Green Bean Casserole

Green Bean Casserole is a staple dish at any midwestern potluck or holiday table. I know for sure that it was one of my mom’s favorite side dishes. This recipe is a cleaner version of that same dish. By cleaner I mean, it is void of dairy, and canned cream of mushroom soup that is typically in this dish. I have replaced those ingredients with healthier plant based ingredients so that it isn’t just delicious, it is also very good for you.

Green Bean Casserole

Serves: 6 Prep Time: 15 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 2.9/5

( 42 voted )

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Ingredients

1pounds fresh or frozen green beans
1  8oz package mushrooms, chopped
3 cloves garlic, minced
2 cups almond milk ( or plant based milk of your choice )
1 Tbsp corn starch
1/4 cup Nutritional Yeast
1 tsp onion powder
1/2 tsp pepper
1 tsp Braggs liquid amino acids
pinch of nutmeg (optional)

Topping:
1/2 cup raw cashews
2 Tbsp Nutritional Yeast
1/2 tsp onion powder

Instructions

1. If beans are fresh, steam for 15 minutes.
2. Place beans, mushrooms and garlic in a glass bread pan.
3. Mix remaining ingredients together and pour over bean mixture.
4. Blend topping ingredients in blender and sprinkle on the top of bean mixture.
5. Bake at 350 degrees for 30-45 minutes.