What are your favorite Thanksgiving sides? After polling the Blue Moose office, we couldn’t stop talking about green bean casserole. You either love it or hate it. We are on team green bean, and whether it’s a classic in your house or not, this version is a must try. We have reinvented the tried and true recipe by swapping out the canned cream of mushroom soup for our Organic Roasted Garlic Hummus. Aside from making it a bit healthier, it also makes for some good Thanksgiving conversation… “you did what with hummus?!”

One bite of this casserole and you’ll be wondering why you haven’t been serving it year round. Crunchy green beans, creamy flavorful sauce and crispy onions, make for side that you’ll be going back for seconds. Also if you don’t have time to add another dish day of, this can be prepared ahead! Just wait to add the toppings until you’re ready to bake the casserole and serve immediately after baking. Who doesn’t love saving more time for good conversation and another glass of wine?

Yields: 8-10 side-dish servings

Ingredients

Crispy Onions

  • 1 large yellow onion, halved and thinly sliced (1/8-inch slices)
  • 1 tablespoon olive oil
  • 1/2 teaspoon fine salt
  • 1/4 cup freshly grated parmesan or asiago cheese
  • 3 tablespoons panko breadcrumbs
  • 2 1/2 tablespoons all-purpose flour

Casserole

  • 1lb green beans, washed and ends trimmed
  • 1 tablespoon olive oil
  • 1 small yellow onion, thinly sliced
  • 1/2 teaspoon salt
  • 12oz mushrooms (white, cremini, or baby bella), de-stemmed and sliced
  • 2 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 3/4 cup low-sodium vegetable broth (or chicken)
  • 1/2 cup Blue Moose of Boulder Organic Roasted Garlic Hummus
  • 1 cup milk (2%, whole milk, unsweetened almond milk)

Instructions

    1. Preheat oven to 400° F and line a large baking sheet with parchment paper if you do not have parchment paper, grease the pan with cooking spray).
    2. In a bowl, toss the onion, oil, and salt together until well coated.
    3. Add the cheese, breadcrumbs, and flour and toss to combine.
    4. Spread in an even layer on the baking sheet and bake for 25 – 32 minutes. Stir the mixture every 8-10 minutes, until golden brown.
    5. Once onions are done, reduce oven temperature to 375° F.
    6. Meanwhile, place a large pot of water over high heat and bring to a boil.
    7. Once boiling, place green beans in the pot and cook for 3-6 minutes, or until done to your liking. Drain and rinse with cold water until fully chilled or place in an ice bath.
    8. Meanwhile, set a 10-inch cast iron* (or oven safe) skillet over medium heat with 1 tablespoon of olive oil.
    9. Once hot, place the onion and salt in the pan and cook for about 10 minutes, until well softened and starting to brown. Stir frequently.
    10. Add in the mushrooms and cook until tender, about 5-6 minutes. Stir frequently.
    11. Stir in the garlic and cook for 1 minute.
    12. Stir in the flour and cook for 1 minute to remove flour flavor.
    13. Slowly whisk in the broth and then whisk in the hummus until fully incorporated.
    14. Slowly whisk in the milk, turn to medium-high, and let come to a simmer.
    15. Reduce heat to simmer for about 4-7 minutes, or until thickened to a creamy soup consistency. Whisk every minute or so. If for some reason it becomes too thick, whisk in a bit more broth.
    16. Taste and add more salt if necessary.
    17. Stir in the green beans. Spread the toasted onion mixture over top and place in the oven (uncovered) for 15 minutes, until bubbling around the edges.
    18. Serve hot.

*If you do not have a cast iron or oven safe skillet, cook using a 10-12 inch pan and then transfer the bean/mushroom mixture to a standard sized casserole dish. Spread onions on top and bake as instructed above.