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green bean casserole

Green Bean Casserole

Course: Side Dish
Cuisine: American
Keyword: casserole, green bean
Prep Time: 2 hours
Cook Time: 1 hour
Total Time: 3 hours
Servings: 8 people
Author: Bobby Parrish

Creamy green bean casserole with a homemade cream of mushroom soup made from catch.

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Ingredients

For the Cashew Sauce:

  • 2.5 cups cashews
  • 6 cloves garlic
  • 1.25 pounds cremini mushrooms sliced
  • ½ red onion diced
  • 1 tablespoon fresh thyme chopped
  • Extra virgin olive oil
  • Lemon juice
  • 1.5 tablespoons nutritional yeast
  • Salt & pepper

For the Green Beans:

  • 2 pounds green beans
  • 1 cup pecans chopped

Instructions

  1. Soak the cashews in room temperature water for at least 2 hours. If you don’t have time you can skip this step. Bring a large pot of water to the boil and add the soaked or fresh cashews, 3 cloves garlic, and boil for 10 minutes. Remove the nuts and garlic, but save the water for the green beans. Add the drained nuts and garlic to a blender along with 1.5 tablespoons olive oil, juice of half a lemon, 1 teaspoon salt, few cracks pepper, nutritional yeast, and ½ cup of the boiling liquid. Blend on high and keep adding water until the consistency is loose, like cream of mushroom soup. Check for seasoning, you will need more salt and/or lemon juice. Set aside.
  2. Preheat oven to 375F and preheat a large pan over medium heat with 1 tablespoon of olive oil. Add the sliced mushrooms, ½ teaspoon salt, few cracks of peppers, and cook for 10 minutes. Add the onion, thyme, minced garlic, and cook another 5 minutes. Remove from heat and pour the cashew sauce into the pan and mix well. Check for seasoning and add more salt if needed.
  3. Add 1 tablespoon of salt to the pot of boiling water and gently boil the green beans for 3-4 minutes. Immediately drain and add the beans to an ice bath for 2 minutes. Remove and pat dry.
  4. Add ½ teaspoon of salt to the green beans, mix well then pour over all of the cashew mushroom sauce and mix well. Transfer the beans to a baking dish and cover first with parchment paper and then tin foil. Bake for 25 minutes, remove the foil, add the chopped pecans, and bake another 10 minutes.
  5. Remove from oven, allow to cool for 5-10 minutes and enjoy.

Recipe Video