Green Bean Casserole

This is probably my FAVORITE Thanksgiving dish. I've been working on how to finally recreate it without dairy and Tom, the biggest Green Bean Casserole critic, agrees - its a hit! 

Green Bean Casserole

Serves 4


Green Bean Casserole

  • 4 cups green beans
  • 4 cups mushrooms, sliced
  • 1/2 cup water
  • 1 tbsp soy sauce
  • 1 onion, chopped
  • 1 clove garlic, chopped
  • 1 cup vegetable broth
  • 1/2 cup almond milk
  • 1 cup fried onion pieces

Make the Mushroom Soup

In a large saucepan on your stove top, combine 2 cups sliced mushrooms, 1 onion, 1 clove of garlic, 1 cup vegetable broth, and 1/2 a cup of almond milk. Heat together for 20 minutes. When done, blend in a Vitamix, food processor, or blender until smooth.

Saute More Mushrooms

Add the remaining 2 cups of sliced mushrooms to a skillet with 1/2 a cup of water and 1 tbsp of soy sauce and gently saute while the soup is cooking. If the liquid in the pan completely aborbs into the mushrooms, add another 1/2 cup of water. These mushrooms will make a thin sauce.

Blanch the Green Beans

Bring a pot of water to a boil and add in the green beans. Boil about 5-10 minutes until the beans are just cooked through.

Bake the Casserole

Add the green beans, sauteed mushrooms, and mushroom soup to a baking dish and mix together. Add in 1/2 a cup of fried onion pieces and mix thoroughly. Bake covered for 30 minutes at 350 degrees.

Uncover, add another 1/2 cup of fried onion pieces to the top and bake another 15 minutes. 

Green Bean Casserole