Healthy Holiday Green Bean and Onion Casserole

Green Bean Casserole - Kick the can and make it healthy this year!

Kick the can and make it healthy this year!

Thanksgiving is just around the corner, and everyone will be surrounded by all types food. Why not make this holiday a little more healthy?  We love this recipe for Green Bean casserole from Pure Bar Founder Veronica Bosgraaf.  We hope you will enjoy it and try it out this holiday season.

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Green Bean and Onion Casserole

Ingredients:

  • 1 tablespoon grapeseed oil, plus more for frying
  • 1 pound petite green beans, trimmed
  • 1 tablespoon olive oil
  • 1½ cups sliced small bottom mushrooms
  • 1½ cups unsweetened almond milk, homemade (page 34) or store-bought
  • 1 tablespoon tapioca starch
  • ½ teaspoon sea salt
  • ? teaspoon freshly ground black pepper
  • 2 medium onions, thinly sliced

Recipe:

  1. Preheat the oven to 350°F. Grease a 9-inch square baking dish with 1 tablespoon of the grapeseed oil.
  2. Bring a large saucepan of water to a boil over high heat. Add the green beans and cook until bright green, about 7 minutes. Drain and set aside.
  3. Heat the olive oil in a medium skillet set over medium-high heat. Add the mushrooms and cook until golden, about 4 minutes. Whisk in the almond milk, tapioca starch, salt, and pepper and cook until thickened, about 7 minutes. Add the green beans and cook until the beans are completely tender, about 7 minutes. Let the mixture cool for 5 minutes, and then transfer to a serving dish. Bake for 15 to 20 minutes.
  4. Meanwhile, spread the onion slices on several layers of paper towels and pat dry. Pour about ¼ inch of grapeseed oil into a small sauté pan and place it over medium-high heat. Working in batches, fry onions until golden brown and crispy, about 2 minutes. Transfer to a paper towel– lined plate to drain. Sprinkle over the green bean mixture just before serving. Serve hot.

Easy to print option below!

Green Bean and Onion Casserole
Author: 
Recipe type: side
Cuisine: American
 
Ingredients
  • 1 tablespoon grapeseed oil, plus more for frying
  • 1 pound petite green beans, trimmed
  • 1 tablespoon olive oil
  • 1½ cups sliced small bottom mushrooms
  • 1½ cups unsweetened almond milk, homemade (page 34) or store-bought
  • 1 tablespoon tapioca starch
  • ½ teaspoon sea salt
  • ? teaspoon freshly ground black pepper
  • 2 medium onions, thinly sliced
Instructions
  1. Preheat the oven to 350°F. Grease a 9-inch square baking dish with 1 tablespoon of the grapeseed oil.
  2. Bring a large saucepan of water to a boil over high heat. Add the green beans and cook until bright green, about 7 minutes. Drain and set aside.
  3. Heat the olive oil in a medium skillet set over medium-high heat. Add the mushrooms and cook until golden, about 4 minutes. Whisk in the almond milk, tapioca starch, salt, and pepper and cook until thickened, about 7 minutes. Add the green beans and cook until the beans are completely tender, about 7 minutes. Let the mixture cool for 5 minutes, and then transfer to a serving dish. Bake for 15 to 20 minutes.
  4. Meanwhile, spread the onion slices on several layers of paper towels and pat dry. Pour about ¼ inch of grapeseed oil into a small sauté pan and place it over medium-high heat. Working in batches, fry onions until golden brown and crispy, about 2 minutes. Transfer to a paper towel– lined plate to drain. Sprinkle over the green bean mixture just before serving. Serve hot.

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