Green Bean Casserole was never absent from my childhood Thanksgiving table, and that tradition has continued most years into adulthood. While I love the nostalgia of the dish that was made famous by the Campbell’s Soup Company, this year I wanted to create a healthier, Whole30 friendly version for the table.
Introducing my Green Beans with Onion & Mushroom, a stove-top version of the casserole that is finished with rich pan gravy that soaks up the caramelized bits while the green beans steam in a veggie broth.
This is the ideal green-veggie side dish to pair with all of those carb-heavy options I’ll still have throughout my menu.
- 2 tablespoons ghee
- 1 tablespoon olive oil
- 1 large onion, very thinly sliced
- 10 ounces cremini mushrooms, thinly sliced
- 1 teaspoon kosher salt, divided
- 1 tablespoon fresh thyme
- 1½ pounds green beans, washed and trimmed
- 1 cup vegetable stock
- ½ teaspoon cracked black pepper
Heat oil and butter in a large skillet over medium heat, until hot. Add onion and stir to coat.
Cook mushrooms for 3 to 5 minutes, until they begin to get translucent. Add sliced mushrooms.
Continue cooking mushrooms and onions until liquid has evaporated, about 10 minutes. Add ½ teaspoon kosher salt and continue cooking for an additional 7 to 10 minutes, until everything begins to caramelize.
Add fresh thyme to the skillet, along with green beans and vegetable broth. Stir to combine and cover with a lid.
Let cook, untouched for 10 minutes, until green beans are steamed. Stir, add the other ½ teaspoon salt and ½ teaspoon pepper and transfer to a rimmed platter.
Pour over stock from the pan, which will have created a thin mushroom gravy. Serve.
You can keep this dish warm for 30 to 45 minutes before serving by keeping the lid on the pan.