Dairy Free Green Bean Casserole
This healthier version of green bean casserole is simple to make and will be a hit at your Thanksgiving or Christmas. Vegan, nut-free, gluten free, and dairy free-friendly!
Servings: 4 people
Calories: 197kcal
Ingredients
Fried Shallots
- 5-6 large shallots, peeled and thinly sliced into rings
- ¼ cup all purpose flour * see notes for GF
- 2 tablespoons panko
- Canola, safflower, or other high heat oil
Casserole
- 2 tablespoons pressed oil or olive oil
- 8 oz button mushrooms, sliced
- 1 garlic clove, peeled and minced
- 3 tablespoons all purpose flour * see notes for GF
- 1-¼ cups broth of choice
- ½ cup oat milk
- 12-16 oz fresh green beans, trimmed
- ¼ cup panko
- kosher salt and pepper
Instructions
- To make the fried onions - In a bowl, add ¼ cup of flour and panko with a small sprinkle of salt and pepper. Toss your cut shallots in the flour and shake excess off. In a cast iron pan, pour enough oil to cover the bottom of your pan about ½ inch. Heat over medium high until it sizzles if you flick a bit of water into it. Add the floured shallots, in batches if necessary, spread out with enough room so they're not on top of each other, and fry until light golden brown - about 4 minutes. Remember they will cook more in the oven. If they're dark brown, just save them to top at the end. Remove with a slotted spoon and place on a paper towel to drain. Drain remaining oil out of the pan.
- Preheat oven to 400 degrees Fahrenheit. Heat a large pot of salted water over high heat until boiling. Toss the green beans in the pot and boil for 1 min and 30 seconds. Immediately remove, drain, and put in an ice water bath (a bowl of ice and water). Drain and pat dry. This process is called parboiling.
- In a cast iron or oven safe skillet, melt 2 tablespoons of pressed oil or olive oil and add the mushrooms until browned - about 3-4 minutes. Add garlic and saute about a minute more, stirring frequently with a wood spoon.
- Add 3 tablespoons of flour (or 2 tablespoons of cornstarch) and stir to coat the mushrooms. Gradually add in the broth, whisking it until smooth and bubbling, about a minute. Pour in the milk, whisk, and bring to a steady simmer, stirring frequently for about 5-6 minutes until the sauce has thickened. Add about ½ teaspoon kosher salt and pepper.
- Add the parboiled green beans to the mushroom mixture and stir to coat. Then sprinkle your fried shallots and the remaining panko on top. Place in the oven at 400 degrees F for 15 minutes, until bubbly and browned on top.
Notes
- Use 2 tablespoons of cornstarch or substitute your favorite gluten free all purpose flour for a gluten free sauce, and arrowroot or cornstarch for the fried shallots
- I like to use Earth Balance Pressed Oil and Oatly full fat oat milk for dairy free.
- If you don't want to make this dairy free, use whole milk and butter or ghee.
- Buy a pre-washed/trimmed bag of fresh green beans to make it easy. Use the full size green beans and not "French green beans or haricot verts".
Nutrition
Serving: 6oz | Calories: 197kcal | Carbohydrates: 28g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 107mg | Potassium: 517mg | Fiber: 4g | Sugar: 8g | Vitamin A: 811IU | Vitamin C: 14mg | Calcium: 84mg | Iron: 2mg