11.02.21

Homemade Green Bean Casserole

When it comes to Thanksgiving, Green Bean Casserole is a total classic. It is one of my personal favorites on the table and one of those dishes that has to be on my Thanksgiving table. 

Homemade Green Bean Casserole

My mom and grandmother have always made it the traditional way (using a can of condensed soup) and I really was really determined to make my own homemade rendition to get as close to the original as possible — and I think I nailed it. 

I first start off by making a delicious mushroom roux (using cassava flour and coconut milk as the main base)  and it turned out absolutely delicious, no need for traditional condensed soup. I also include thyme and dijon in the roux to give it a bit of an elevated flavor, yet still keeping it classic, which I love. 

If you have anyone in your family that needs to stick to a dairy-free diet, this recipe will be a total WINNER this holiday season and beyond! I also found gluten-free french onions at Tom Thumb– but any french onions you’d like to use works here!

Also, I know there is a lot that goes into a Thanksgiving meal so I provided some tips on making ahead of Thanksgiving below the recipe! I hope you enjoy every bite and that this recipe is on your Thanksgiving table for years to come!

Homemade Green Bean Casserole

Homemade Green Bean Casserole
Serves: 8 People
Print
5 from 3 votes
Prep Time15 mins
Cook Time15 mins
Total Time30 mins

Ingredients

  • 24 oz trimmed green beans
  • 2 tbsp butter or ghee sub vegan butter for dairy-free
  • 2 cloves garlic minced
  • 8 oz baby bella mushrooms thinly sliced
  • 1 tsp kosher salt
  • ½ tsp freshly cracked pepper
  • 2 tbsp cassava flour
  • 1 cup chicken broth
  • 1 tbsp fresh lemon juice
  • 2 tsp dijon mustard
  • 1 tsp onion powder
  • ½ tsp dried thyme
  • 1 dash cayenne pepper optional
  • ½ cup unsweetened full fat coconut milk
  • cup crispy onions

Instructions

  • Preheat the oven to 375 degrees F.
  • Fill a large bowl with cold water and ice and set aside.
  • Fill a large pot with water and bring to a boil. Once boiling, add the green beans and cook for 3 minutes.
  • Using a slotted spoon to transfer beans to the ice bath to stop the cooking process. Once cool, remove from the ice bath and add to a 2 ½-quart oval baking dish. Set aside.
  • In a large skillet over medium heat, add the butter. Once melted, add the garlic, mushrooms, salt and pepper and saute until the mushrooms are tender, about 4 minutes.
  • Next, add the cassava flour and stir until well combined (it will be very thick). Then slowly add ½ cup of the chicken broth and stir to combine, scraping up any browned bits from the bottom of the pan. Next add the final ½ cup of the broth and stir to combine.
  • Add the lemon juice, dijon, onion powder, dried thyme, and cayenne (if using) and stir to combine.
  • Next, stir in the coconut milk until it is well incorporated and slightly thickened, about 2-3 minutes. Pour the mushroom mixture over the green beans and toss until well coated.
  • Place into the oven and bake for 10 minutes.
  • Carefully remove from the oven and toss once more. Add the crispy onions and spread evenly over the green beans.
  • Place back into the oven and bake for another 5-7 minutes, or until the onions are slightly browned, being careful not to burn.

Notes

Make-Ahead Tips: You can make the green bean casserole up to 2 days in advance (with french onions and all). I do it all EXCEPT bake it. Make the casserole, sprinkle with the crispy onions and cover tightly with foil. 
When ready to bake, keep it covered and bake at 375 for about 20 minutes, or until it is hot and bubbling. Uncover and continue to bake until the onions are slightly browned, being careful not to burn, about 5 more minutes.

58 Comments

  • Reply
    Katie
    November 29, 2021 at 1:12 pm

    5 stars
    So delicious! The only modifications that I made is that I put the mushroom mix in the blender and pulsed it a few times before I poured it over the green beans, and I precooked my green beans in the instant pot for 1 minute. This turned out perfect! Thank you!

  • Reply
    Lauren
    November 28, 2021 at 11:48 pm

    This was so flavorful and easy to make, I had most ingredients already too! I’ll definitely be making this in the holiday seasons for years to come.

  • Reply
    Maureen
    November 26, 2021 at 9:00 pm

    Very easy and so delicious! Highly recommend this recipe!

  • Reply
    Ashley Henry
    November 25, 2021 at 1:03 am

    If making ahead do I put in fridge? I would assume so with the coconut milk but wanted to make sure

  • Reply
    Justine Go
    November 24, 2021 at 1:48 pm

    What size baking rectangular dish do you recommend?

