Red Meat Allergy Friendly Dairy Free Green Bean Casserole
Total time1 hr 5 min
Prep time20 min
Cook time45 min
4.5(4)
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Learn more →Ingredients
6 servings
For the casserole
- 1 ½ lb fresh green beans, trimmed and cut into 2-inch pieces
For the mushroom sauce
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 10 oz cremini mushrooms, thinly sliced
- 3 tbsp all-purpose flour
- 1 cup vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp soy sauce
- ½ tsp dried thyme
- ½ tsp salt
- ¼ tsp black pepper
For the topping
- 2 ½ 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 in a colander and set aside.
- 2
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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