Green Bean Casserole

A light version of the classic recipe with no sacrifice in taste.


  • 1 pound green beans (rinsed, trimmed and cut in half)
  • Oil spray (avocado, olive or canola)
  • 1 shallot, minced
  • 2 cloves garlic, minced or pressed
  • 1 cup finely chopped mushrooms
  • 2 tablespoons all-purpose flour
  • 3/4 cup vegetable broth or stock
  • 1 cup unsweetened plain almond milk
  • ¾ cup crispy fried onions
  • Salt and black pepper





  1. Preheat oven to 400 degrees F. Bring a large pot of water to a boil. Add green beans, cooking for 5 minutes, then drain and place in an ice water bath to keep green color. Drain and set aside.
  2. Next, prepare the sauce. Spray a large oven-safe skillet with oil spray and heat over medium heat. Add shallots and cook for 2-3 minutes, stirring occasionally.
  3. Add mushrooms and garlic and cook until lightly browned, about 4 minutes.
  4. Sprinkle flour over the vegetables, stir to coat, and cook for 1 minute. Do not worry if the mixture sticks to the pan, it will deglaze with the broth.
  5. Add the vegetable stock in a slow stream, whisking until blended, and scraping up any browned bits to incorporate.
  6. Whisk in plant milk, bring to a simmer, then reduce heat to low for 5-7 minutes, or until thick and bubbly. Taste and adjust seasonings, adding salt and pepper as needed.
  7. Remove from heat and add ¼ cup of the fried onions, tossing to coat. Then top with remaining fried onions.
  8. Bake for 15 minutes, or until warmed through and bubbly and slightly browned on top. Serve immediately.