Red Meat Allergy Friendly Classic Green Bean Casserole
Total time1 hr 10 min
Prep time25 min
Cook time45 min
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Learn more →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
- 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
- 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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