Green Bean Casserole – another Thanksgiving classic!
The canned soup version has nothing on this all-from-scratch version. It’s made with fresh green beans, fresh mushrooms and herbs and homemade fried onions.
It may be a little more work than the canned version, but it’s so worth it.
It will satisfy your nostalgia of childhood Thanksgiving dinners while being way tastier and way healthier!
When you make this recipe, don’t forget to snap a photo and tag @bunnysbite so I can see your results!
Green Bean Casserole (V/GF)
The canned soup version has nothing on this all-from-scratch version. It’s made with fresh green beans, fresh mushrooms and herbs and homemade fried onions.
Ingredients
Fried Onions
- 1 cup vegan buttermilk *see notes
- 1 small white or yellow onion peeled and sliced into thin rings
- 1/2 cup gluten-free all-purpose flour
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp smoked paprika
- 1/4 cup neutral-flavored oil (canola, vegetable, etc) + more if necessary
Green Bean Casserole
- 1 lb fresh green beans rinsed, trimmed and cut in half
- 2 tbsp vegan butter or olive oil
- 1 small onion diced
- 2 large garlic cloves peeled and minced
- 1 cup mushrooms (button, baby bella, or cremini) finely chopped
- 1 tbsp fresh sage finely minced
- 1 tbsp fresh thyme finely minced
- 2 tbsp gluten-free all-purpose flour
- 3/4 cup low-sodium vegetable broth
- 1 cup unsweetened nondairy milk (I use almond milk)
- salt and pepper to taste
Instructions
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Start by making the fried onions. Soak the onion rings in the buttermilk for 10 minutes.
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In a large bowl, mix together the flour, salt, pepper, garlic powder, onion powder and paprika.
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Remove the onions the buttermilk, shake off any excess liquid, then transfer the onions to the flour mixture and toss to coat.
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In a large skillet with deep edges, heat the oil over medium-high heat. Once the oil begins to bubble, add the onions in an even layer. Make sure to only add as many as you can without overlapping. Cook 2-3 minutes on each side, tossing with tongs. Cook longer on each side if needed. Once the onions begin to turn brown and crispy, remove and transfer to paper towel lined plate.
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Repeat for any remaining onion rings. Set aside fried onions while making the rest of the casserole.
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Blanch the green beans. Bring a large pot of well-salted water to a boil. Then add the green beans and cook for 5 minutes. After 5 minutes, drain water from green beans and immediately transfer beans to an ice water bath. Drain and set aside.
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In a large skillet over medium heat, add the vegan butter or olive oil and onions. Season with salt and pepper and let cook until onions brown, about 5 minutes. Then, add the garlic, mushrooms, sage and thyme. Cook for another 3-4 minutes.
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Stir in the flour, making sure it coats all of the veggies. Cook for 1 minutes.
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Add the broth and the nondairy milk and stir to combine.
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Bring to a simmer, then reduce heat to low. Cook for 5-7 minutes more, or until thick and bubbly.
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Remove from heat and then add the green beans to the sauce. Stir to combine and then transfer to an 8x8 (or something similar) square glass baking dish.
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At 350 degrees F, bake for 15-20 minutes, or until warmed through and bubbly and slightly browned on top. Remove from oven and top with fried onions. You can also remove the casserole 5 minutes before it’s done to top with the onions and return to the oven to finish cooking.
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Serve immediately and enjoy!
Recipe Notes
For vegan buttermilk, pour 1 tbsp apple cider vinegar in a one cup measuring cup and then fill it to the top with nondairy milk. Whisk together and let sit for 5-10 minutes until it curdles.
Need more Thanksgiving recipes? Check out my Pecan Sweet Potato Pie, Thanksgiving Herb Roasted Cauliflower and my Creamy Mashed Potatoes and Mushroom Herb Gravy!
