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)!
- 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
Gather your ingredients. Preheat oven to 350. Heat Oil in a large skillet on medium-high heat.
Saute the White Mushrooms until the mushrooms are brown with lots of liquid in the pan, about 7 minutes. Do NOT drain the liquid.
Meanwhile, whisk together Cornstarch, Non-dairy Milk, Kosher Salt, and Black Pepper in a small bowl until the cornstarch is mostly dissolved.
Pour the cornstarch mixture into your mushrooms, while the heat is still going. Stir constantly until thick and creamy, about 3 minutes.
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.
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.
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.
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.
Sodium: 274.2mg | Sugar: 2.9g | Calories: 112kcal | Fat: 7.2g | Protein: 2g | Carbohydrates: 10.9g