Lactose Free Classic Green Bean Casserole

Total time1 hr 10 min

Prep time25 min

Cook time45 min

Lactose Free Classic Green Bean Casserole

Fresh green beans get blanched until just bright and tender, then folded into a savory mushroom sauce built from golden cremini mushrooms, plenty of garlic, and a hint of nutmeg for warmth. The whole thing gets topped with a generous double layer of crispy fried onions — one mixed right in, one piled on top — so every bite has that crunch. It bakes up bubbling at the edges with a deeply golden, crackly topping that makes this feel like the real holiday-table classic. Simple pantry seasoning and a quick simmer on the stovetop give the sauce real body without any fuss, and it comes together well ahead of dinnertime with just a short rest before serving. This is a genuinely solid pick for a lactose free spread, easy to make once and set proudly next to everything else on the table.

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Ingredients

8 servings

For the casserole

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

3 tbsp unsalted butter
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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