Thanksgiving Food 2013 // Fresh Green Bean Casserole

by Erin on November 11, 2013

in baking, sides, vegetables

Before we get into today’s recipe and post, I wanted to say a huge, heartfelt THANK YOU to all the folks currently enlisted in our Armed Forces, as well as all the Veterans who have served our country throughout the years. Let us not forget the sacrifices these men and women have made to make our world a safer place. Happy Veteran’s Day.

Fresh Green Bean Casserole for a Thanksgiving Potluck // The Speckled Palate

Thanksgiving is fast approaching, and for the first time in my food blogging career, I’ve actually planned ahead and made y’all some scrumptious Thanksgiving dishes. So for the next two weeks, expect to find some delightful Thanksgiving-related recipes over here at The Speckled Palate.

For the Thanksgiving food this year, I wanted to put a spin on some classic and traditional recipes, and this one should be recognizable to everyone.

Green Bean Casserole.

Except my rendition on this holiday classic? It calls for all fresh ingredients, and it’s dairy-free (and vegeterian friendly) to boot!

Fresh Green Bean Casserole for a Thanksgiving Potluck // The Speckled Palate

Before we get into how you make this recipe, though, I’ve gotta be honest with y’all.

I really don’t like mushrooms.

Yes, I know, I know. Everyone is gasping. I get it: Most people love mushrooms.

My dislike of mushrooms is a texture thing, and while I’ve always enjoyed dishes flavored with mushrooms, they’re a little slimy and gross when whole, and I tend to pick over them if given the chance.

Fresh Green Bean Casserole for a Thanksgiving Potluck // The Speckled Palate

So you’re probably wondering why in the world I made a dish featuring mushrooms on a main stage (along with my long-time love, green beans), right?

I wanted to take a chance and try something different… And it turned out to be a good risk because something about this dish elevates the mushrooms.

Something magical happens to them in this sauce, and when combined with the green beans, they’re just heavenly. I had no problem with the weird mushroom texture! (Let’s be real: It probably had to do with the fact that I chopped the mushrooms into teeny tiny pieces, BUT STILL!)

Fresh Green Bean Casserole for a Thanksgiving Potluck // The Speckled Palate

Here’s how you make this dish:

Fresh Green Bean Casserole
 
Prep time
Cook time
Total time
 
Traditional Green Bean Casserole, made with all-fresh ingredients. A perfect side for this year’s Thanksgiving feast.
Author:
Recipe type: Side
Serves: 8
Ingredients
  • 2 lbs. fresh green beans, trimmed
  • Mushroom Sauce
  • ½ lb. white mushrooms, finely diced
  • ½ small onion, finely diced
  • 1 garlic clove, finely minced
  • 3 tablespoons extra virgin olive oil
  • 1½ cups low-sodium vegetable stock (chicken stock OK, too)
  • 1 teaspoon Mural of Flavor (or other poultry seasoning)
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon kosher salt
  • ½ teaspoon dried parsley
  • ½ teaspoon ground paprika
  • 1 teaspoon Louisiana hot sauce
  • ¾ cups unsweetened almond milk (regular milk OK, too)
  • ⅓ cup unbleached all-purpose flour
  • Crispy Onion Topping
  • 1 onion
  • ¼ cup panko bread crumbs
  • ½ teaspoon kosher salt
Instructions
  1. First, trim the green beans.
  2. Add to a large pot of water with a generous pinch of salt, and steam until crisp tender. (Depending on your stovetop, this should take between 6-10 minutes.)
  3. Drain the steamed green beans and set aside for later.
  4. While the beans are steaming, you’ll make the topping. Slice the onion thinly, then toss in a large bowl with the panko bread crumbs and the ½ teaspoon of salt.
  5. Transfer to a greased baking sheet and bake at 475° for 15-30 minutes (or until the mixture is cooked through! Be sure to watch this, as you don’t want to scorch it!) Once baked, set aside for later.
  6. When the green beans and onion topping are both cooked, it’s time to make the Mushroom Sauce. Using the same large pot, heat the olive oil over medium-high heat. Add the onion, mushrooms and garlic and season generously with salt and pepper, cooking until the onion is translucent. Remove the vegetables from the pan and set aside.
  7. Place the pot back on the stovetop on medium and add the broth, ¼ cup of almond milk and the seasonings for the mushroom sauce. Simmer lightly.
  8. In a medium-sized bowl, combine the rest of the milk and the flour, stirring until smooth, and pour into the simmering liquid on the stovetop.
  9. Stir the liquid until it has thickened, then add back in the mushroom/onion/garlic mix. (Now is the point to taste your mushroom sauce. Feel free to add any additional seasonings, as this’ll be the last time you season it!)
  10. Remove the mushroom sauce from the heat and toss in the green beans, stirring until the beans are coated.
  11. Transfer into a greased baking dish and bake for 30 minutes (or until bubbly, browned and delicious.)
  12. Enjoy warm!

