Green bean casserole is more of a controversial thanksgiving side. There are articles on both NPR and Food Network signifying the extreme and geographical preferences that this casserole tends to have.
I personally love green bean casserole. It is something I look forward to every year at thanksgiving. However, I can see where the controversy comes into play. When the casserole is not properly prepared, it is simply mushy green beans.
Great pitch right?!
The “best recipe” according to All Recipes, is made with a can of green beans, a can of cream of mushroom soup, some french fried onions, and some cheddar cheese.
Now obviously, aside from the green beans, everything else is not allergy-friendly.
Not only have I developed a great recipe for the green bean casserole. I have also made my own french fried onions!
Which might as well be onion rings, and I may or may not fry them often…
To make my alternative version of the “cream of mushroom soup,” you simply use cauliflower as the base! I prefer riced cauliflower, as it is easier to pack more into the blender. But both riced and whole cauliflower work!
I also use Ripple’s plant-based half-and-half in the base. I like using it as half-and-half is thicker than many kinds of milk so it gives the base a creamier texture.
Green Bean Casserole
- 2 cups of green beans – I use frozen french cut, any kind works
- 2 cups of riced cauliflower – double if using whole cauliflower
- 1 cup of dairy-free milk
- 1/2 cup of dairy-free half-and-half*
- 1/2 tsp of garlic
- 2 tbsp nutritional yeast
- 2 tbsp of butter – I used Earth Balance
- 1 cup of sliced mushroom
- Salt and Pepper to taste
*I used Ripple half-and-half. However, you can omit and use a half cup of dairy-free milk.
- 1 small onion
- 1 egg – or flax egg*
- 3/4 cup of gluten-free flour
- 1 cup of frying oil
*To make a great flax egg substitute. Mix 1 tbsp of flax meal and 3 tbsp of lukewarm water together per egg needed.
Directions for Casserole:
If using frozen green beans thaw completely. Or cook half of the recommended time. If using raw vegetables, steam until halfway cooked.
Cook the cauliflower until mashable. Combine the cauliflower, milk, half-and-half, garlic, nutritional yeast, salt, and pepper into the blender. Continue to season to taste. I tend to slightly over season this “cream base,” as once you add to the green beans it ends up correctly seasoned. Of course, this is a personal preference though.
Fully drain and dry the green beans and place them into a casserole dish. Add the sliced mushrooms on top and mix together
Pour the cauliflower base overtop and fully cover.
Bake for 20 at 350 degrees.
Directions for Fried Onions:
Slice onion into rings, and then in half.
Drench in the scrambled egg or flax egg. Followed by coating with flour.
Fry onions in the preheated oil for 3-5 minutes until golden brown.
Place crispy fried onions on top of the cooked casserole and serve!