This casserole layers tender green beans in a rich, creamy mushroom sauce, built from sautéed onion, garlic, and cremini mushrooms simmered with coconut milk until velvety and thick. A hint of soy sauce and thyme deepens the savory flavor, while a double layer of crispy fried onions bakes into a golden, crunchy topping that shatters with every bite. It’s comfort food at its best: hearty, creamy, and satisfying, with none of the heaviness you’d expect from a classic version. The whole dish comes together in one skillet and one baking dish, making it an easy holiday side or weeknight veggie addition. Because the sauce leans on coconut milk instead of traditional dairy, it’s a genuinely solid pick for a lactose free table without sacrificing any of that classic, spoon-coating richness.
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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 in a colander and set aside.
Heat the olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
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