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5 from 5 votes

Green Bean Casserole with Smoked Cheddar and Fennel

I’ve replaced the condensed soup with real mushrooms and real cultured cream – but not so much that it will weigh you down. By swapping almonds for the fried onions, we still get a satisfying (and far more nutritious) crunch from the topping, without all that extra grease.
Prep Time25 minutes
Cook Time40 minutes
Total Time1 hour 5 minutes
Course: Side Dish
Cuisine: American
Keyword: green bean casserole, thanksgiving casserole
Servings: 8 servings
Author: Andrew

Ingredients

  • 1 1/4 pounds fresh green beans
  • 1 tablespoon olive oil
  • 1 medium onion finely diced
  • 1/2 cup fennel bulb finely diced
  • 1 pound mushrooms thinly sliced (baby portobellos, crimini, or white should all work)
  • 1/4 teaspoon kosher or sea salt
  • 1/4 teaspoon ground pepper
  • 1 tablespoon whole wheat flour omit for gluten-free
  • 6 ounces Green Valley Organics Lactose-Free Sour Cream
  • 4 ounces Redwood Hill Farm Smoked Goat Milk Cheddar shredded
  • 4 ounces slivered almonds

Instructions

  • Preheat the oven to 350F.
  • Bring a large pot of salted water to a boil. While it's heating, rinse the green beans and trim the stems.
  • Wash the green beans, then trim the ends and cut into 2-inch pieces. Add the beans to the water and return to a boil. Cook for about 5 minutes, until tender-crisp. Remove from water and immediately place in an icewater bath to stop the cooking. Once cool, drain in a colander and set aside.
  • In a large, non-stick skillet, heat the olive oil on medium-heat. Add the onion and fennel and sauté until the onion is translucent, about five minutes.
  • Add the mushrooms and continue cooking, stirring frequently. Add the salt and pepper.
  • Once the mushrooms have released their juices and shrunk (about 5-6 minutes), sprinkle in the flour and continue stirring for another minute, so the flour mixes in and absorbs some of the juices.
  • Mix in the sour cream and shredded cheese. Once the sour cream has softened and the cheddar has melted, mix in the green beans. Stir until everything is evenly coated.
  • Scoop the entire mixture into a 9" x 9" casserole dish and use a spatula or spoon to level it all out. Sprinkle the almonds on top.
  • Place in the oven, uncovered, and bake for 35-45 minutes, until heated and bubbly and the almonds are lightly toasted.

Nutrition

Calories: 257kcal | Carbohydrates: 18g | Protein: 10g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 14mg | Sodium: 277mg | Potassium: 486mg | Fiber: 4g | Sugar: 6g | Vitamin A: 640IU | Vitamin C: 11.5mg | Calcium: 173mg | Iron: 1.7mg