Wax Bean/Green Bean Casserole

By Bounty & Soul | June 9, 2020

Wax Bean/Green Bean Casserole

Print Recipe
10-ingredient, 30-minute green bean casserole from scratch! Creamy, flavorful, and delicious. Perfect for the holidays and beyond.

Ingredients

  • 1 pound wax beans or green beans rinsed, trimmed and cut in half
  • 2 Tbsp butter or olive oil
  • 1 medium shallot minced
  • 2 cloves garlic minced
  • 1 cup finely chopped mushrooms button, baby bella, or cremini
  • 2 Tbsp all-purpose flour
  • 3/4 cup vegetable broth
  • 1 cup unsweetened plain almond milk
  • Sea salt and black pepper
  • 1 1/2 cups crispy fried onions, divided

Instructions

  • Preheat oven to 400 degrees F.
  • Bring a large pot of water to a boil and salt generously. Add green beans and cook for 5 minutes, then drain and place in an ice water bath to stop cooking. Drain and set aside.
  • Prepare the sauce in a large oven-safe skillet over medium heat. Add butter or olive oil and shallots and garlic. Season with salt and pepper and stir. Cook for 2-3 minutes, then add mushrooms and season with a bit more salt and pepper. Cook for 3-4 minutes more or until lightly browned.
  • Sprinkle in flour and whisk to stir and coat the veggies. Cook for 1 minute, then slowly add in veggie stock, whisking to incorporate.
  • Add almond milk and whisk to stir again. Season with a touch more salt and pepper and bring to a simmer, then reduce heat to low to thicken. Cook for 5-7 minutes more, or until thick and bubbly. Taste and adjust seasonings as needed.
  • Remove from heat and add 1/2 of the fried onions and all of the cooked green beans. Toss to coat well, and top with remaining fried onions.
  • Bake in oven for 15 minutes or until warmed through, bubbly and slightly browned on top.
  • Serve immediately (handle pan carefully).

Notes

Leftovers store well in the fridge for up to a few days.
Adapted from Alton Brown and The Minimalist Baker’s “Vegan Green Bean Casserole” recipe.