Dairy Free Classic Mushroom Green Bean Casserole

Total time1 hr 5 min

Prep time20 min

Cook time45 min

Dairy Free Classic Mushroom Green Bean Casserole

Crisp-tender green beans get folded into a deeply savory mushroom sauce, built on sautéed onion, garlic, and thinly sliced cremini mushrooms cooked down until golden and fragrant. A whisper of nutmeg and black pepper rounds out the flavor before the whole thing gets loaded into a baking dish and blanketed with crispy fried onions. The top bakes up shatteringly crunchy while the sauce underneath goes bubbly and thick enough to coat every bite of green bean. It's the kind of holiday side that disappears fast, with that classic casserole texture — tender vegetables, rich sauce, crunchy topping — fully intact. This one's a solid pick for a dairy free spread, no one at the table will guess it's anything but the classic.

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Ingredients

8 servings

1 ½ lb fresh green beans, trimmed and cut into 1-inch pieces
Birds Eye Steamfresh Cut Green Beans Frozen Vegetables - 10 Oz Birds Eye Steamfresh Whole Green Beans Frozen Vegetables - 10.8 Oz Libbys Green Beans Cut - 14.5 Oz Libbys Green Beans French Style - 14.5 Oz Green Giant Green Beans Half-Sliced French Style - 14.5 Oz
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1 tsp salt, plus more for the blanching water

For the mushroom sauce

3 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 medium yellow onion, finely diced
3 cloves garlic, minced
10 oz cremini mushrooms, thinly sliced
3 tbsp all-purpose flour
1 ½ cups low-sodium chicken broth
¾ 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 black pepper
¼ tsp freshly grated nutmeg

For the topping

2 ½ cups crispy fried onions (one 6 oz can), divided

Instructions

1
Preheat the oven to 375°F (190°C). Bring a large pot of generously salted water to a boil. Add the green beans and cook for 5 minutes, until bright green and just barely tender but still with a firm bite. Drain in a colander and set aside.
2
Melt the butter in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.

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