Whole Foods Natural Green Bean Casserole |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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This is a Whole Foods Market recipe. I have made it a couple of years for Thanksgiving and everybody loves it! I typically use Amy's brand cream of mushroom soup (semi-condensed) and soymilk instead of buttermilk. Ingredients:
1 (15 ounce) can cream of mushroom soup (organic) |
2 large sweet onions, peeled, cut in half and thinly sliced (1/4-inch thick) |
1/4 cup organic whole wheat flour |
1/4 cup unbleached white flour |
1/4 teaspoon garlic granules |
1/4 teaspoon sea salt |
1/4 teaspoon fresh ground black pepper |
1 pinch cayenne pepper |
1/2 cup buttermilk (or soy milk) |
1 cup whole wheat bread crumbs |
2 1/2 tablespoons extra virgin olive oil |
1 lb fresh green beans, trimmed and cut into 2-inch pieces |
Directions:
1. Preheat oven to 425 degrees F.
2. In a large bowl, combine whole wheat flour, white flour, garlic, sea salt, pepper, and cayenne.
3. Add onions and stir well or use clean hands to coat.
4. Pour buttermilk (soy milk) over onions and toss again to coat well.
5. Place breadcrumbs in a separate large bowl. Add olive oil and mix well using clean fingers. Add onions. Toss well, again, coating every onion.
6. 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.
7. While onions are baking, steam green beans until just tender, about 4-5 minutes. If necessary, drain green beans and return to pan.
8. 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.
9. Bake for 30 minutes or until hot and bubbly.
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