Green bean casserole is definitely a staple for Thanksgiving. Especially in the south. We like our casseroles. In fact, I’m pretty sure every member of my family likes green beans and they aren’t a vegetable loving family. Green beans just always seem to make in onto the table for big family meals.
So I thought I would elevate our green bean dish this year and make it a healthier version of the green bean casserole we all remember as children. Most green bean casseroles contain cream of mushroom soup but you aren’t going to catch me using canned soup for anything. It’s so gross and full of sodium. Instead, I created a sauce that tastes like cream of mushroom, without all the processed ingredients.
Green Bean Casserole
- 24 oz. french cut green beans
- 10 oz. chopped mushrooms
- 1 teaspoon fresh chopped rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 cups chicken bone broth (or vegetable broth if vegetarian)
- 3/4 cup dairy free chive “cream cheese” (I use Kite Hill or Miyokos brand)
- 1 tablespoon arrowroot starch
- 2 tablespoons water
- 1/2 cup gluten free bread of choice (I use CocoBakes sourdough)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
Pre-heat oven to 350 degrees. Place gluten free bread in a high powdered blender and blend until it looks like bread crumbs. Pour into a small bowl and add all other topping ingredients. Stir and set aside.
Pour green beans, mushrooms, and a splash of water into a pan on medium heat. Cover with a lid and steam for 15 minutes. Once cooked pour into a large bowl.
In a blender, blend bone broth and dairy free cream cheese then add to hot pan that green beans were in. Add rosemary, salt. and pepper and stir.
Mix together water and arrowroot and pour into cream cheese mixture. Whisk for about 1-2 minutes until mixture thickens. Then pour green beans and mushrooms back into the pan and stir to coat.
Pour mixture into a 9×13 baking dish, top with bread crumbs, and drizzle with olive oil.
Bake for 30 minutes or until bread crumbs are browned.