Green bean casserole is a classic Thanksgiving side dish for many Americans across the nation. I know that we've personally been making a green bean casserole every year for our holiday dinner for at least 30 years. With that said, we don't stick to the same old, same old recipe because well...we haven't found the perfect one just yet. However, this year may be different with this tasty recipe below.
This recipe is courtesy of Veronica Bosgraaf and can be found in her popular Pure Food cookbook. Recipe and photo are reprinted with permission for today's foodie feature.
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
⅛ teaspoon freshly ground black pepper
2 medium onions, thinly sliced
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.