The classic Thanksgiving side dish gets a dairy-free makeover in this green bean skillet casserole, mushrooms are optional.
I know it feels like Thanksgiving is a million months away still, but before you know it, it the trees will have lost their leaves and we’ll all be scrambling to figure out what we’re contributing to our Thanksgiving dinners. It can be even harder if you’re living dairy free, but this green bean skillet casserole is the dish you should make. It’s the best way to make sure you aren’t going to leave hungry – or sick – and, you won’t have to miss out on a classic Thanksgiving dish. Plus, it has vegetables, so that makes it healthy, right?
Personally, I have never been a big fan of mushrooms, so I choose to leave them out, but if you wanted to add mushrooms to this dish, you could sauté some chopped mushrooms with the onion. This would not only give you more volume for your dish, it would add even more flavor (flavor that I don’t really care for, but flavor all the same). So mushrooms or no mushrooms. It’s your decision.
The skillet part of this green bean skillet casserole is also a totally optional thing. If you want to transfer the green beans and sauce to a casserole dish before baking, go for it. I think this would be especially helpful if you’re bring the casserole somewhere, because cast iron skillets can get quite heavy. If you’re making it at home though, this is the cast iron is way to go. You only dirty one pan, and that can be a game changer if you’re hosting Thanksgiving dinner. Nobody likes dishes, right?
Green Bean Skillet Casserole
Yield 8 servings
- 1 1/2 pound green beans, trimmed and halved
- 2 tablespoons olive oil
- 2 teaspoons minced garlic
- 3 tablespoons all-purpose flour
- 3/4 cup chicken or vegetable broth
- 1 1/4 cup almond milk
- 1/2 teaspoon onion powder
- 1/2 teaspoon coarse salt
- 1/4 teaspoon black pepper
- 2 cups fried onions
- Preheat oven to 400˚F.
- Bring a large pot of salted water to a boil. Blanch green beans for about 4 minutes, or until bright green and slightly tender. Drain.
- Heat 2 tablespoons olive oil in a 12-inch cast iron skillet over medium-high heat. Add garlic and sauté until fragrant, about 30 seconds.
- Whisk in flour until a roux has formed. Slowly add broth, whisking into the roux until smooth. Add almond milk and continue to whisk. Add onion powder, salt and pepper. Bring sauce to a simmer and allow it to thicken, about 5 minutes. Adjust seasoning with salt and pepper, if desired.
- Stir in green beans and 1/2 cup onions until evenly coated in sauce. Top casserole with remaining onions and bake for 15 minutes, or until sauce is bubbling and onions have browned. Remove from oven and allow to cool for about 10 minutes before serving.
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