    • Reply
      Alex
      November 24, 2021 at 5:35 pm

      9×13 works just fine!

  • Reply
    LaRae Humes
    November 22, 2021 at 6:20 pm

    Can you assemble ahead of time and bake the day of?

    • Reply
      Alex
      November 22, 2021 at 7:04 pm

      Yes, see the note below the recipe for make-ahead tips!

  • Reply
    Jennifer
    November 22, 2021 at 1:34 am

    I made this but used real flour and milk, it’s what I had on hand! The flavor of this is just so good. I could eat the entire pan. Delicious. Thank you for this recipe! Well done!

  • Reply
    Erin Y.
    November 21, 2021 at 2:07 pm

    Hi Alex- excited to try this! This has kinda been asked but looking for a clear answer- if not going dairy free what is the best sub- whole milk, cream, half and half? Thanks!!

    • Reply
      Alex
      November 22, 2021 at 5:45 pm

      Whole Milk!

  • Reply
    Marianne
    November 17, 2021 at 8:16 pm

    Can’t wait to try this for Thanksgiving! 2 sub questions- would gluten free all purpose flour work instead of cassava? And could unsweetened plain almond milk work instead of coconut?

    • Reply
      Alex
      November 17, 2021 at 8:33 pm

      The gf all-purpose flour should work just fine. I worry about the almond milk not having enough ‘body’ to it… and i find when it cooks down with stuff like this it doesn’t taste so great.

  • Reply
    Jenny
    November 16, 2021 at 6:27 pm

    5 stars
    Did a trial run before Thanksgiving…this is SO DARN GOOD. What are your thoughts on doubling the roux to put over the beans so there is a little more sauce? I ask b/c when I improvise I ruin the meal. 🙁

    • Reply
      Alex
      November 16, 2021 at 8:59 pm

      If you want them extra saucy– yes! would be great!! or do 1.5 of the sauce!

  • Reply
    Lauren
    November 15, 2021 at 4:22 am

    I tried this tonight to test before thanksgiving, can I sub whole milk for the coconut milk?

    • Reply
      Lauren
      November 15, 2021 at 1:35 pm

      Or would half and half be best?

      • Reply
        Jessica
        November 24, 2021 at 6:15 pm

        My family does not like the taste of coconut (I adore it) we are also vegan so was wondering if you can taste any coconut in this dish at all? I also want to fool my family and not tell them it’s vegan?

        • Reply
          Alex
          November 24, 2021 at 8:24 pm

          I don’t find it to be too coconut forward at all– I think the mushrooms and other flavors really overpower it here.

  • Reply
    Sarah
    November 14, 2021 at 4:55 pm

    Hi! Excited to try this for thanksgiving! Can you sub milk or cream for coconut milk if you aren’t going for dairy free?

    • Reply
      Alex
      November 15, 2021 at 6:35 pm

      yes, you can!

  • Reply
    Ellen
    November 11, 2021 at 6:07 pm

    Do you think this will double well?

    • Reply
      Alex
      November 15, 2021 at 6:40 pm

      yes!

  • Reply
    Jen Preston
    November 11, 2021 at 3:24 pm

    This looks amazing! Any thoughts on substitution for the coconut milk? We have nut allergies here.

    • Reply
      Alex
      November 15, 2021 at 6:43 pm

      You can sub in regular milk here

    • Reply
      April
      November 17, 2021 at 2:34 pm

      Hi Alex! Could I use tapioca or arrowroot instead of cassava flour? I’m having a difficult time finding it! Thanks in advance!

      • Reply
        Alex
        November 17, 2021 at 8:36 pm

        I don’t recommend it in this recipe– it gets more ‘slimy’ and gummy and doesn’t turn mushroom gravy like.

  • Reply
    Victoria zapantis
    November 10, 2021 at 11:02 pm

    Hi Alex… thank you for this recipe. Can you tell me if it would be considered keto? Are all your recipes keto? I’m new to keto. Thank you

    • Reply
      Alex
      November 16, 2021 at 6:01 pm

      Hi Victoria– I am not super familiar with KETO so i am not 100% sure if this would be considered Keto friendly or not!

  • Reply
    beth
    November 6, 2021 at 10:30 pm

    excited to try! will it have a coconut flavor to it if using coconut milk?
    Thank you!!

    • Reply
      Alex
      November 8, 2021 at 1:27 pm

      Mine didn’t at all! Just make sure you use unsweetened.

      • Reply
        Joanie Reisfeld
        November 10, 2021 at 9:11 pm

        Alex, Is cassava flour the only one that can be used? Almond flour ok?

