Here’s a bold statement: this is the BEST Creamy Green Bean Casserole, and it’s really the only one you need to make this holiday season. The best part? It’s ridiculously easy. Now, this isn’t the typical Kalejunkie recipe that’s paleo, gluten-free, vegan, etc. This Creamy Green Bean Casserole is none of the above, but I am a firm believer that when it comes to the holiday season, you’ve got to enjoy a little more and indulge.
Now that’s not to say that you can’t make any modifications to accommodate any of your dietary restrictions – you absolutely can. But for some reason, making green bean casserole the way it should be made, hits different. It feels indulgent, decadent, comforting and home-y!
I’m not sure what you guys are doing for Thanksgiving this year. It’s certainly different since we are still in the middle of a global pandemic. We are probably staying home! I will pick up a turkey from somewhere (I am not making my own because that’s just not my specialty), but what I will make is this casserole, stuffing, and my Best Ever Paleo Pumpkin Pie Bars and my Warm Baked Apples with Cinnamon Granola. Because let’s be real, Thanksgiving is all about the side dishes and desserts, anyway – at least in my world! 🙂
But back to this recipe. This recipe is near and dear to my heart, and that’s because it’s my grandma’s famous green bean casserole recipe, that I adapted with my own tweaks to take it up a few more notches. It’s perfect perfect PERFECT!
Here is a list of ingredients needed to make this dish, along with substitutions, where possible!
Obviously, the star of this recipe is green beans. And even if you don’t love green beans, I am convinced that you will love them in this recipe. You have the option of using fresh green beans or frozen green beans, what ever you can find. If you are using fresh green beans, you just need about 1 pound. Rinse them and cut off the ends, and you are set. If you are using frozen green beans, grab two 10-12 ounce packages.
For this recipe, I do feel like the taste of real butter is just phenomenal. However, you can use ghee or vegan butter too! If you want to use oil in place of butter, I recommend using coconut oil. But, butter is best 🙂
If you don’t know what condensed mushroom soup is, it’s basically just mushroom soup that is extra thick and concentrated; which makes it perfect for this recipe. You can find it at any grocery store in the soup aisle. The most common brand you will find is of course Campbell’s, but if you want to make it a little healthier, try this one from Pacific Foods.
Tabasco sauce gives this casserole a little kick, and while I love it, you can omit it if you don’t have tabasco, or if you have a similar sauce that you like more.
Soy sauce is a key ingredient in this recipe, but if you are looking for a gluten-free option, you can always go with coconut aminos. Coconut aminos are a staple in my household, and I find it at Whole Foods, Trader Joe’s, or online!
Okay, so for this recipe, I love using sliced mushrooms that you can find in glass jars or cans. They are already nice and soft and ready to add to this dish. I’ve linked an example here of what you are looking for at the grocery store. If you can’t find mushrooms in the jar or can, go for sliced fresh mushrooms and you will be fine.
You can use any onion you’d like! Just slice it pretty thin, lengthwise
Water chestnuts are another must in this recipe. You can find these in the can at the grocery store as well, usually in the Asian-inspired foods section. Here’s what they look like. Grab two cans.
Sliced almonds are the garnish on top of this dish, but they also add the perfect crunch, along with those green beans. Definitely don’t skip them!
For this recipe, I love using a sharp cheddar cheese. You can definitely substitute the cheese for a vegan cheese or a cheese that you love more than cheddar, but damn – that sharp cheddar cheese is absolutely amazing in this recipe! All you have to do is buy a block of cheese and grate it, or purchase pre-grated sharp cheddar, which ever you prefer!
This happens to be a fantastic recipe to make in advance. Every year I make this a day before Thanksgiving and just cook it on Thanksgiving. If you are preparing this dish in advance, just assemble the dish the day before, but don’t cook it. Cover it with foil and keep it in the fridge until you are ready to pop it in the oven. So easy!
If you make this recipe, be sure to leave a rating and your comment below! And don’t forget to tag me on Instagram so I can repost your beautiful creations!
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!