Dairy Free Green Bean Casserole Recipe By Tasty Food

ULTIMATE GREEN BEAN CASSEROLE RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200˚C).
• In a large pot of salted boiling water, blanch the green beans for 3 minutes, until tender and bright green. Drain and transfer to a 9x13-inch (23x33 cm) baking dish.
• Melt 4 tablespoons of butter in a large pan over high heat. Add the onions and cook for 8 minutes, until softened and translucent.
• Add the mushrooms and cook for 5 minutes, until browned. Add the garlic and cook just until fragrant, about 1 minute.
• Transfer the vegetable mixture to the casserole dish with the green beans. Wipe out the pan.
• Melt the remaining 4 tablespoons of butter in the same pan. Add the flour and stir to combine. Cook until a golden brown roux forms, for 5 minutes.
• Add the milk, heavy cream, salt, pepper, chicken broth, and Parmesan cheese, and stir to combine. Reduce the heat to medium-low and cook until the sauce is thickened, about 10 minutes.
• Pour the sauce evenly over the vegetables in the casserole dish and toss until everything is well coated. Cover with foil.
• Bake for 20 minutes, then remove the foil and bake for another 10 minutes.
• Top the casserole with the fried onions, then serve.
• Enjoy!

DAIRY-FREE GREEN BEAN CASSEROLE RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C).
• Bring a small pot of water to a boil, then place a strainer over the top. Add the green beans to the strainer, cover, and steam for 10-15 minutes, or until fork-tender. Set aside.
• Heat a drizzle of olive oil in a medium pot over medium heat. Once the oil begins to shimmer, add the onion. Cook for 2 minutes, or until semi-translucent.
• Add the mushrooms and cook for 5-6 minutes, until they have released the majority of their juices. Add 2 tablespoons of olive oil, the garlic, and soy sauce. Cook for 2-3 minutes, until the garlic is fragrant.
• Stir in the flour to make a roux, then season with salt and pepper.
• While stirring continuously, pour in the non-dairy milk and bring to a boil. Cook for 4-5 minutes, until the sauce has thickened.
• Stir in the green beans and ½ cup (75 g) of the fried onions, until combined. Transfer to a medium baking dish and sprinkle on the remaining cup of fried onions.
• Bake for 20 minutes, or until bubbling.
• Serve warm.
• Enjoy!

DAIRY-FREE GREEN BEAN CASSEROLE (CAMPBELL'S COPYCAT!)

Steps:

• Preheat your oven to 350°F.
• In a medium bowl, whisk together the condensed soup, milk beverage, soy sauce, and pepper. Add the green beans and half (2/3 cup) of the fried onions, and stir to coat.
• Place the mixture in a 1½-quart casserole dish or a 9-inch round or square baking dish.
• Bake the casserole for 25 minutes. Give it a quick stir, and sprinkle the remaining onions on top. Bake for another 5 minutes.

DAIRY-FREE GREEN BEAN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cut green beans in half. Mix beans with soup in a casserole dish. Add chicken broth, 1 cup french-fried onions, and pepper.
• Bake in the preheated oven until beans are tender, about 20 minutes. Top with remaining onions and bake for 5 minutes more.

GREEN BEAN MUSHROOM CASSEROLE (DAIRY-FREE, GLUTEN-FREE, VEGAN)

Steps:

• Rinse and drain the soaked cashews and add them to a blender with water or coconut milk and blend until smooth and creamy, then set asidePrepare the Crunchy Onion Topping: Heat oil in a large pan on medium. Add onions and cook, stirring frequently, for about 5-7 minutes until they turn golden brown and translucent. Add a splash of water if they start sticking to the pan. Then add turmeric, sesame seeds, chopped cashews, and sea salt, mix, and set asideHeat another tablespoon of oil in the same pan over medium, add mushrooms and cook for about 5 minutes until all juices are released and mushrooms brownReduce heat to medium-low, add garlic, thyme, and a splash of water and stir for another minuteAdd the green beans and vegetable stock or water, season with sea salt and pepper, cover, and cook for 10-15 minutes, until beans are tender but not too soft and mushy. Then stir in the cashew sauce and mix to fully combinePour the mixture into a casserole dish, top with the crunchy onion topping and place in the oven on broil for about 4 minutes until slightly brown on top (optional). Let it cool for 5-10 minutes and enjoy! Rinse and drain the soaked cashews and add them to a blender with water or coconut milk and blend until smooth and creamy, then set aside Prepare the Crunchy Onion Topping: Heat oil in a large pan on medium. Add onions and cook, stirring frequently, for about 5-7 minutes until they turn golden brown and translucent. Add a splash of water if they start sticking to the pan. Then add turmeric, sesame seeds, chopped cashews, and sea salt, mix, and set aside Heat another tablespoon of oil in the same pan over medium, add mushrooms and cook for about 5 minutes until all juices are released and mushrooms brown Reduce heat to medium-low, add garlic, thyme, and a splash of water and stir for another minute Add the green beans and vegetable stock or water, season with sea salt and pepper, cover, and cook for 10-15 minutes, until beans are tender but not too soft and mushy. Then stir in the cashew sauce and mix to fully combine Pour the mixture into a casserole dish, top with the crunchy onion topping and place in the oven on broil for about 4 minutes until slightly brown on top (optional). Let it cool for 5-10 minutes and enjoy!
• Rinse and drain the soaked cashews and add them to a blender with water or coconut milk and blend until smooth and creamy, then set aside Prepare the Crunchy Onion Topping: Heat oil in a large pan on medium. Add onions and cook, stirring frequently, for about 5-7 minutes until they turn golden brown and translucent. Add a splash of water if they start sticking to the pan. Then add turmeric, sesame seeds, chopped cashews, and sea salt, mix, and set aside Heat another tablespoon of oil in the same pan over medium, add mushrooms and cook for about 5 minutes until all juices are released and mushrooms brown Reduce heat to medium-low, add garlic, thyme, and a splash of water and stir for another minute Add the green beans and vegetable stock or water, season with sea salt and pepper, cover, and cook for 10-15 minutes, until beans are tender but not too soft and mushy. Then stir in the cashew sauce and mix to fully combine Pour the mixture into a casserole dish, top with the crunchy onion topping and place in the oven on broil for about 4 minutes until slightly brown on top (optional). Let it cool for 5-10 minutes and enjoy!

FABULOUS SOY FREE GREEN BEAN CASSEROLE!

Steps:

• Thaw and drain green beans. Set aside.
• Add olive oil to a medium saucepan or small pot. Add 4 tablespoons butter, and heat on medium-high until melted.
• Finely chop mushrooms and onions and add to the butter and olive oil mixture. Heat until mushrooms darken and shrink, and onions become soft and translucent.
• Remove from heat. Add three tablespoons of flour and mix together.
• Add 1 1/2 cups of broth, salt, pepper (and any other spices you'd like), and heat on medium-high again until somewhat reduced. Add additional flour for a thicker sauce/soup.
• Pour over green beans and heat in the oven at 350°F for 30 minutes.
• Sprinkle french fried onions on top and bake an additional 5-10 minutes.