Whole Foods Natural Green Bean Casserole
Elevate your holiday meals with this Whole Foods Natural Green Bean Casserole, a healthier, plant-based twist on a classic favorite! Featuring fresh, blanched green beans tossed in a creamy, dairy-free mushroom sauce made with almond milk, vegetable broth, and nutritional yeast, this dish delivers bold flavors without processed ingredients. A crunchy topping of panko breadcrumbs and optional crispy onions adds the perfect finishing touch to this wholesome casserole. Ready in just an hour, this crowd-pleasing recipe is a must-have for those seeking a nutritious, satisfying side dish that’s both vegan and gluten-free-friendly.
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Recipe Information
Ingredients
- 1 pound fresh green beans
- 2 tablespoons olive oil
- 1 medium yellow onion, thinly sliced
- 8 ounces baby bella mushrooms, finely chopped
- 3 cloves garlic, minced
- 1.5 cups unsweetened almond milk (or other unsweetened plant-based milk)
- 1 cup vegetable broth
- 3 tablespoons all-purpose flour (or gluten-free flour blend)
- 2 tablespoons nutritional yeast
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon coconut aminos or tamari (optional, for extra umami)
- 0.5 cup panko breadcrumbs
- 0.5 cup fried shallots or crispy onions (optional for topping)
Instructions
Preheat the oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Add green beans and blanch them for 4-5 minutes until they are bright green and slightly tender. Drain and immediately transfer them to an ice bath to stop the cooking process. Once cooled, drain and set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced onion and cook for 5-7 minutes, stirring occasionally, until softened and starting to caramelize.
Add the chopped mushrooms and cook for an additional 6-8 minutes until mushrooms release their moisture and begin to brown.
Stir in the minced garlic and cook for 1 more minute until fragrant.
Sprinkle the flour evenly over the mushroom mixture and cook, stirring constantly, for 1 minute to create a roux.
Slowly pour in the almond milk and vegetable broth, whisking continuously to avoid lumps. Bring to a simmer and cook for 3-5 minutes, stirring frequently, until the sauce thickens.
Stir in the nutritional yeast, salt, black pepper, and coconut aminos (if using). Taste and adjust seasoning as needed.
In a large mixing bowl, combine the blanched green beans with the prepared mushroom sauce. Pour the mixture into a lightly greased 9x13-inch baking dish and spread it out evenly.
Top the casserole with panko breadcrumbs and fried shallots or crispy onions, if desired, for extra crunch.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbly.
Remove from the oven and allow to cool for 5-10 minutes before serving. Enjoy your Whole Foods Natural Green Bean Casserole!
Nutrition Facts
Calories |
1231 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.6 g | 67% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3643 mg | 158% | |
| Total Carbohydrate | 162.2 g | 59% | |
| Dietary Fiber | 31.7 g | 113% | |
| Total Sugars | 43.1 g | ||
| Protein | 41.7 g | 83% | |
| Vitamin D | 4.9 mcg | 24% | |
| Calcium | 1020 mg | 78% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 3277 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
