Green Bean Casserole


I love green bean casserole and to me it screams holiday. I mean, I know you can have it year round, but I tend to save this for special occasions. We have green beans a few times a week, but this is usually saved for holidays.

Most green bean casserole recipes call for cream of mushroom soup which is full of fillers and carbs that we don’t want to add to our recipe, so this recipe starts by making the cream of mushroom sauce for the casserole. If you feel like this step is just too much you can technically just put ALL of these ingredients in the slow cooker and walk away. However, I highly recommend taking the time to complete the stovetop steps. Sauteing the mushrooms and onions really adds a depth of flavor to this dish.

Green Bean Casserole ~ THM S


  • 3 tablespoons butter
  • 1 pound mushrooms, sliced or diced depending on preference
  • 1 yellow onion, peeled and finely diced or thinly sliced depending on preference
  • 1 tsp soy sauce or Bragg’s Liquid Aminos
  • 1 tsp mineral salt
  • 1/4 tsp pepper
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 TBSP Nutritional Yeast or THM Bouillon
  • 8 ounces cream cheese, softened
  • 1 cup chicken broth
  • 2 pounds fresh green beans, trimmed and cut into 1 ½ inch pieces (canned or frozen green beans will also work in this recipe if you prefer


Melt butter in a large skillet. Add mushrooms and stir. Cover, and cook on medium heat for ten minutes, stirring every so often, until mushrooms have cooked down. Season with a bit of pepper.


Add the onion to the mushrooms and season with salt and a bit more pepper. Cook on med-high heat until the onions are translucent, stirring occasionally. Add the seasonings, cream cheese, and chicken broth. Cover the skillet again, and cook on medium heat until the cheese has melted fully stirring occasionally. Remove from heat.
Put the green beans into a 6-quart slow cooker, and pour the mushroom mixture over the top. Stir to combine ingredients. Cover, and cook on low for 5 hours, or on high for about 2 hours. (You can also cook this at 250 degrees for 2 1/2 to 3 hours in a covered dish in the oven if you prefer.) Stir again, and serve.


Be sure to keep checking back. I will be posting all of the recipes that I like to have on hand to keep me on track during the upcoming holiday season. I will eventually compile them all into a Holiday Menu post to be published on November 1st.

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