Go fresh with Anita Jaisinghani’s green bean casserole

Campbell Soup Company may have created the green bean casserole back in the ’50s, but it’s been a stalwart holiday favorite, not only for families here in the U.S. but also in Canada. It’s pretty delicious the original way if you are OK with eating canned food.

Always striving for fresh and local, I retraced some of the steps of the classic with fresh braised onions and mushrooms peppered with cumin seeds, garlic and kari (curry) leaves and a creamy coconut and almond sauce. Almond butter is an incredible addition to plant-based cooking, adding a mysterious meatlike quality to stews or bakes. I topped it with raclette and goat cheese, and it was a house favorite! Serve a cheesy version or the plant-based, which was my preference.

Green Bean Casserole