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Traditional Green Bean Casserole From Scratch – GF, Dairy Free

  • Author: Sharon Matten - Kosher Everyday

Description

This recipe takes the traditional non-Kosher version of the Thanksgiving classic, and turns it into an amazing, updated, new Thanksgiving must-have for Kosher and Gluten Free eaters alike!


Ingredients

Scale
  • FOR THE GREEN BEANS
  • 2 pounds fresh green beans, tips removed
  • 2 tablespoons canola/avocado oil
  • 2 gloves fresh garlic, finely chopped
  • 1 large sweet onion, finely chopped
  • 8 ounces Baby Bella/Crimini mushrooms, diced
  • FOR THE SAUCE
  • 4 tablespoons dairy-free margarine
  • 1/4 cup all purpose flour (can be Gluten Free)
  • 1/2 cup vegetable stock
  • 1 cup almond/soy milk
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • TO FINISH
  • nonstick vegetable spray
  • French Fried Onions

Instructions

  1. Spray a 9×13-inch casserole with nonstick vegetable spray. Set aside.
  2. Preheat oven to 350 degrees F.
  3. Fill a large stock pot around 2/3 full with water. Bring to a boil.
  4. Fill a very large bowl 1/2 filled with ice water. Set aside.
  5. Submerge the green beans in the boiling water. Cook for 2-3 minutes until bright green. Immediately transfer the green beans to the ice water bath. You can do this step in batches if your pot is not large enough to accommodate all the green beans in one batch.
  6. Once the green beans are completely cooled, thoroughly drain and return to the bowl.
  7. Heat the oil n a large skillet (10 to 12-inches). Add the garlic and onion and sauté until the onion is slightly caramelized.
  8. Add the mushrooms to the skillet and sauté until the mushrooms are soft.
  9. Transfer the mushroom mixture to the bowl with the green beans. Toss to evenly coat the green beans.
  10. FOR THE SAUCE
  11. In a large measuring cup, combine the stock and almond milk. Set aside.
  12. In the same skillet that was used for the mushroom mixture, melt the margarine over low heat.
  13. Add the flour all at once, whisking constantly, until the mixture is dry.
  14. Slowly, whisking constantly, pour the liquid into the skillet. Whisk to remove any lumps and cook until the mixture is thickened.
  15. Off the heat and whisk in the salt and pepper.
  16. Pour the sauce over the green beans. Stir to combine.
  17. TO FINISH
  18. Place the green beans in the prepared casserole. Top with French Fried Onions.
  19. Bake for 30 minutes until the onions are crisp and the green bean mixture is bubbling.
  20. Serve hot.

Notes

  • Be sure to make extra green beans for people to “shnuker” while preparing your meal!
  • While the original recipe is always the best, I’m including some tips to make prep even faster.
  • TIME SAVING TIPS
  • You can use frozen, defrosted green beans for this recipe as well. You can even use the cut up variety.
  • There are non-dairy cream of mushroom soups available in grocery stores such as Tabatchnick and Imagine brands. I’ve used them for this recipe in the past. The Tabatchnick one is probably the best of the options.
  • If you can find them, you can use store bought French Fried Onions. I’ve found gluten free ones at Aldi.
  • I used my Hindy Chopper (a.k.a. Vidalia Onion Chopper) to dice the onions and mushrooms.

Ingredients

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