Fabulous Soy Free Green Bean Casserole!
photo by alily.17
- Ready In:
- 1hr 20mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 3 tablespoons olive oil
- 8 tablespoons butter
- 10 button mushrooms
- 1⁄2 red onion
- 3 tablespoons flour
- 1 teaspoon pepper
- 1 teaspoon salt
- 1 1⁄2 cups chicken broth or 1 1/2 cups vegetable broth
- 16 ounces frozen green beans
- 6 ounces French-fried onions
directions
- 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.
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Reviews
-
This truly is the best! It beats the traditional recipe by far! My son has recently found that he is lactose intolerant and he is a big green bean casserole fan. I used fresh green beans that I cooked first until just tender. I also mixed some of the onions with the beans and then put some more on later for a crisp topping. He doesn't care for mushrooms, but said he couldn't taste them in this recipe. Everyone at Thanksgiving dinner raved about this side dish and all agreed it was the best ever. I did use 4 T of butter as suggested by another reviewer and it was just right. Thanks for the great recipe!
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I used the other half an onion to make y own fried onion. This recipe came out quite well, and we'll definitely make it again. The only thing that was strange is that it calls for 8 Tbsp butter (I used Earth Balance), but I only ever saw a place for 4 Tbsp in the written instructions. 8 Tbsp really made it too greasy, so I think that 4 Tbsp must be the right amount.
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It was a little greasy however I think that's because my butter didnt measure it just fell in. Besides that anyone who has a dairy allergy would read butter and think of the butter substitute they use. My daughter is allergic to both soy and dairy so butter is earths best soy and dairy free butter. So to me it was dairy free. I agree 4 tbs of "butter" would be fine. Definitely a keeper and a recipe ill be making for future get togethers.
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