I Cant Believe Theres No Dairy In This Green Bean Casserole Recipes

Steps:

• Preheat the oven to 375°F (190°C).
• Bring a small pot of water to a boil, then place a strainer over the top. Add the green beans to the strainer, cover, and steam for 10-15 minutes, or until fork-tender. Set aside.
• Heat a drizzle of olive oil in a medium pot over medium heat. Once the oil begins to shimmer, add the onion. Cook for 2 minutes, or until semi-translucent.
• Add the mushrooms and cook for 5-6 minutes, until they have released the majority of their juices. Add 2 tablespoons of olive oil, the garlic, and soy sauce. Cook for 2-3 minutes, until the garlic is fragrant.
• Stir in the flour to make a roux, then season with salt and pepper.
• While stirring continuously, pour in the non-dairy milk and bring to a boil. Cook for 4-5 minutes, until the sauce has thickened.
• Stir in the green beans and ½ cup (75 g) of the fried onions, until combined. Transfer to a medium baking dish and sprinkle on the remaining cup of fried onions.
• Bake for 20 minutes, or until bubbling.
• Serve warm.
• Enjoy!

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cut green beans in half. Mix beans with soup in a casserole dish. Add chicken broth, 1 cup french-fried onions, and pepper.
• Bake in the preheated oven until beans are tender, about 20 minutes. Top with remaining onions and bake for 5 minutes more.

Steps:

• In a small saucepan, melt 2 Tbsp margarine. Add mushrooms and garlic and saute till the mushrooms change color (about 1 minute). Pour the mixture out into a bowl and set aside.
• Melt the remaining 6 Tbsp margarine. Add flour gradually and whisk into butter. Add mushroom mixture back in, along with onion powder, salt, pepper, and gradually add hot soy milk. Cook for another 30 seconds, stirring constantly.
• Pour this mixture into a 9x13 casserole dish. Add the cold soy milk, salt, pepper, and 1 cup of the onions. Drain 2 of the 3 cans of green beans before adding. Add the third can with its juices. Pour the remaining onions on top.
• Cover with foil and bake at 350 for 30 minutes.

Steps:

• Cook green beans according to package directions.
• In a medium saucepan over low heat saute onions, thyme and parsley in butter for 5 minutes.
• Blend in salt, pepper, flour and lemon peel. Add sour cream and sherry, and cook on low for 3 minutes.
• Grease a medium/large casserole dish with butter, add cooked and drained beans to the dish. Pour the sour cream and spice mix over the beans, stir gently to coat. Sprinkle grated cheese and bread crumbs over the top of the dish.
• Bake at 350 for 20 to 30 minutes, until topping is lightly browned.

Steps:

• 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.