It’s the holiday season and time for dinner parties! Unfortunately, for most of us that means feeling stuffed, bloated, and groggy not just the night of, but usually the day after as well! That’s why I decided to reinvent some of the classic holiday favorites and turn them into much healthier and lighter versions that taste just as good, if not better!
Today I want to share with you this dairy and gluten-free green bean and mushroom casserole with a crunchy onion sesame topping that I developed for the latest issue of Nature’s Fare Market’s “The Good Life” magazine. I’ve made this dish multiple times in the past month, serving it to my entire family, and even my dad (who is the pickiest eater I know) couldn’t stop raving about it!
It’s just as rich and creamy as the traditional version, if not more, and hard to believe it’s free of heavy cream and dairy in general. But besides the delicious taste and the wholesome ingredients, what I love most about this dish is that it’s a wonderful and simple make-ahead meal, perfect for holiday parties.
Hope you get to try and enjoy it as much and my family and I did! If you do, don’t forget to leave a comment below or tag me @nutriholist on Instagram or Facebook and let me know what you think.
Green Bean Mushroom Casserole with Crunchy Onion Topping
- 1 cup raw cashews, soaked for 2+ hours
- 1/2 cup coconut milk or water
- 1 tablespoon coconut or avocado oil
- 24 ounces (or 3 cups packed) sliced mushrooms
- 4-5 garlic cloves, grated or minced
- 4 sprigs of fresh thyme leaves (or 2 teaspoons dried thyme)
- 2 pounds fresh green beans, trimmed and halved
- 1 cup vegetable stock or water
- Sea salt and black pepper, to taste
Crunchy Onion Topping
- 1 tablespoons coconut or avocado oil
- 1 large onion, thinly sliced
- 1/2 teaspoon turmeric powder
- 2 tablespoons sesame seeds
- 1/4 cup cashews, chopped
- Pinch of sea salt
- Rinse and drain the soaked cashews and add them to a blender with water or coconut milk and blend until smooth and creamy, then set aside
- Prepare the Crunchy Onion Topping: Heat oil in a large pan on medium. Add onions and cook, stirring frequently, for about 5-7 minutes until they turn golden brown and translucent. Add a splash of water if they start sticking to the pan. Then add turmeric, sesame seeds, chopped cashews, and sea salt, mix, and set aside
- Heat another tablespoon of oil in the same pan over medium, add mushrooms and cook for about 5 minutes until all juices are released and mushrooms brown
- Reduce heat to medium-low, add garlic, thyme, and a splash of water and stir for another minute
- Add the green beans and vegetable stock or water, season with sea salt and pepper, cover, and cook for 10-15 minutes, until beans are tender but not too soft and mushy. Then stir in the cashew sauce and mix to fully combine
- Pour the mixture into a casserole dish, top with the crunchy onion topping and place in the oven on broil for about 4 minutes until slightly brown on top (optional). Let it cool for 5-10 minutes and enjoy!
NOTE: If preparing ahead of time, there’s no need to broil. Just store the casserole in the fridge until an hour or so before serving. Then take it out and let it reach room temperature before heating in the oven at 375 F for about 20 minutes (to prevent cracks). Alternatively, you can place the cold dish in an unheated oven, turn it on to 375 F and bake for about 30 minutes until it’s bubbly and golden brown on top.