Green Bean Casserole

I grew up having green bean casserole at every Thanksgiving and Christmas celebration my family had. It’s one of my favorite dishes that we eat during the holidays (who doesn’t love french fried onions?). I’ve always wanted to try making my own from scratch using fresh green beans and mushrooms, making my own creamy sauce, and even making my own crispy topping.

One of my friends hosted a Friendsgiving this past weekend and I decided, what better place to try out a new recipe than for 30 people you don’t know?! Luckily, it was delicious so I made 30 new friends instead of enemies.

I’m heading to Alaska this week for Thanksgiving and won’t be the one cooking, so I’ll leave you with this recipe for your Thursday afternoon festivities!

P.S. – I recommend starting with the prep for the crispy shallots as they take the longest to cook!


Green Beans:

  • 2 lb haricot vert
  • 2 tsp salt


  • 8 oz crimini mushrooms, sliced thinly
  • 2 cloves of garlic, minced
  • 1 shallot, diced
  • 1/4 cup Sauvignon Blanc (or other white wine)
  • 1 tbsp avocado oil
  • 1 tsp fresh thyme
  • 1/2 tsp salt
  • 1/2 tsp pepper


  • 2 cups vegetable broth
  • 1 cup unsweetened plain almond milk
  • 5 oz parmesan (leave it out to make the dish vegan)
  • 1/4 cup oat flour
  • 1 tbsp lemon juice
  • 1 tsp pepper
  • 1 tsp salt

Crispy Shallot Topping:

  • 5 shallots, sliced thinly
  • 1/2 cup panko
  • 1/4 cup oat flour
  • 2 tbsp avocado oil
  • 1 tsp garlic powder
  • 1 tsp salt


  • Prep a 9″ x 13″ casserole dish by spraying with avocado oil (or cooking spray).

Green beans:

  • Bring a large pot of water up to a boil.
  • Add green beans and cook 3 minutes.
  • Remove from boiling water and transfer to a large bowl.
  • Add salt and toss to combine.


  • In a skillet over medium heat, add shallots and cook until softened, about 2 minutes.
  • Add garlic and cook another two minutes.
  • Add the mushrooms to the pan and cook until browned and softened, about 5 minutes.
  • Add salt and pepper and mix.
  • Add fresh thyme and white wine and simmer for 3-4 minutes.
  • Transfer the mushrooms to the bowl with the green beans and mix.
  • Pour green bean and mushroom mixture into the casserole dish.


  • In a medium saucepan, bring almond milk to a simmer and whisk in oat flour until no lumps remain.
  • Add pepper and salt and cook until slightly thickened, about 2-3 minutes.
  • Add in veggie broth, whisking to reduce lumps.
  • Bring to a boil and stir in parmesan. If omitting parmesan, taste for salt.
  • Lower heat to a simmer, cooking until slightly thickened, about 5 minutes.
  • Stir in lemon juice.
  • Pour over green bean/mushroom mixture in casserole dish.

Crispy Shallot Topping:

  • Preheat oven to 425.
  • In a bowl, toss together all of the ingredients for the shallots.
  • Spread out onto a baking sheet lined with parchment paper and cook for 25 minutes, mixing halfway through cooking.
  • Add 1/3 of the shallot mixture to the green beans/mushrooms and mix.


  • Preheat oven to 350F.
  • Bake the casserole, covered, for 30 minutes.
  • Uncover and sprinkle on the remaining shallot mixture.
  • Bake another ten minutes until topping is golden brown and crispy.

Green Bean Casserole Close Up