love for me over the years and it’s finally fabulous enough to share! My version is made with dairy-free mushroom soup (ideally made a couple days in advance so the flavors can develop), fresh green beans, and crispy fried shallots. Hello yum.
Mushroom Soup Base:
Traditionally, Green Bean Casserole is made with canned cream of mushroom soup which is filled with MSG, cornstarch, and soy. I created this dairy-free mushroom soup to replace the canned version with even more flavor & richness than the original.
- 2 tablespoons grassfed butter, ghee, or coconut oil
- 2 1/2 pounds crimini mushrooms, chopped
- 2 shallots, minced
- 1 small yellow onion, diced
- 1/4 cup sherry cooking wine
- 1 teaspoon coconut aminos
- 3 cups beef bone broth
- 2 cups coconut milk (Aroy D in the green carton is our favorite and you can find it on the cheap at your local Asian grocery store)
- 1-1/2 tablespoons sea salt
- 1/2 teaspoon freshly ground pepper
- 1 teaspoon fresh thyme
In a large enameled cast iron dutch oven over medium heat, saute the shallot, onion & thyme in butter until translucent (about 5 minutes). Add mushrooms, sea salt & fresh pepper and saute for an additional 10 minutes.
Reserve 2 cups of the sauteed mushrooms, onions & shallots and set aside.
Pour in the sherry and bring to a boil – allow the liquid to reduce by half.
Pour in the bone broth & coconut milk and simmer for 10-15 minutes allowing the flavors to come together. Give it a taste – check the salt level and add more to taste if necessary.
Use an immersion blender and pulse the soup a few times to thicken (I recommend leaving the soup a bit chunky rather than blending the soup completely into a puree). After the soup is your desired consistency, add in the reserved sauteed mushrooms. Set aside the soup to cool.
This recipe makes enough for two batches of green bean casserole or one batch of casserole and some leftover soup to be served on it’s own. This soup is fabulous with a little drizzle of truffle oil and/or served with some sauteed ground pork sausage for some added protein. Yum.
Here’s what you’ll need:
- Pot of boiling water
- 2 pounds fresh green beans, trimmed and halved
- Bowl of ice water
Bring a large pot of salted water to a boil and add green beans. Cook beans for 2–3 minutes, until bright green in color and tender but still crisp. Drain the green beans and pour into a large bowl of ice water to stop from cooking. Drain again and set aside.
Here’s what you’ll need:
- 1/2 cup potato starch
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 4 large shallots, peeled and thinly sliced into rings
- Coconut oil for frying
In a medium bowl, whisk together potato starch, paprika, onion powder, sea salt, and black pepper. Add sliced shallots and mix to evenly coat shallots with starch mixture.
Add enough coconut oil into a medium saucepan or cast iron pan to reach a 1/2-inch depth and place over medium-high heat. Fry shallots in batches until golden brown and lightly crispy. Take care to not let them get too dark, as they will also bake for a bit in the oven on top of the casserole. This should take about 3–5 minutes per batch. Transfer to a paper towel lined baking sheet. Sprinkle lightly with additional sea salt and set aside.
These little fried rings of delicious oniony goodness are very addicting – I tend to make a double batch and save the extra to top burgers, meatloaf, etc…or just eat them while I’m making the rest of our Thanksgiving feast.
The main event:
Preheat oven to 375° F.
In a large cast iron skillet (or 9×13 baking dish), add in green beans and 4 cups of the mushroom soup base. Add in a little extra fresh ground pepper. Mix and make sure all of the green beans are coated in mushroomy goodness.
Place in oven to bake for 30 minutes at 375° F. Remove casserole from oven and arrange fried shallots over the top, leaving green beans exposed around the perimeter of the dish. Place in oven and bake for another 5 to 10 minutes, or until edges of casserole are bubbling and the top is golden. Remove from oven and let rest for a few minutes before serving.
Post Thanksgiving, I eat this casserole for breakfast, lunch, and dinner until it’s gone. It’s that good.