 

Fresh Green Bean Casserole for a Thanksgiving Potluck // The Speckled Palate

What are you planning to bring to Thanksgiving this year?

{Looking for more Thanksgiving-inspired recipes? I’m blogging over at Polka Dot Peacock’s blog and sharing some other holiday favorites, including Candied Applesauce, as well as Ciabatta and Bacon Stuffing.}

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{ 20 comments… read them below or add one }

Kelly @ hidden fruits and veggies November 11, 2013 at 11:22 am

You read my mind! I’ve been thinking about green bean casserole, but I don’t think I’ve ever had one that wasn’t 99% canned ingredients. This looks so much better and I love the ingredient list. Definitely going to try this out!

Reply

Erin November 11, 2013 at 8:06 pm

Ha! Glad to be a mindreader, Kelly! I’d never had one before that wasn’t 99% canned ingredients, either, and it’s pretty darn delightful. Interested to hear what you think if you give it a try!

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Shonda November 11, 2013 at 11:40 am

I will try this recipe out over the holiday season. Always looking to try a new way to serve green beans. Thanks for sharing! :)

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Erin November 11, 2013 at 8:06 pm

I’m always looking for a new way to serve green beans, too, Shonda, so I hope you like this version as much as we did! Thanks for stopping by!

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Dawn ~ Spatulas On Parade November 11, 2013 at 2:59 pm

I am a lover of green beans but hate green bean casserole, canned beans, canned mushroom soup, yuck. I am also allergic to mushrooms. IF I could eat them I would try your dish, I love using fresh ingredients. I know my husband would love this.

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Erin November 11, 2013 at 8:07 pm

All the canned stuff freaks me out, to be honest, and I’m trying to get away from recipes that call for them. (Easier said than done.) That’s awful that you’re allergic to mushrooms, but as someone who also has more strange food allergies (bananas and pineapples, boo), I feel you.

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Krystal November 11, 2013 at 3:21 pm

I totally get it! I don’t like mushrooms either. Not even for flavoring. Ick! We do make green bean casserole each year for the holidays, and I do have a little taste. Thanks for sharing!

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Erin November 11, 2013 at 8:09 pm

High-five for not liking mushrooms, Krystal! Funny how our tastebuds are, huh? Here’s to tasty green bean casseroles and other dishes that don’t taste strongly of mushroom in our futures…

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Jamie Knupp November 11, 2013 at 3:29 pm

Pretty sure this is the best looking green bean casserole Ive ever seen. Thanks for sharing!

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Erin November 11, 2013 at 8:09 pm

Aww, thank you, Jamie! You’re too sweet!

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Candyce Nicole November 11, 2013 at 3:52 pm

Green bean casserole is one of my favorites!

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Erin November 11, 2013 at 8:09 pm

It’s one of my favorites, too, so I hope you like this little spin on it!

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Chelsea November 12, 2013 at 12:18 pm

LOVE Green Bean Casserole. Our brains must be on the same wave-length because I just did a post on it, too! Your recipe looks delicious and I can’t wait to try it!

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Erin November 13, 2013 at 3:28 pm

I love that we’re on the same wavelength here, Chelsea, and I look forward to seeing your Green Bean Casserole post! It’s such a fun holiday dish!

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Alli November 12, 2013 at 1:41 pm

Despite being allergic to green beans, this looks so good. I’m wondering if I could use the sauce and topping on another veg.

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Erin November 13, 2013 at 3:32 pm

Oh no! That’s unfortunate about your green bean allergy, but I bet this sauce would be awesome on top of another vegetable… lots of ‘em, actually.

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Rachel November 12, 2013 at 5:59 pm

Girl, you and I are on the same page with foods! Mushrooms = bleh, but green beans are my favorite vegetable! This looks good… thanks for sharing :)

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Erin November 13, 2013 at 3:33 pm

Haha! I feel you on the mushrooms AND the green beans. Love those green beans so much, and to me, the mushrooms are tolerable in this dish, so maybe you’ll feel the same way? Thanks for stopping by!

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April November 13, 2013 at 6:43 pm

I am in love with this recipe!! This is one of my favorite dishes, but trying my best to eat a much more whole food driven diet anywhere possible. Can’t wait to try this out and add it to my holiday fixins!!

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Jayne November 13, 2013 at 10:45 pm

I’ve never had green beans in casserole form. It’s just not done here! But with those mushrooms (I love them btw and will most definitely keep them on the chunkier side) and crispy topping, I think this is a win :-) So many bean casseroles call for canned soup which made me cringe. This is awesome.

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