While there are slightly easier ways to prepare it, there’s nothing like homemade green bean casserole made from scratch.
Using fresh green beans is ideal, but this time of year they are scarce, so I often use the ones from our garden that we canned earlier in the year. If I can find fresh organic beans at the grocer, they are certainly ideal, too!
Green Bean Casserole
16 oz. green beans
1 large onion
drizzle of olive oil
1/4 cup almond meal
8 oz. mushrooms, chopped
2 Tbsp cooking oil (or butter, or mix of both)
1/2 tsp salt
1/4 tsp ground black pepper
1/2 tsp dried thyme
2 Tbsp almond meal or flour
3/4 cup unsweetened almond milk plus 1/4 cup heavy cream
Preheat oven to 400 degrees Fahrenheit.
Start by making your own oven-fried onions. Cut the onion into thin strips and put in bowl, drizzle olive oil over and toss to separate the onions and to coat with the oil.
Add 1/4 cup almond meal (or a bit more if desired) to onions and toss to coat, then dump onto a baking sheet, spreading out to a single layer. Put in preheated oven and bake for 8 to 12 minutes or until golden brown, stirring around once or twice; remove when they are golden brown. Set aside.
Turn oven down to 350 degrees Fahrenheit.
Put the mushrooms in a large skillet with the oil or butter over medium heat and cook until soft and starting to brown, then add the salt, pepper, and thyme, stir to combine.
Sprinkle in the almond meal or flour and cook for 1 minute, stirring.
Continue stirring and slowly pour in the milk, then the cream, and simmer gently for another 2 to 3 minutes until mixture thickens. (Cook until sauce reaches the thickness you like.)
Put beans in casserole dish, pour in creamy mushroom mix, 1/2 of the oven-fried onions, stir together.
Cover casserole and put in 350 degree oven and cook for 30 to 40 minutes, until mixture is hot and bubbly.
Uncover casserole dish, spread the remaining oven-fried onions on top and cook, uncovered, another 5 to 10 or until the top and edges start to get brown. Serve and enjoy!
