Best Whole Foods Natural Green Bean Casserole Recipes

PANKO-CRUSTED GREEN BEAN CASSEROLE

Steps:

• Preheat the oven to 350°F. Butter a 9x13-inch baking dish.
• Heat oil in a large skillet over medium-high heat.
• Add mushrooms and cook, stirring occasionally, until liquid has evaporated and mushrooms are tender, about 10 to 12 minutes.
• Add 2/3 of the onion, 1/2 teaspoon of the salt (and fresh green beans, if using) cook until golden brown, 6 to 8 minutes.
• Add 1/4 cup water, scraping up any browned bits, and transfer to a large bowl.
• Stir in frozen green beans (if using), soup and 1/2 teaspoon of the salt. Transfer to the prepared baking dish.
• In a small bowl, toss bread crumbs with butter, remaining onion and remaining 1/2 teaspoon salt.
• Scatter over the top and bake until golden brown, about 45 minutes.

WHOLE FOODS NATURAL GREEN BEAN CASSEROLE

Steps:

• Preheat oven to 425 degrees F.
• In a large bowl, combine whole wheat flour, white flour, garlic, sea salt, pepper, and cayenne.
• Add onions and stir well or use clean hands to coat.
• Pour buttermilk (soy milk) over onions and toss again to coat well.
• Place breadcrumbs in a separate large bowl. Add olive oil and mix well using clean fingers. Add onions. Toss well, again, coating every onion.
• Coat a large cookie sheet with olive oil. Transfer onions to prepared cookie sheet (I usually use 2). Bake onions for half an hour, or until golden brown and crispy.
• While onions are baking, steam green beans until just tender, about 4-5 minutes. If necessary, drain green beans and return to pan.
• Reduce oven to 350 degrees. Pour mushroom soup into the steamed green beans. Add half the onion rings. Place in an olive-oil sprayed casserole dish. Top with remaining onion rings.
• Bake for 30 minutes or until hot and bubbly.