Green bean casserole is ubiquitous during the holidays. It’s strangely addictive to eat and it’s sinfully easy to make. However, it wasn’t until I was in my local organic store that I realized that I could finally make the entire dish organic.
Little did I know that the best part of the green bean casserole – the crispy onions – can be purchased organically. The Golden Farms organic crispy onions were quite good. My only disappointment was that the can didn’t have the large round chunks of onions like the French’s brand. But that’s okay. I liked them much better than the non-organic version as they had a sharper onion taste and less breaded texture.
For this creation I used, Westbrae Naturals organic cut green beans, Health Valley organic cream of mushroom soup, Golden Farms organic crispy onions and San-J organic tamari.
Organic Green Bean Casserole
2 14.5 ounce cans organic green beans, drained
1 14.5 ounce can cream of mushroom soup
3 ounce can organic crispy onions
1 – 2 Tablespoons organic tamari
Freshly ground black pepper (to taste)
Preheat oven to 350 degrees. Combine green beans, mushroom soup, tamari and black pepper in casserole dish. Stir in the crispy onions reserving some to cover the top. Sprinkle the rest of the onions on top. Place into oven and cook for about 30 minutes – until top is browned and the green beans are bubbly.