Alpha Gal Friendly Classic Green Bean Casserole

Total time1 hr 10 min

Prep time25 min

Cook time45 min

Alpha Gal Friendly Classic Green Bean Casserole

Green beans get a quick blanch until they're bright and just tender, then join a skillet of golden, deeply browned cremini mushrooms and fragrant garlic for a base that's anything but one-note. A savory sauce, built with a little flour and chicken broth and finished with warm nutmeg, coats every bite in something rich and velvety without leaning on heavy or cloying flavors. Crispy fried onions get folded right into the mix and then piled on top for a second layer of crunch, so the casserole bakes up bubbling underneath and deeply golden on top. It's the kind of side dish that disappears fast at a holiday table — comforting, familiar, and easy to portion out ahead of time. This version is a solid, worry-free pick if you're navigating an alpha-gal friendly menu, since there's nothing here that requires second-guessing before you dig in. Let it rest those five minutes out of the oven and the sauce sets up just enough to slice into neat, satisfying scoops.

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Ingredients

8 servings

For the casserole

2 lb fresh green beans, trimmed and cut into 2-inch pieces

For the sauce

3 tbsp unsalted butter
Country Crock Dairy Free Plant Butter Made With Olive Oil Miyoko's Creamery Plant Milk European Style Salted Butter, 8 oz Earth Balance Vegan Buttery Sticks Violife 100% Vegan Unsalted Plant Butter Country Crock Dairy Free Plant Butter with Avocado Oil
See all
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
10 oz cremini mushrooms, thinly sliced
3 cloves garlic, minced
3 tbsp all-purpose flour
1 ½ cups low-sodium chicken broth
1 cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
1 tsp soy sauce
½ tsp salt
¼ tsp black pepper
¼ tsp freshly grated nutmeg

For the topping

2 cups crispy fried onions

Instructions

1
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 through a colander and set aside.
2
Melt the butter in a large skillet over medium heat. Add the mushrooms and cook, stirring occasionally, for 6–8 minutes, until they have released their liquid and are golden brown at the edges.

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