Human Bean on a budget

From Scratch Green Bean casserole

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This delicious from-scratch Thanksgiving classic can be enjoyed guilt-free year round.  It can also very easily be made VEGAN, just substitute the Greek yogurt + ¼ cup almond milk with ½ a cup of vegan buttermilk, made by adding ½ cup of dairy free milk and ½ a tablespoon of apple cider or white vinegar, let sit for a minute or two, until it curdles.

Ingredients

  • 1.50 lb (24 z) fresh Green beans (you can use frozen in a pinch and just steam in the microwave, but it will change the texture. Frozen gets you a more mushy casserole and fresh gets a crisp one)
  • 2.5 tbsp smart balance butter
  • 1/4 cup All Purpose Flour
  • 5 teaspoons Ranch dressing mix or seasoning
  • 2 tsps Thyme
  • 1/4 tsp, Salt
  • 1/4 Black pepper
  • 1 cup French Fried Onions
  • 1.75 cup, Original Unsweetened Almond Milk + ¼ cup of milk
  • 8 oz container Baby Bella Mushrooms
  • ½ cup of Panko
  • ¼ cup, Dried Cranberries
  • 1/4 cup Greek Yogurt Plain Nonfat
  • 2 ounces of Shallot, chopped
  • 1 teaspoons soy sauce
  1. Preheat your oven to 350 degrees.
  2. Trim your green beans, then cook in boiling salted water for 6 minutes. Drain and blanch in an ice bath to stop the cooking, then drain and leave out to dry.
  3. Slice your mushrooms. I personally don’t love the mushroom texture, so I process them in a food processor, but you can cut them to whatever size you prefer.
  4. In a large pot, melt 1 tablespoon of butter. Add your shallots and cook for 2 minutes, then add the mushrooms and sprinkle with salt. Cook for about 7 minutes on medium-high, then remove from the pot and set aside. 
  5. Using the same pot, melt the remaining 1 ½ tablespoons of butter and then mix in the flour into the butter for about 1 minute, or until you can smell the flour becoming nutty.
  6. Gradually add the 1.75 cups of milk, whisking until everything thickens. 
  7. Remove from the heat and add the cold ¼ cup of milk and mix, then add the ranch seasoning, the thyme, salt and pepper, soy sauce and your cranberries.. Finally, mix in the greek yogurt and add in your mushrooms. Mix well, then taste and adjust seasoning as needed.
  8. Pour the contents of the sauce into a 9X13 baking dish, then add the green beans. Mix well. 
  9. Crumble up your french onions and mix with the panko, then sprinkle over the green beans. Bake for 25-20 mins, until brown and bubbly.

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