The traditional green bean casserole that can be found on so many Christmas tables is not particularly nutritious. Try this healthier alternative that includes actual mushrooms and onions.
- 2 pounds fresh green beans, ends trimmed
- 8 ounces mushrooms, sliced
- 1 medium onion, thinly sliced
- 1/2 cup raw almonds
- 1 cup unsweetened soy, hemp or almond milk, or more if needed to adjust consistency
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon coconut aminos
- 1/8 teaspoon black pepper, or to taste
- 1/8 teaspoon cayenne pepper
- 1/4 cup whole grain bread crumbs
- Preheat oven to 350 F.
- Blanch green beans in boiling water for 5 minutes. Drain and arrange green beans in a lightly oiled 9″ X 9″ casserole dish.
- Heat 2 tablespoons water in a skillet and saute mushrooms and onions until the mushrooms have lost most of their liquid. Add cooked mushroom/onion mixture to green beans.
- Meanwhile, place remaining ingredients except bread crumbs in a high-powered blender and blend until smooth. Pour sauce over beans and mushrooms. Top with bread crumbs.
- Bake uncovered at 350 degrees until bubbly, about 15 minutes.