Prep 20 mins
Cook 1 hr
I have been really allergic to both milk and soy for years, as well as lactose intolerant, so I've been missing out on this holiday favorite for quite some time. Inspired by the recipe "I can't believe there's no lactose in this green bean casserole!" I made a version that is a little simpler and took it a step further by eliminating soy. My family thought it was even better than the traditional recipe! Additional allergy/diet options: To make this recipe totally vegan/free of lactose, use margarine instead of butter. To make it gluten free, use gluten free all-purpose flour mix, available in most grocery store natural or allergy food sections. Caramelize some onions and put them on top instead of the french-fried variety. This is also a delicious option for those who want to avoid egg. To make sure this dish is soy free, be extra careful when you check the labels for french fried onions, as some brands use soy protein or soy flour in their batter. Enjoy!
- 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
- 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.
Cute name but not dairy-free.
This is not a dairy free recipe the second ingredient is butter. However you could use non dairy substitute.
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!