One of my absolute favorite side dishes has to be a green bean casserole! An obvious go-to for Thanksgiving, but also a winner for other meals too. So many of these recipes include canned cream soup or condensed milk, so I wanted to test out a recipe made with plant-based milk (you could also use almond milk) since I partnered with NotMilk™. Plus, it’s actually super easy to make this sauce from scratch!
- Green Beans – 1 pound, trimmed
- Mushrooms – 8 ounces, sliced
- Garlic – 2 cloves, minced
- Olive Oil – 5 tablespoons, divided
- All-Purpose Flour – 6 tablespoons
- Vegetable Broth – 1 cup
- Almond Milk or Plant-Based Milk – 2 cups
- Salt & Pepper – 1/2 teaspoon each
- Nutmeg – a pinch
- Fried Onions -1 1/2 cups, divided
How to Make this Green Bean Casserole:
- Preheat the oven to 400°F
- Cook the green beans. Boil a large pot of water and add a pinch of salt. Fill a bowl with cold water and ice for when the beans are cooked. Add the green beans to the boiling water and cook for 5-6 minutes. Then transfer to the bowl of ice water.
- Cook the mushrooms. Set a skillet over medium high heat, add 1 tablespoon of olive oil. Cook the mushrooms for 5-7 minutes. Remove and set aside.
- Make the sauce. Wipe out the skillet and set over medium heat. Add the remaining olive oil, 4 tablespoons. Stir in the all-purpose flour. Cook about 2 minutes, continuously stirring. Slowly whisk in the vegetable broth and then the almond milk. Continue whisking. Cook for 3-5 minutes or until the sauce has thickened. Stir in the salt, pepper, and nutmeg.
- Combine the beans after you strain them, mushrooms, sauce, and 1/2 cup fried onions into a mixing bowl. Stir well.
- Transfer the combined ingredients to a casserole dish.
- Bake for 15-20 minutes, until the sauce is bubbling.
- Remove and top with the remaining fried onions, 1 cup.
- Bake for 5 more minutes, until crispy on top.