I lived in the deep south of coastal Georgia, USA for four years in my early to mid 20’s, and one of the few things I brought back to Canada with me was a love for southern green bean casserole. They make it with a can of Campbell’s cream of mushroom soup and French’s fried onions, and people use canned or frozen green beans so it’s quick to throw together to bring to a family or church potluck. I came up with this dairy-free version to accommodate our family’s allergies. It’s a little more labour intensive, but it was a big hit at our Thanksgiving dinner earlier this month, and I hope you enjoy it too!
Ingredients
1 finely chopped onion
2 cloves garlic, minced
1 c mushroom slices
2 T coconut oil
2 T corn starch whisked in 0.5 c cold water
1 cup coconut beverage
1 T vegetable bouillon
1 teaspoon freshly ground black pepper
20 oz frozen green beans
2 cans (79 g each) crispy French’s fried onions (or an organic equivalent)
Instructions
- Preheat the oven to 375 degrees F. Take green beans out of the freezer to start thawing.
- Heat the coconut oil, sauté the onions and cook until soft and translucent, about 4-5 minutes.
- Add the mushrooms and garlic and cook until the mushrooms are browned and cooked.
- Add the coconut milk and bouillon, then whisk in the corn starch water to prevent lumps, and simmer till thickened.
- Add the green beans and 1 can of crispy fried onions. Stir to combine.
- Pour the green bean mixture into an 9×9 casserole dish and bake covered with foil for 40 minutes.
- Remove casserole from oven, sprinkle second can of crispy fried onion evenly on the top and bake uncovered for another 10 minutes till browned and bubbling around the edges.
- Serve hot. Leftovers are also delicious reheated.
Plum Hill 