Remember the green bean casserole that mom used to make, the one with Campbells mushroom soup and French’s crispy fried onions? As a kid, it was the only way I’d eat a green bean, though I’m quite sure I ate more of the crispy fried onions and cream sauce than I did the green beans!

Well, here is a healthier version of the classic casserole that I would argue is just as delicious, if not more. This year on Thanksgiving, it was my favorite side dish, and I even ate the green beans 🙂

This recipe isn’t just for Thanksgiving though. It is sure to become a favorite for any family dinner or even dinner party. Your guests won’t believe it’s dairy free and healthy to boot!

Sometimes comfort food is all about embellishing memories, memories of feeling loved or being with loved ones. But we don’t have to pay the price of unhealthy ingredients to get that same loving feeling….the important thing is to simply cook with love!

 

Green Bean Casserole

1 pound green beans, ends trimmed and chopped in half or thirds
1 large sweet onion, peeled and thinly sliced
1 pound baby bella mushrooms, thinly sliced
4 parsnips peeled and chopped
2 cloves garlic, peeled and minced
2 -4 tablespoons coconut oil
1/4 cup fresh tarragon sprigs
1- 2 cups water
4 tablespoons nutritional yeast
1/2 teaspoon sea salt
Fresh ground pepper

Place a steamer basket into a saucepan and add water just until it reaches the basket. Bring water to a boil then add chopped parsnips. Cover and reduce the heat to low, steaming for about 8 -10 minutes depending on the size of the parsnips (they should be easily pierced with a fork). Transfer to a blender and set aside.

Using the same steamer basket and saucepan, add the green beans and more water if needed. Cover and steam green beans for 6-8 minutes or until still bright green and crunchy. If you like them softer, cook a bit longer. Place green beans in the bottom of an ungreased glass or ceramic baking dish.

Remove the onions from the pan with a slotted spoon. Set aside. Add mushrooms, garlic and more oil as needed. Sauté over medium high heat until mushrooms are beginning to brown.

Place mushrooms over the green beans.

Add 1 cup of water and the nutritional yeast to the blender with the parsnips. Blend until smooth and creamy, adding more water if needed. Season with salt and pepper.

Carefully pour the creamed parsnips over the green beans and mushrooms.

Save any extra to use in soups or other dishes.

Top with the cartelized onions in a layer over the bean mixture.

Bake at 400 for 20-20 minutes until sauce is bubbling and onions are browned. Can make ahead and store in fridge until ready to heat.

Recipe inspired by Detoxinista