Whole Foods Natural Green Bean Casserole Recipes

GREEN BEAN CASSEROLE RECIPE

Steps:

• Preheat your oven to 400°F.
• Boil 4 cups of water in a large saucepan. Add green beans and blanch for 1-2 minutes, until vibrant in color. Remove the beans and transfer to a bowl of ice water to stop their cooking. Drain beans and place them in an 8x8 baking dish.
• In a large skillet, heat 1 Tbsp butter over medium-high heat. Add ¼ diced onion and sauté over medium heat until soft, 2-3 minutes. Add the bread crumbs and salt. Continue to sauté 1-2 minutes, or until bread crumbs are fragrant and toasted. Transfer breadcrumbs to a paper towel-lined plate and set aside.
• In the same (now empty) sauté pan, heat 2 Tbsp butter over medium-high heat. Add the onions and sauté 1-2 minutes, until soft. Add the mushrooms and continue to sauté 1-2 minutes, until they begin to soften.
• Reduce the heat to medium-low. Add the flour, thyme, ground mustard, and pepper. Cook, stirring constantly, for 1 minute.
• Add the broth and milk. Bring the mixture to a simmer over medium heat, and simmer 10-12 minutes, until the gravy has thickened.
• Pour the mushroom gravy over the green beans in the baking dish, and mix to coat. Top the beans with the seasoned bread crumbs. Place the dish in the oven and bake 15-20 minutes, until bubbly to the center.

NEW AND IMPROVED GREEN BEAN CASSEROLE

Steps:

• Preheat the oven to 350°F.
• Lightly oil a 9x9-inch ovenproof dish and set aside.
• Heat butter or oil in a large skillet over medium heat.
• Add onions and mushrooms, and cook, stirring occasionally, until softened, about 5 minutes.
• Transfer to a large bowl. Add green beans, sour cream, bread crumbs, broth, salt and pepper to bowl and toss to coat.
• Add cheese, if using, and toss again.
• Transfer to prepared dish and crumble potato chips over the top.
• Cover with foil and bake for 20 minutes.
• Remove foil and bake for another 10 minutes, or until hot throughout and chips are golden brown. Serve hot.

WHOLE FOODS NATURAL GREEN BEAN CASSEROLE

Steps:

• Preheat oven to 425 degrees F.
• In a large bowl, combine whole wheat flour, white flour, garlic, sea salt, pepper, and cayenne.
• Add onions and stir well or use clean hands to coat.
• Pour buttermilk (soy milk) over onions and toss again to coat well.
• Place breadcrumbs in a separate large bowl. Add olive oil and mix well using clean fingers. Add onions. Toss well, again, coating every onion.
• Coat a large cookie sheet with olive oil. Transfer onions to prepared cookie sheet (I usually use 2). Bake onions for half an hour, or until golden brown and crispy.
• While onions are baking, steam green beans until just tender, about 4-5 minutes. If necessary, drain green beans and return to pan.
• Reduce oven to 350 degrees. Pour mushroom soup into the steamed green beans. Add half the onion rings. Place in an olive-oil sprayed casserole dish. Top with remaining onion rings.
• Bake for 30 minutes or until hot and bubbly.

ROASTED GREEN BEANS WITH CARAMELIZED ONIONS

Steps:

• Preheat oven to 425F.
• Heat a large nonstick skillet over medium-high heat and add the oil. Add onions, season with 1/4 teaspoon salt and pepper.
• Cook, stirring often until they begin to brown, about 10 minutes. Reduce heat to medium low and cook stirring until the onions are deep golden brown and soft, about 30 minutes.
• Meanwhile place the green beans on a sheet pan and spritz all over with olive oil spray, 1/2 teaspoon salt and black pepper, to taste.
• Bake until tender crisp, about 16 to 18 minutes, turning halfway.
• Transfer to a platter and top with caramelized onions. Serve hot.