
Tender green beans get folded into a silky, savory mushroom sauce built from sautéed onion, garlic, and cremini mushrooms, all simmered with coconut milk and a touch of soy sauce until thick and glossy. The whole thing bakes under a blanket of crispy fried onions until the edges bubble and the topping turns deep golden and crackly. It’s the classic holiday side everyone fights over, but with a creamier, richer sauce than the canned-soup version most people grew up on. Fresh thyme and a hit of black pepper keep the flavor savory and bright rather than one-note. This casserole is a satisfying, crowd-pleasing option for a vegetarian table, no meat or fish in sight from start to finish. Serve it alongside your favorite mains and watch the dish come back empty.
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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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