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A casserole dish with green bean casserole, a wooden spoon, a salad with oranges and pomegranate, and a stack of plates with forks on a blue tablecloth.

Green Bean Casserole

Prep Time:
20 Minutes
Cook Time:
30 Minutes
Difficulty:
Easy
Serves Up To:
6 Servings

Nutrition Information

Calories
270
Total Fat
21g
Total Carbohydrates
19g
Cholesterol
0mg
Sodium
440mg
Dietary Fiber
3g
Sugars
4g
Protein
3g

Ingredients

  • 1 lb. green beans, trimmed
  • ¼ cup + 2 Tbsp. olive oil, divided
  • 1 (8 oz.) package baby Bella mushrooms, sliced
  • 3 cloves garlic, minced
  • ⅓ cup all-purpose flour
  • 1 cup vegetable broth
  • ½ tsp. salt
  • ½ tsp. pepper
  • 1⅓ cups crispy fried onions, divided

Directions

  1. Preheat oven to 400° Bring a large pot of water to a boil and prepare an ice bath in a large bowl. Add green beans to boiling water and cook about 5 minutes, until bright in color and slightly tender. Immediately submerge green beans in ice bath. Strain and set aside.

  2. In a large skillet over medium heat, add 2 tablespoons olive oil. Add mushrooms and sauté until moisture is released, then add garlic and cook until fragrant. Remove from pan and set aside.

  3. In the same skillet over medium heat, add remaining ¼ cup olive oil. Sprinkle flour over oil and whisk until combined. Slowly whisk in broth and almondmilk. Stir constantly and cook until thickened. Stir in salt and pepper.

  4. In a greased 1.5-2-quart casserole dish, add green beans, mushrooms and ⅔ cup onions. Pour sauce over mixture and stir until coated.

  5. Bake 25 minutes, until hot and bubbling. Gently stir and sprinkle with remaining 1/3 cup onions. Bake 5 minutes, or until crispy on top.

  6. Serve and refrigerate leftovers.

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