Mushroom and Green Bean Casserole

6 Feb

Certain dishes need to be made year round. I mean, who says that Thanksgiving dishes (like green bean casserole) are for Thanksgiving only?! Well I say it’s time for that to change.

This green bean casserole makes a perfect accompaniment for rice or even noodles! Last Thanksgiving when I  made this I had utilized the leftover jasmine rice and I topped it with the casserole and it was a great meal!!

This recipe is based off the one I made last year, which was originally based on a recipe from Fat Free Vegan dot com.

Mushroom and Green Bean Casserole

Serves 8-10

For Green Beans:

2 quarts water1 Tbsp. sea salt

1 1/2 pounds green beans, trimmed, washed and snapped into 1-inch pieces

For the mushroom sauce:

1 package (10 ounces) sliced white mushrooms

1 package (10 ounces) sliced shitake mushrooms

1 Tbsp. olive oil

5 cloves garlic, diced

Pinch cayenne

Salt and fresh ground black pepper

2 Tbsp. all-purpose flour

3/4 cup vegetable broth

1 Tbsp. dry sherry

3/4 cup unsweetened original almond milk


2 slices (about 1 cup packed) bread; I used the amazing seeduction bread from the Whole Foods Market Bakery, but feel free to use any bread you prefer

1 Tbsp. Earth Balance butter

Salt and fresh ground black pepper, to taste

4 ounces french fried onions


For the beans:

In a large pot, bring the 4 quarts of water and salt to a boil. Add in the green beans and let simmer a few minutes until tender. Drain and dunk or rinse with ice cold water to stop the cooking process. Set aside in a colander to drain while you prepare the mushroom sauce.

For the mushroom sauce:

In a large skillet, heat the oil over medium heat. Sauté the mushrooms, garlic, cayenne, salt and pepper, until the mushrooms have somewhat softened.

In a small separate dish, combine the flour and broth. Whisk until no lumps remain. Slowly pour into the skillet with the mushrooms and stir well. Add the dry sherry and let the whole mixture simmer until thickened, stirring occasionally.

Once thickened, add in the almond milk. Heat through and let thicken.

Add in the green beans and stir gently to combine.

For the topping:

In a food processor, combine the bread, Earth Balance, and salt and fresh ground black pepper. Pulse until incorporated and a small meal.

For the entire casserole:

In a baking dish, doesn’t matter if it’s square or round, it just has to fit, place in the green beans. Pour in the green beans and sauce, being sure to spread it evenly. Top the dish with the bread crumbs and the french fried onions.

Bake in a preheated 425 degree oven for 8 minutes uncovered and an additional 7 minutes covered.

Follow the directions from last year if you are not serving right away CLICK HERE. I made the casserole the night before and baked it off in the afternoon. Yum!!

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One Response to “Mushroom and Green Bean Casserole”


  1. Definitely Feels Like Pie Time! « we heart vegan - February 9, 2012

    […] I know… Thanksgiving and the holidays have already passed us by yet here I am posting about green bean casserole and pumpkin pie… does February mean that a post about pumpkin pie shouldn’t be […]

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