Whole Foods Natural Green Bean Casserole

“This is a Whole Foods Market recipe. I have made it a couple of years for Thanksgiving and everybody loves it! I typically use Amy's brand cream of mushroom soup (semi-condensed) and soymilk instead of buttermilk.”
1hr 20mins

Ingredients Nutrition


  1. Preheat oven to 425 degrees F.
  2. In a large bowl, combine whole wheat flour, white flour, garlic, sea salt, pepper, and cayenne.
  3. Add onions and stir well or use clean hands to coat.
  4. Pour buttermilk (soy milk) over onions and toss again to coat well.
  5. Place breadcrumbs in a separate large bowl. Add olive oil and mix well using clean fingers. Add onions. Toss well, again, coating every onion.
  6. Coat a large cookie sheet with olive oil. Transfer onions to prepared cookie sheet (I usually use 2). Bake onions for half an hour, or until golden brown and crispy.
  7. While onions are baking, steam green beans until just tender, about 4-5 minutes. If necessary, drain green beans and return to pan.
  8. Reduce oven to 350 degrees. Pour mushroom soup into the steamed green beans. Add half the onion rings. Place in an olive-oil sprayed casserole dish. Top with remaining onion rings.
  9. Bake for 30 minutes or until hot and bubbly.

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