American · Dinner
Green Bean Casserole
A dairy-free take on the American holiday classic, layering fresh green beans in a savory mushroom sauce built from oat milk and vegetable stock, then topped with crispy fried onions. Baked until bubbling and golden, the beans stay tender with an earthy, umami-rich base and mild garlic warmth.
$3
20 minsPrep
35 minsCook
55 minsTotal
EasyLevel
Nutrition per serving
432Calories
5.6gProtein
33.4gFat
29.6gCarbs
8.3gSugar
5.4gFiber
755mgSodium
0mgChol
4.6gSat Fat
385mgPotassium
112mgCalcium
2.1mgIron
0mcgVitamin B12
8.2mgVitamin C
Goes well with
Sparkling apple cider
local
California Chardonnay
international
vegetarian
vegan
high-fiber
gluten-free-adaptable
low-calorie
dairy-free
Instructions
1
Prep
Heat the oven to 375F. Trim and halve the green beans into bite-size pieces and thinly slice the mushrooms.
2
Boil
Blanch the green beans in salted boiling water over high heat for 5 minutes until bright green and just tender, then drain.
3
Saute
Cook the sliced mushrooms and minced garlic in olive oil over medium heat for 6 minutes until liquid evaporates and edges brown, then stir in flour for 1 minute.
4
Simmer
Pour in the oat milk and vegetable stock, stir in cream cheese alternative, salt, and pepper, and simmer over medium-low heat for 4 minutes until the sauce coats a spoon.
5
Plate
Fold the green beans into the sauce, transfer to a baking dish, scatter the crispy fried onions on top, and bake at 375F for 15 minutes until bubbling, then rest 5 minutes.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g green beans, trimmed and halved
- 7 oz200g mushrooms
- 4 tbsp60g olive oil
- 2 tbsp16g all-purpose flour
- 1 cup240ml oat milk
- 1/2 cup120ml vegetable stock
- 2 tbsp30g dairy-free cream cheese alternative
- 2 clove2 clove garlic
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2/3 cup50g crispy fried onions
