This creamy and delicious green bean casserole has all the components of the traditional recipe, but with a gut-healthy twist. Instead of adding flour to thicken the sauce, this casserole uses your sourdough discard! The sauce also includes creamy cashew milk to further aid in digestion for those of us with dairy sensitivities. This green bean casserole is full of fresh mushrooms, garlic, and green beans in addition to the homemade creamy sauce. Just bake until bubbly and enjoy!
Why You Will Love this Casserole
Green bean casserole has always been one of my favorite dishes to make and eat at the holidays. Unfortunately, I was often left feeling bloated and uncomfortable after eating it. This green bean casserole made with sourdough starter and dairy free milk has made it possible for me to enjoy it again! I am hoping it will do the same for you! Not only is this casserole gut-healthy, it is also super easy to make. It is made all in one skillet so it makes for easy clean up. Let’s face it, everything is better made in an iron skillet anyway!
Let’s not forget the taste – it tastes just as good if not better than the original. You might even notice just a hint of that special sourdough goodness in the sauce! It almost gives it a cheesy undertone. I hope you enjoy this green bean casserole as much as I do!
Ingredients & Substitutions
- sourdough starter discard – this recipe works with any starter, feel free to use regular, gluten-free, or grain-free
- chicken broth
- homemade cashew milk – You can substitute with any full fat milk or heavy cream.
- butter – if you need to be completely dairy free, you can use your fat of choice.
- sliced mushrooms
- salt
- black pepper
- minced garlic
- gluten-free crispy onions – I found these at my local grocery store.
- frozen green beans – fresh green beans work too, just use the lower bake time. I froze some green beans from the farmer’s market and love using those in this casserole.
How to Make this Green Bean Casserole
1. Preheat your oven to 400 degrees F. Then prep your ingredients by weighing them out. This will help the process to go much faster. Add the starter, chicken broth, and milk to a large measuring cup or medium bowl. Whisk to combine.
2. Heat a 12 inch cast iron skillet over medium heat. Add the butter, mushrooms, salt, and pepper. Cook for about 5 minutes, stirring occasionally. Then add the garlic, stir, and cook for another minute.
3. Add the starter/broth/milk mixture to the skillet. Lower the heat to medium low and stir. Cook for 5-10 minutes until thickened and bubbly, stirring frequently.
4. Turn the heat off and add 127g of the crispy onions and all of the green beans. Stir well and flatten the top with the back of a spoon. Then add the remaining 42g of onions on top.
5. Place the skillet in the oven and bake 18-20 minutes. Serve hot and enjoy!!
If you have any questions, please let me know in the comments! I would love to hear from you. Also, please consider leaving a rating. Thank you!
Green Bean Casserole with Sourdough Discard
Equipment
- 1 12 inch cast iron skillet
- 1 Kitchen Scale
Ingredients
- 30g sourdough discard fed with any flour
- 212g chicken broth
- 227g cashew milk or full fat milk of choice
- 28g butter
- 208g sliced mushrooms
- 6g salt
- 1g black pepper
- 14g minced garlic 3 large cloves
- 169g gluten-free crispy onions divided (127g, 42g)
- 1 lb frozen green beans
Instructions
- Preheat your oven to 400 degrees F. Then prep your ingredients by weighing them out. This will help the process to go much faster.
- Add the starter, chicken broth, and milk to a large measuring cup or medium bowl. Whisk to combine.30g sourdough discard, 212g chicken broth, 227g cashew milk
- Heat a 12 inch cast iron skillet over medium heat. Add the butter, mushrooms, salt, and pepper. Cook for 5 minutes, stirring occasionally. Then add the garlic, stir, and cook for another minute.28g butter, 208g sliced mushrooms, 6g salt, 1g black pepper, 14g minced garlic
- Add the starter/broth/milk mixture to the skillet. Lower the heat to medium low and stir. Cook for 5-10 minutes until thickened and bubbly, stirring frequently.
- Turn the heat off and add 127g of the crispy onions and all of the green beans. Stir well and flatten the top. Then add the remaining 42g of onions on top.169g gluten-free crispy onions, 1 lb frozen green beans
- Put the skillet in the oven and bake 18-20 minutes. Serve hot and enjoy!!
Video
Notes
- If you use fresh green beans, use the lower bake time.
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