When I was a kiddo, I couldn’t care less about eating Campbell’s condensed mushroom soup with MSG, soy protein, and vegetable oil as the third ingredient.
Thanksgiving was about eating three servings of Aunt Dee’s chocolate pecan pie, endless plates of grandma’s sweet potato casserole with toasted marshmallows, and heaps on heaps of classic green bean casserole—french fried onions and all, baby! And guess what? It still is!
I may eat allllll the calories (and then some) on Thanksgiving, but at least I’m eating real food. That’s what matters.
I may not have cared about the crap hiding in my food back then, but I sure as hell do now. The truth is that I’ve never really tackled Thanksgiving recipes here on the blog. I left it to the experts in years past. My parents always did most of the Thanksgiving cooking since I was always so busy with school and work. But now that I’m a big girl who’ll be hosting my own turkey day before I know it, I decided it was time to buckle down and conquer the casserole.
Starting this November, I’ll be partnering with my fabulous friends at Whole Foods Market Upper Arlington and Whole Foods Market Dublin to create recipes featuring some of my favorite WF products. The good news is that even if you don’t want to take the extra time to whip up this totally awesome and totally homemade version of green bean casserole, Whole Foods has got ya covered with convenience foods that have ingredients you can trust, from 365 Everyday Value cream of mushroom soup to 365 Everyday Value crispy onions. Lazy people unite! KIDDING.
Did I mention the 365 Everyday Value cream of mushroom soup is only $1.49?! If you’re looking for an inexpensive brand you can trust, 365 is it my friends!
And if you want Whole Foods to help with the cooking (let’s face it, who wouldn’t?), you can also order your turkeys (free range, organic, local, etc.) and any other Thanksgiving goodies at www.wholefoodsmarket.com or place an order in store at The Holiday Table.
So let’s talk casserole. The secret is the cashews! Soaking them and then blending them with unsweetened almond milk creates this insanely thick and creamy addition that transforms the mushroom mixture into decadent heaven. For the onion topping, I was inspired by Alton Brown’s Best Ever Green Bean Casserole. The onions are tossed with whole grain breadcrumbs and flour and baked in the oven until nice and crispy. Not only are you using fresh onions as opposed to ones that have been in a can for God only knows how long, but there’s also no oil involved.
Winner winner turkey dinner!
I’m kind of sort of super duper proud of this recipe. I hope you adore it as much as I do!
- Heaping ½ cup raw cashews, soaked for 4 hours or overnight
- ½ cup unsweetened almond milk
- 2 medium onions, thinly sliced
- 3 tbsp whole grain bread crumbs (sub gluten-free bread crumbs for gluten-free)
- 3 tbsp gluten-free oat flour (or flour of choice)
- 2½ tsp salt (divided)
- 2 lbs frozen cut green beans
- 1 tbsp extra virgin olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2-8oz packages sliced mushrooms, chopped
- ⅛ tsp ground nutmeg
- 1 tbsp soy sauce (sub tamari for gluten-free)
- ¼ cup dry white wine
- Freshly ground black pepper, to taste
- Place cashews in a bowl and cover with water. Soak for at least four hours or overnight.
- Blend soaked cashews with almond milk in a blender or food proccessor (I used my nutribullet) until completely smooth and creamy. Set aside.
- Preheat oven to 475F.
- Place onions, bread crumbs, flour and 1 tsp salt in a large bowl, tossing to combine. Be sure to separate each individual onion piece. Spread onions in an even layer on a baking sheet sprayed with cooking spray or lined with a silipat. Spray onions once again with cooking spray. Bake for 25 minutes, tossing halfway through. Once onions are done cooking, remove from oven and lower oven heat to 350F for casserole.
- Bring a large pot with two inches of water to a boil. Once boiling add green beans. Bring back to a boil and cook over medium heat for about 5 minutes, or until tender. Drain and run cold water over green beans to stop cooking. Set aside.
- In a large skillet, heat olive oil over medium heat. Once hot, add onion. Cook for five minutes and then add garlic and mushrooms. Cook for another ten minutes, stirring often. Add nutmeg, soy sauce, white wine, 1½ tsp salt, and pepper. Simmer for about five minutes.
- Stir in cashew cream and ¼ of the baked onions. Stir in cooked green beans.
- Spread mixture into a large casserole dish. Top with remaining baked onions. Bake at 350F for 20 minutes.
Disclosure: Whole Foods Market Upper Arlington gave me a gift card to purchase the items used in this recipe. I was compensated for my time. All opinions are my own. Thanks for supporting Hummusapien!