        • Reply
          Alex
          November 16, 2021 at 6:25 pm

          Definitely don’t use almond flour– it will just make the gravy grainy/gritty. Cassava is best here as it’s nice and smooth and similar to all-purpose flour.

  • Reply
    Maria
    November 6, 2021 at 6:11 pm

    Can you substitute vegetable broth for chicken broth?

    • Reply
      Alex
      November 8, 2021 at 1:28 pm

      Yes, absolutely!

  • Reply
    Lauren
    November 5, 2021 at 2:50 pm

    Hi! Do you have a favorite vegan butter? My daughter has a dairy and nut allergy but want her to be able to experience this MVP of Thanksgiving.

    • Reply
      Laura
      November 11, 2021 at 4:20 am

      I used the miyokos vegan butter! It was fantastic!

  • Reply
    Bailey
    November 5, 2021 at 12:28 pm

    Any chance this can be cooked in a crock pot and browned at the end in the oven? I would really like to make this for thanksgiving but am concerned about oven space and timing. What I would give for a double oven situation….

  • Reply
    Hallye
    November 5, 2021 at 3:12 am

    Super excited for this, Alex! I’m a longtime follower and sub Original Nutpods many times when it calls for coconut milk – I think I got this from you! Think it’s okay to do this here?

    • Reply
      someone who cares
      November 7, 2021 at 3:42 am

      Because its full fat I think the consistency is thicker vs. nutpods might be too thin!

  • Reply
    Coleman
    November 5, 2021 at 12:37 am

    If using regular flour should you add corn starch/baking soda/powder too? Or same quantity flour as cavasssa?

    • Reply
      Amanda
      November 19, 2021 at 7:57 pm

      Looks amazing!
      Do you make your own crispy onions or buy them? If you buy, which brand and where? If you make, can you explain how?
      Thank you!!

      • Reply
        Alex
        November 22, 2021 at 6:19 pm

        I bought some GF crispy onions from tom thumb!

  • Reply
    Bonnie
    November 4, 2021 at 9:31 pm

    Thank you so much for this recipe – your recipes are always my favorite! I am so excited to try it for Thanksgiving. Would I be able to substitute 2 tbsp cassava flour with 2 tbsp of all-purpose flour? Thanks again 🙂

    • Reply
      Alex
      November 5, 2021 at 11:36 am

      yes, it should work just fine with flour.

      • Reply
        Erika
        November 5, 2021 at 11:24 pm

        Would it be possible to use Bobs Red Mill Gluten Free 1:1 baking flour as a substitute for the cassava flour?

        • Reply
          Alex
          November 8, 2021 at 1:28 pm

          I haven’t tried; however, I do *think* it’d work just fine.

  • Reply
    Rebecca
    November 4, 2021 at 4:09 pm

    Unfortunately, my family doesn’t eat mushrooms. Thoughts on a substitute? Celery? We typically use Cream of Celery soup vs Cream of Mushroom in the Campbell’s version but wanting to try this healthier GF/DF version this Turkey Day.

    • Reply
      Alex
      November 4, 2021 at 7:34 pm

      yes– but i’d really mince it up finely and only use a bit since fresh celery can have a strong flavor. Also- you could just omit it as well!

  • Reply
    Lindsey Barnes
    November 3, 2021 at 7:51 pm

    Can you substitute almond flour or tapioca starch for cassava?

    • Reply
      Alex
      November 4, 2021 at 7:35 pm

      I wouldn’t in this recipe– the almond flour makes it super grainy… not gravy like. and Tapioca makes it too jelly.

  • Reply
    Krista
    November 3, 2021 at 3:20 pm

    What type of gf healthier crispy onions do you use?

  • Reply
    Brad
    November 3, 2021 at 12:12 am

    5 stars
    This is a recipe that will be made several times this holiday season. Thanks for creating and sharing.

  • Reply
    Linzi
    November 2, 2021 at 10:30 pm

    I cannot wait to try this! It sounds scrumptious! Do you use canned coconut milk or coconut milk from a carton? They always seem to have a different taste.

    • Reply
      Alex
      November 3, 2021 at 1:07 pm

      This is my absolute favorite one to use. super smooth taste:
      https://amzn.to/3q3EcY4

      • Reply
        Trina Grace
        November 20, 2021 at 2:52 pm

        Thanks for this! Just ordered some!!

  • Reply
    Kelly
    November 2, 2021 at 8:42 pm

    I am so excited to try this!! Thank you for working on this one! It just might solve my Thanksgiving/Christmas dilemma!

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