Green Bean Casserole

By Ellie

8 Person

60 Minutes

0 Calories

A healthy, dairy- and meat-free take on the classic holiday green bean casserole. You know, sometimes when you’re trying to find that balance, the inevitable happens. You set out to make a healthier version of the classic green bean casserole, and as you dip your little toe into testing those healthier waters you realize that, with just a couple of minor swaps, this dish could easily be transformed into a Green Bean Casserole.

Ingredients

1 cup fried onions
freshly ground pepper
kosher salt
1 tbsp. water
1 tsp. cornstarch
2 tbsp. Thai red curry paste
14 oz. unsweetened coconut milk
2 cloves garlic
2 shallots, thinly sliced crosswise
1 pound shiitake mushrooms
2 tbsp. canola oil
1 1/2 pounds haricots verts or thin green beans

Method

01

Preheat the oven to 350 degrees F. In a large pot of boiling salted water, cook the beans until tender, about 4 minutes. Drain very well on paper towels.
02

In a large nonstick skillet, heat 1 tablespoon of the oil until shimmering. Add the mushrooms and cook over moderate heat, turning once, until browned, about 6 minutes. Transfer to a plate.
03

In the same skillet, heat the remaining 1 tablespoon of oil. Add the shallots and cook over moderate heat until lightly browned about 4 minutes. Add the garlic and cook until fragrant, about 1 minute.
04

Whisk in the coconut milk, red curry paste, and the cornstarch mixture until smooth. Add the sauce to the skillet and cook over moderate heat, stirring occasionally, until slightly thickened about 5 minutes. Season with salt and pepper.
05

In a large bowl, toss the green beans with the mushrooms. Add the sauce and toss to coat thoroughly.
06

Transfer the beans to a shallow 3-quart ceramic baking dish and sprinkle the fried onions over the top. Bake for about 15 minutes and enjoy!

Related Tags

Green Bean Casserole Recipes

Thanksgiving Green Beans Recipes

Christmas Side Dishes

Green Bean Casserole

3.5

( By Ellie )

01 Information

Grade medium
Serving 8 servings
Prep Time 15 Mins
Cook Time 45 Mins
Total Time 60 Mins

02 Ingredients

1 cup fried onions

freshly ground pepper

kosher salt

1 tbsp. water

1 tsp. cornstarch

2 tbsp. Thai red curry paste

14 oz. unsweetened coconut milk

2 cloves garlic

2 shallots, thinly sliced crosswise

1 pound shiitake mushrooms

2 tbsp. canola oil

1 1/2 pounds haricots verts or thin green beans

03 Method

Step 1

Preheat the oven to 350 degrees F. In a large pot of boiling salted water, cook the beans until tender, about 4 minutes. Drain very well on paper towels.

Step 2

In a large nonstick skillet, heat 1 tablespoon of the oil until shimmering. Add the mushrooms and cook over moderate heat, turning once, until browned, about 6 minutes. Transfer to a plate.

Step 3

In the same skillet, heat the remaining 1 tablespoon of oil. Add the shallots and cook over moderate heat until lightly browned about 4 minutes. Add the garlic and cook until fragrant, about 1 minute.

Step 4

Whisk in the coconut milk, red curry paste, and the cornstarch mixture until smooth. Add the sauce to the skillet and cook over moderate heat, stirring occasionally, until slightly thickened about 5 minutes. Season with salt and pepper.

Step 5

In a large bowl, toss the green beans with the mushrooms. Add the sauce and toss to coat thoroughly.

Step 6

Transfer the beans to a shallow 3-quart ceramic baking dish and sprinkle the fried onions over the top. Bake for about 15 minutes and enjoy!

04 Author