Dairy Free Classic Mushroom Green Bean Casserole
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Learn more →Ingredients
8 servings
- 1 ½ lb fresh green beans, trimmed and cut into 1-inch pieces
- 1 tsp salt, plus more for the blanching water
For the mushroom sauce
- 3 tbsp unsalted butter
Chef's tipUse 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 tipUse 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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