Nancy’s Green Bean Casserole

I modified the traditional green bean casserole recipe in an attempt to make it much healthier.  If your recipe calls for extra spices (soy sauce, worcershire sauce or other herbs) feel free to add them to this basic recipe.


  • 10 oz green beans (cooked al dente)
  • 8 oz sliced mushrooms (I used cremini ones)
  • ½ sliced onion
  • 1 ½ cups soy milk (rice, almond are fine)
  • 3 T flour (I used Wondra flour)
  • Soy sauce to taste


  1. Sauté onions and mushrooms in water until tender.
  2. Whisk together milk and flour until smooth.  Add to onions and mushrooms. Heat over medium heat while stirring constantly until mixture begins to thicken.
  3. Remove sauce from heat and fold in green beans.  Put mixture in 2 quart casserole dish.  Top with Fried onions (recipe follows).
  4. Bake at 350 degrees until heated thoroughly.


Fried Onions

I was all set to use that can of French fried onions until I read the label.  Be kind to yourself and take a few extra moments and make your own!  The canned ones are SO bad and these are so tasty!


  • 1 large onion sliced thin, soaked in ice cold water for 15 minutes or more
  • ½ cup all purpose flour
  • 2 T vegetable oil


  1. Remove onion from ice water and dry thoroughly.
  2. Place flour in a large plastic bag.  Add onions and shake vigorously.
  3. Heat oil in a cast-iron or non-stick pan.  Add onions and cook over high heat until browned, flipping as needed.  Remove from pan and drain.


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