Wax Bean/Green Bean Casserole
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.