Green (Not Bean) Casserole

Green bean casserole, you know the culprit–canned food mixed together and baked. Oddly enough, I think it may be the only holiday dish that’s made the same way by all regions of the U.S. No? It’s pretty tasty, I suppose, but a fresh, homemade version is all the more tasty. Leaving out the green beans and substituting fresh kale, along with a rich, mushroom sauce, helps this dish come out of its shell…errrrr, can.


  • 1 lb kale, cleaned and torn into bite size pieces
  • 2 T fat of choice (we used butter)
  • 8 oz mushrooms, roughly chopped
  • 4 cloves garlic, minced
  • ½ yellow onion, diced
  • 1 c raw cream
  • ½ yellow onion finely sliced (a mandoline would work best here)
  • ¼ c fat of choice
  • s & p


Preheat your oven to 350ºF.

Melt your fat of choice in a saute pan, over medium low heat. Add the mushrooms, garlic and diced onion. Let them sweat out together until the mushrooms have released all their liquid, said liquid has evaporated, and the shrooms have started to brown.

While that’s going, set a pot of salted water on the stove and bring the water to a bowl. Toss in the kale. Set up a large bowl full of ice water. Once the kale is almost cooked through, about 15 minutes, place it into the ice water. This is called blanching, the ice water step is very important because it will keep the kale a bright emerald green, otherwise it’ll turn blah. Once the kale is cool enough to handle, squeeze out as much water as possible. Place the thoroughly dried kale in a casserole dish.

Once the mushrooms, onion, garlic mixture is where you want it, add it to a food processor and pulse it into a paste. Put the paste make into the saute pan. Add the cream and let it cook and reduce for about 5 minutes. Pour this mixture into the casserole dish.

Mix everything together and stick in the oven until you see the sides of the casserole dish get bubbly.

While that’s cooking, we’re going to fry some onions. Wipe out the shroom, cream, onion saute pan and melt about ¼ c fat of choice over medium-high heat. Add the onions and cook until golden brown. Place the onions on top of the casserole and serve.


22 responses to “Green (Not Bean) Casserole”

  1. I wonder if there is a good alternative to the cream used in this recipe…

    1. hi matt. i know some people use coconut milk, but i truly think that sounds kind of gross, though i haven’t tried it, so i shouldn’t be knockin’ it.

      we’ve had success using so delicious brand half-n-half as a cream base for soups, but some people get uptight about the additives. if you’re going this that route, definitely use less than a cup, as it’s definitely not the same thing as heavy cream.

    2. you could use coconut milk creamer

  2. how many do you think this would serve?

    1. first, i am obsessed with your blog. i’m hoping you make clothes for giant kids, like myself. i would like to put in an order for about 20 pieces. hehe.

      this makes roughly 6 servings.

  3. Ok, this was SO yummy. Even those in my family who don’t like mushrooms gobbled this up. You guys have such great recipes — thanks!

    1. that is so awesome. thanks so much missysoupy!

  4. Hello,

    I am, sadly, kale averse. I have tried it in salads, in soups, sauteed, even roasted as kale chips, and I just can’t love it. Do you think I would have good results with a blend of chard and spinach? Or, is this a dish that would please even a kale-hater? My family, who is used to the SAD, are probably all dreading my healthy contributions to the Thanksgiving dinner, so I’d really like to wow them, know what I mean?


    1. hey kara. i do think putting kale in a homemade mushroom/cream sauce is the equivalent of deep frying something – makes everything taste good.

      BUT – if it’s not worth the risk to find out maybe try fresh green beans (blanched). will still be pretty healthy (green beans are in paleo grey area). we would use green beans here had we not just wanted to try something different. i’m leaning towards spinach and chard maybe being a little on the soft side for this dish. the kale kept a little bite/texture to it. i’m afraid you’d end up with something more like spinach dip with that as a substitute.

  5. Made this for Christmas eve dinner and even the kale-haters and mushroom-haters liked it. I did have to use the leaves off of 4 bunches of kale to have enough for 6 adults and 2 munchkins with a little leftover. So yummy will make it again!

    1. that’s so awesome! i love to hear when people who think they don’t like something, actually are like ‘hey, i wanna eat the hell out of this.’ thanks amy!

  6. I was wondering… would this freeze well? I’m not sure if just the two people who eat mushrooms would be able to finish this before it would go bad ^^;;

    1. i can’t imagine why it wouldn’t freeze well. so, my answer–yes.

      1. Thanks for responding! 😀 I can’t wait to try this!

  7. “Mix everything together and stick in the oven until you see the sides of the casserole dish get bubbly.” What’s the estimated time for this step? 5 minutes? 50 minutes? Trying to figure out timing for serving… Thanks!

    1. 15-20 most likely

  8. anne macdonald

    THis was another awesome recipe. I under-estimated how much 1lb of kale was so I was short 🙁 But had lots of spinach on hand so I added that. It came out perfect, I can see if you did use all spinach how it would be more like a dip. I really cannot believe how delicious this was. It will be on the menu for Thanksgiving!!

  9. We made this for Christmas dinner and really enjoyed it

  10. KristyB

    I made this tonight. It was amazing. Seriously. Unbelievable.

  11. This may sound silly…but how would it be without the mushrooms? :p My son is allergic to them. 🙁

  12. Seriously love this recipe! I share it with everyone. Thank you for all your amazing recipes, you guys rock. I find your perspective refreshing.

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