A Cleaner, Greener Bean Casserole
Serves 8
45 mins prep
30 mins cook
75 mins total
A cleaner, greener version of the classic green bean casserole, using coconut milk and cashew queso instead of traditional cream of whatever soups for a 'cream dream' consistency, perfect for Thanksgiving.
0 servings
Caramelize 1 tbsp butter and 1/2 white onion on the stove over low heat for about 35 minutes, stirring occasionally. Trim the ends and cut 5 cups of fresh green beans into bite-sized pieces. Boil the green beans for 2 minutes, then immediately transfer them to ice water to blanch and stop cooking. Sauté 3 cups chopped mushrooms with olive oil until browned. In a large, oven-safe dish, combine the blanched green beans, caramelized onions, sautéed mushrooms, 1/4 cup coconut milk, 1/4 cup veggie broth, 1 jar Siete Foods blanco queso, 1 cup shredded mozzarella (optional), and 1/2 tsp salt. Cover the dish with tinfoil and bake at 350°F for 25 minutes. After 25 minutes, remove the tinfoil, top with fried onions, and bake for another 5 minutes.
