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Recipe: Green Bean Casserole

Written by Nancy Lorenz on . Posted in Recipes

Update your classic holiday green bean casserole, using our cheddar goat cheese, lactose free sour cream, and fresh, in-season fennel and green beans.

“As a kid, my very favorite Thanksgiving dish was the green bean casserole. It still is, come to think of it. I suppose it’s one of the formative flavors from my childhood. Fast forward a few decades, and now that I’m pushing forty (gah!) and have changed how I eat, the notorious canned-soup version doesn’t really hold the same appeal for me. So what to do? Make a new dish that kicks the old one’s butt, that’s what!”

–  Andrew Wilder, Eating Rules

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Green Bean Casserole with Smoked Redwood Hill Farm Goat Cheddar and Fennel

Green Bean Casserole

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  • Yield: One 9 (8-10 Servings)
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Green Bean Casserole made with Redwood Hill Farm Smoked Goat Cheddar, Green Valley Organics lactose free sour cream, fennel and slivered almonds


  • 1 1/4 pounds fresh green beans
  • 1 Tbsp olive oil
  • 1 Medium onion finely chopped
  • 1/2 Cup fennel bulb chopped
  • 1 pound mushrooms thinly sliced (baby portobellos, crimini, or white whould all work)
  • 1/4 tsp salt Kosher or Sea Salt
  • 1/4 tsp pepper fresh ground
  • 2 tsp flour whole wheat (omit for gluten-free)
  • 6 ounces Green Valley Organics Lactose Free Sour Cream
  • 4 ounces Redwood Hill Farm Smoked Goat Cheddar shredded
  • 4 ounces almonds slivered


  1. Preheat oven to 350 degrees F.
  2. Bring a large pot of salted water to a boil. While it's heating, rinse the green beans and trim the stems.
  3. Add the beans to the water and return to a boil. Cook for about 5 minutes until tender-crisp. Remove from water and immediately place in an ice water bath to stop the cooking. Once cool, drain in a colander. Cut the beans into 2-inch pieces and set aside.
  4. In a large, non-stick skillet, heat the olive oil on medium-heat. Add the onion and fennel and sauté until the onion is translucent, about five minutes.
  5. Add the mushrooms and continue cooking, stirring frequently. Add the salt and pepper.
  6. Once the mushrooms have released their juices and shrunk (about 5-6 minutes), sprinkle in the flour and continue stirring for another minute, so the flour mixes in and absorbs some of the juices.
  7. Mix in the sour cream and shredded cheese. Once the sour cream has softened and the cheddar has melted, mix in the green beans. Stir until everything is evenly coated.
  8. Scoop the entire mixture into a 9″ x 9″ casserole dish and use a spatula or spoon to level it all out. Sprinkle the almonds on top.
  9. Place in the oven, uncovered, and bake for 35-45 minutes, until heated and bubbly and the almonds are lightly toasted.

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