Target Health Blog

Green Bean Casserole with Sherry Mushrooms & Onions

November 18, 2019

Target Healthy Eating

My recipe for green bean casserole is delicious because nothing comes out of a can or a bag. Since this particular side dish is a Thanksgiving favorite, it seems to me that it calls for a quality treatment of the ingredients. Besides, this recipe can easily be done a few days before the big feast. ©Joyce Hays, Target Health LLC
The mushrooms are fresh and the creamy sauce is made from scratch, which is not a big deal at all. Besides, no can of soup is going to have cream sherry as one of the ingredients. ©Joyce Hays, Target Health LLC
The onions on top are also freshly made. Cans of soup will have more salt than you need. Whereas, my adding anchovy fillets, in the place of salt, makes for more flavor and less sodium. Please try my recipe. You won't be sorry. We've been enjoying this delicious combination of veggies, since the weather turned cold in New York. ©Joyce Hays, Target Health LLC



2 Tablespoons butter

4 or 5 yellow onions, sliced

1 pinch black pepper


1 Tablespoon butter, to cook mushrooms

4 anchovy fillets ground with mortar & pestle with 4 garlic cloves, into a paste (not only adds a wonderful flavor, but replaces salt)

20 more fresh garlic cloves, sliced

1 pound mushrooms, cleaned then sliced, then saut?ed in butter

Splash cream sherry


2 Tablespoons butter melted in a saucepan, to room temperature. Use the lowest flame

2 1/2 Tablespoons chickpea flour

2 cups almond milk

1/2 cup cream sherry

pinch of nutmeg

1 pinch chili flakes

1/2 teaspoon dried thyme

1/2 teaspoon dried rosemary

1 pinch black pepper

Panko topping

2/3 cup panko

2 Tablespoons melted butter

1/2 cup freshly grated Parmesan

Green Beans

2 pounds green beans, trimmed, blanched, then ice bath, set aside to drain


2 cups freshly grated Gruyere cheese, divided

Start with fresh, healthy ingredients and be sure to grate your own cheese. Did you know that store bought grated cheese always has a trace of preservative added. ©Joyce Hays, Target Health LLC


1. Preheat oven to 375 degrees

2. Wash and trim the green beans. Add to pot of boiling water and boil for one minute. Then, with slotted spoon, remove from boiling water and plunge into ice bath. Then drain and set aside.

Trimming the green beans; then cutting them in half. ©Joyce Hays, Target Health LLC
Boiling for one minute. Then an ice bath. Then drain in colander or on paper towels. ©Joyce Hays, Target Health LLC

3. Slice the onions, then melt the butter, and cook the onions until they turn a nice dark brown, but aren't burnt. Set aside on paper towel to drain.

Slicing lots of onions for the top of casserole. ©Joyce Hays, Target Health LLC
Cooking the onions, to be used later for the top of casserole. ©Joyce Hays, Target Health LLC

4. Cook the mushrooms in same pan: First prepare the anchovy/garlic paste.

Making a paste from the anchovies and the garlic cloves with mortar & pestle. Mortar is the small bowl. ©Joyce Hays, Target Health LLC

5. Slice the additional garlic cloves. Then clean the mushrooms with damp paper towel and slice them. Next, melt the butter in the pan, add the paste and whisk it with the butter. Add the sliced garlic and cook for 1 minute, stirring the whole time. Add the cream sherry and combine well with ingredients in pan. Add the mushrooms and cook until nicely brown. Set the mushrooms aside in the pan.

Cooking the mushrooms. ©Joyce Hays, Target Health LLC

6. Grate the two cheeses and be sure to keep them in separate containers. Set both aside.

Starting to grate the cheese. ©Joyce Hays, Target Health LLC

7. Mix the Panko topping ingredients together in a small bowl and set aside.

8. Make the sauce: to the melted butter in the mixing bowl, add the flour and slowly work the flour and butter together. Next, add the almond milk, stirring, the grated nutmeg, chili flakes, black pepper, the herbs. Add a splash of cream sherry and finally, add one cup of the gruyere and stir it into the sauce until all ingredients are well combined. Set aside.

Making the sauce. ©Joyce Hays, Target Health Inc.
Continuing with sauce transferred to saucepan. ©Joyce Hays, Target Health LLC

9. Butter a large casserole or baking dish. Add some of the brown onions to the bottom of the baking dish and spread them around. Add half of the green beans, then half of the mushrooms. Move the beans around so that the mushrooms mix with the beans. Add half of the sauce and let it drip to the bottom of the baking dish.

10. Add another layer: Add the rest of the green beans, except for a few, add the rest of the mushrooms, most of the sauce. Now, the rest of the green beans.

11. Add the rest of the browned onions and spread them over the top layer.

Casserole is starting to take shape. ©Joyce Hays, Target Health LLC

12. Add the remainder of the gruyere; sprinkle it all over the top evenly.

Added the gruyere, which is one of my favorite cheeses to cook with. ©Joyce Hays, Target Health LLC

13. Finally, sprinkle the Panko topping evenly, over the layer of gruyere.

Layer of Panko & Parmesan. ©Joyce Hays, Target Health LLC
Into the oven for 30 (or maybe less) minutes. ©Joyce Hays, Target Health LLC

14. Bake uncovered for 30 minutes. After 20 minutes, keep your eye on the Panko crumbs so they turn brown, but not burned.

15. Remove when done and serve right away while steaming hot, with the rest of your dinner.

The green bean casserole is deliciously rich, so feel free to serve either white or red wine with it and the big bird. Here is one of our favorite cabs, Paul Hobbs Vineyard in Napa Valley. ©Joyce Hays, Target Health LLC

Bon Appetit!

From Our Table to Yours

Have a Great Week Everyone!

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