Comments on: Healthy Green Bean Casserole From Scratch

By: Jamie Larrison

Jamie Larrison — Mon, 19 Feb 2024 04:37:58 +0000

In reply to Karysa. The recipe uses about 1 and 1/2 cups mushroom sauce, so you could try using that much of the mushroom bisque.

By: Jamie Larrison

Jamie Larrison — Mon, 06 Nov 2023 02:38:41 +0000

In reply to Debbie.

The recipe was supposed to be calculated for 1-2 teaspoons of salt but it instead ran the nutrition data for 12 teaspoons. If you use fresh green beans you can easily keep the sodium lower. The nutrition data is fixed now and here’s an article you might find interesting! https://wellnessmama.com/health/is-salt-healthy/

By: Debbie

Debbie — Mon, 06 Nov 2023 02:11:59 +0000

Thanks for the recipe. Your nutrition chart says there are 3618 mg of sodium in 1 serving! That seems like 10 times too high, but I can’t figure out where sodium is coming from except maybe salted butter and canned green beans. I always cut back on sodium, but I’m not seeing how I can do that if the chart is correct. Thanks

By: Karysa

Karysa — Mon, 14 Nov 2022 14:37:10 +0000

If I opt for the kettle & fire mushroom bisque, how much of it do I use? Thank you!

By: Estelle George

Estelle George — Sat, 28 Nov 2020 20:54:52 +0000

My daughter is gluten free but does not like the taste of coconut. Can I use gf all purpose flour instead? Thanks.

By: Jen

Jen — Thu, 22 Nov 2018 03:39:30 +0000

Hi and thank you for this! Preparing for thanksgiving tomorrow and just made the cream of mushroom soup.. should that be used in place of the sauce or along with it?

Thanks!
Jen

By: Tarah

Tarah — Tue, 20 Nov 2018 04:49:22 +0000

So if I use frozen beans do I need to steam them first or can I incorporate everything and have them just cook in the oven?

By: Janice

Janice — Sun, 18 Nov 2018 02:23:50 +0000

Can I sub almond flour? Just add more?

By: Wellness Mama

Wellness Mama — Sat, 25 Nov 2017 02:30:53 +0000

In reply to Michelle. The recipe is for making the cream soup, too.

By: Michelle

Michelle — Sat, 25 Nov 2017 00:48:30 +0000

I’m confused…Starting at step 7 after onions are fried… when does the previously made “healthy cream of mushroom soup” get incorporated?

By: Robyn

Robyn — Wed, 22 Nov 2017 22:10:18 +0000

Hi there! I am in the process of making the mushroom soup for the green bean casserole. How much of the soup do you use in the casserole? Do you adjust the amount of other ingredients like mushrooms and onion? And, do you have a suggestion to replace the egg yolks? Not sure using flax eggs would work.

Thanks and Happy Thanksgiving!

By: Elizabeth

Elizabeth — Tue, 21 Nov 2017 00:29:54 +0000

Just wanted to add that while it may be that you can’t fry onions (dunno, never tried!), you can absolutely fry shallots to delicious effect. I do this for a number of East Asian-flavor dishes and it’s super easy – you just need a fine slice and a good high-heat oil. I like avocado oil b/c: yum.

By: Olivia

Olivia — Wed, 23 Nov 2016 15:58:48 +0000

Has anyone tried omitting the egg yolks?

By: Barbara

Barbara — Mon, 30 Nov 2015 11:59:24 +0000

While I agree with all the healthy substitutions, I can’t get my head wrapped around canned green beans.

By: Marija

Marija — Sat, 28 Nov 2015 11:42:26 +0000

Dear Katie,
Can you tell me how do you can fresh vegetables? Is there an recipe on your blog? Can fruits also be canned? I tried to find it, but without luck…
So far, I only pasteurized fruits in glass jars, but hoping you might help so I can preserve by myself some veggies next season. I do not like the taste of them if I freeze them. After some time, they loose nice taste and I have a feeling all I can taste is ice… and would like to save up money on buying frozen ones.
Thank you in advance!
Regards!

By: Erik

Erik — Fri, 27 Nov 2015 15:30:54 +0000

How would a prepared soup substitute into this recipe? Just replace the whole sauce making step?

By: Joyce

Joyce — Wed, 25 Nov 2015 20:45:04 +0000

Found a great recipe last year at The Kitchn.com for the casserole. I substituted sweet rice flour for the all purpose. Gluten Free Crisp French Fried Onion Toppibg recipe from TheCountryBasket.com.
Preparing the mushroom bechamel takes some time but well worth it!

By: Nan

Nan — Tue, 17 Nov 2015 08:30:47 +0000

Hi there, love your blog! Got a question on this one. I have a family member that cannot eat mushrooms, I found a recipe to make cream of chicken sauce. After it is made, how much of that would I add to the beans to finish the casserole? Thanks in advance!

By: Lisa P

Lisa P — Tue, 13 Jan 2015 02:46:48 +0000

I made a mistake when I made this recipe, but it still turned out excellent. My husband said I need to mess it up every time. So I was making this for Thanksgiving, and making your stuffing recipe at the same time. I had mixed up the stuffing spices ahead of time, and when I got to step 8 in the beans recipe to “add spices” I threw in the stuffing spices without thinking. I went with it anyways, and the spice mixture in the green bean casserole was perfect!

By: Rebeca

Rebeca — Sat, 22 Nov 2014 02:12:08 +0000

In reply to Liz. Thanks Liz! I see what she did now :)