Tender green beans get blanched just until bright and crisp, then folded into a rich, savory mushroom sauce built from sautéed onion, garlic, and earthy cremini mushrooms. Full-fat coconut milk gives that sauce its deep, velvety body, while a touch of soy sauce and thyme add a savory backbone that tastes like the classic holiday casserole you remember. Everything gets baked in one dish until the sauce turns bubbly and thick, then piled high with crispy fried onions that crackle under a spoon. A second layer of those onions goes on right before the final bake, so you get maximum crunch in every bite. It's a comforting, crowd-pleasing side that holds its own on a holiday table, and it's a great pick for a plant-based spread. Rich, savory, and endlessly scoopable, this is the kind of casserole people go back for seconds on.
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Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add the green beans and cook for 5 minutes, until bright green and just barely tender. Drain in a colander and set aside.
Heat the olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
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