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Dairy-free Green Bean Casserole

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Ingredients

Adjust Servings:
2 Tablespoons Oil
8 ounces Mushrooms, sliced
1/4 Cups Cornstarch
1-1/2 teaspoons Kosher Salt
1/2 teaspoons Black Pepper
1-1/2 Cups Non-dairy Milk
12 ounces Green Beans, trimmed
1 Cup Crispy Fried Onions
Spray Oil

Nutritional information

112
Calories
7.2g
Total Fat
0mg
Cholesterol
274.2mg
Sodium
10.9g
Total Carbohydrate
2.9g
Sugars
2g
Protein

Dairy-free Green Bean Casserole

Cuisine:

    Perfect recipe for Thanksgiving and easy enough for a weeknight, creamy Dairy-free Green Bean casserole (gluten-free option)!

    • 1 Hour 5 Minutes
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Fresh tendercrisp green beans in a creamy mushroom sauce with a salty, crunchy onion topping…so yum.  This dish immediately makes me think of Thanksgivings past. Check out my dairy-free green bean casserole (with a gluten free option)!

    One of the treasured dishes of Thanksgiving over the years has been the green bean casserole.  This dish is traditionally made using cream of mushroom soup. Cream of mushroom soup often contains both dairy and gluten which can be a problem for many these days.  So, I have made this version dairy-free. The casserole without the fried onions is also gluten-free. If you can find gluten-free fried onions, yay! Otherwise, substitute them with some flavored gluten-free panko.

    To create the dairy-free mushroom sauce, I use non-dairy milk.  You can use your favored milk. I find that nut milk has a better fat content for this than an oat or coconut milk.  The fat helps create that rich and creamy sauce. I personally used macadamia nut milk for this Dairy-free Green Bean Casserole.

    This recipe also calls for trimmed green beans.  You can often buy “snipped” or “trimmed” green beans at the store already done for you.  If you are working with unprepped green beans, be sure to wash them thoroughly then with a knife or kitchen scissors you snip off just below the stem on each bean pod.  It will cost you an extra 5 minutes or so of prep. That’s all.

    While writing this Dairy-free Green Bean Casserole recipe, I had difficulty describing the state of the mushrooms when you add the cream base.  Please look at the pictures as well. The mushrooms should have left off a lot of liquid and darkened in color, but not browned in the way they would be if you were frying them.  I hope this helps you to get your cream sauce just right!

    Things you’ll Need: Casserole Dish (#ad)

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    #BetheMasterofMealtime   #CandidlyDelicious

    Dairy-free Green Bean Casserole

    Prep Time: 5 minutes

    Cook Time: 1 hour

    Total Time: 1 hour, 5 minutes

    Yield: 8

    Calories per serving: 112

    Fat per serving: 7.2g

    Dairy-free Green Bean Casserole

    Fresh tendercrisp green beans in a creamy mushroom sauce with a salty, crunchy onion topping...so yum. This dish immediately makes me think of Thanksgivings past. Check out my dairy-free green bean casserole (with a gluten free option)!

    Ingredients

    • 2 Tablespoons Oil
    • 8 ounces White Mushrooms, sliced
    • ¼ Cups Cornstarch
    • 1-½ teaspoons Kosher Salt
    • ½ teaspoon Black Pepper
    • 1-½ Cups Non-dairy Milk
    • 12 ounces Green Beans, trimmed
    • 1 Cup Crispy Fried Onions
    • Spray Oil

    Instructions

    1. Gather your ingredients. Preheat oven to 350. Heat Oil in a large skillet on medium-high heat.
    2. Saute the White Mushrooms until the mushrooms are brown with lots of liquid in the pan, about 7 minutes. Do NOT drain the liquid.
    3. Meanwhile, whisk together Cornstarch, Non-dairy Milk, Kosher Salt, and Black Pepper in a small bowl until the cornstarch is mostly dissolved.
    4. Pour the cornstarch mixture into your mushrooms, while the heat is still going. Stir constantly until thick and creamy, about 3 minutes.
    5. Lightly spray a 2-qt casserole dish with oil. Add the Green Beans, then pour the mushroom sauce over them. Stir lightly to coat. Be sure to smooth the surface of the casserole out evenly.
    6. Top with Crispy Fried Onions in an even layer. Bake for 40-50 minutes at 350. 40 minutes yields tendercrisp green beans. Keep the casserole in those 10 extra minutes if you prefer fully tender beans.
    7. Serve hot! This casserole keeps beautifully in the fridge for 5-6 days or in the freezer. Reheat in the oven. Note, green beans will not stay tendercrisp after being frozen.

    Notes

    To create the dairy-free mushroom sauce, I use non-dairy milk. You can use your favored milk. I find that nut milk has a better fat content for this than an oat or coconut milk. The fat helps create that rich and creamy sauce. I personally used macadamia nut milk for this Dairy-free Green Bean Casserole.

    This recipe also calls for trimmed green beans. You can often buy “snipped” or “trimmed” green beans at the store already done for you. If you are working with unprepped green beans, be sure to wash them thoroughly then with a knife or kitchen scissors you snip off just below the stem on each bean pod. It will cost you an extra 5 minutes or so of prep. That’s all.

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    Steps

    1
    Done

    Gather your ingredients. Preheat oven to 350. Heat Oil in a large skillet on medium-high heat.

    2
    Done

    Saute the White Mushrooms until the mushrooms are brown with lots of liquid in the pan, about 7 minutes. Do NOT drain the liquid.

    3
    Done

    Meanwhile, whisk together Cornstarch, Non-dairy Milk, Kosher Salt, and Black Pepper in a small bowl until the cornstarch is mostly dissolved.

    4
    Done

    Pour the cornstarch mixture into your mushrooms, while the heat is still going. Stir constantly until thick and creamy, about 3 minutes.

    5
    Done

    Lightly spray a 2-qt casserole dish with oil. Add the Green Beans, then pour the mushroom sauce over them. Stir lightly to coat. Be sure to smooth the surface of the casserole out evenly.

    6
    Done

    Top with Crispy Fried Onions in an even layer. Bake for 40-50 minutes at 350. 40 minutes yields tendercrisp green beans. Keep the casserole in those 10 extra minutes if you prefer fully tender beans.

    7
    Done

    Serve hot! This casserole keeps beautifully in the fridge for 5-6 days or in the freezer. Reheat in the oven. Note, green beans will not stay tendercrisp after being frozen.

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