I lived in the south on the coast of Georgia for four years, where I was introduced to my first green bean casserole. It goes extremely well with mashed potatoes, stuffing and turkey. Leftovers are awesome too. The southern recipe uses canned cream of mushroom soup, but most of them have a lot of preservatives, so here’s my dairy free version with homemade cream sauce made from scratch.
Ingredients:
2 containers French’s Fried Onions
1 bag frozen green beans
3 tablespoons coconut oil
salt & pepper
2 cloves garlic, crushed
6 mushrooms thinly sliced or quartered
1/2 onion, diced
1/4 cup cornstarch dissolved in 1/2 c water
1 cup vegetable or chicken broth
1/2 cup dairy free milk of your choice
Instructions:
- Pre-heat oven to 400 degrees.
- Melt oil in a pan over medium-high heat.
- Add onion, mushroom, salt & pepper (to taste) & garlic, saute lightly until browned.
- Add broth a little at a time, stirring constantly till smooth. Bring to a low simmer.
- Add dairy-free milk and bring back to a simmer, mix and add cornstarch water, stir constantly until thickened, remove from heat.
- Add frozen green beans, combine till beans are covered. Gently mix in 1 can of fried onions. Pour into a square casserole dish.
- Bake covered casserole for 15 minutes till cream sauce is bubbly and green beans are hot through.
- Remove from oven, cover top with second container of fried onions, and bake another 5-10 minutes till onions are nicely browned.
- Serve hot and enjoy!
Plum Hill 