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    You are at:Home»Dairy-Free Recipes»Sides»Green Bean Casserole

    Green Bean Casserole

    4
    By Alisa Fleming on November 19, 2006 Sides

    This green bean casserole recipe was published with the Quad City Times.

    Special Diet Notes: Green Bean Casserole

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.

    Green Bean Casserole
     
    Print
    Author: Alisa Fleming
    Ingredients
    • 1 can French-cut green beans
    • 1½ canisters vegan French-fried onions
    • 1½ cups dairy-free milk beverage
    • 1 cube veggie bouillon (if not vegan, may use chicken bouillon)
    • ⅔ tablespoon corn starch mixed with 2-3 tablespoons cold water to use as a thickener
    • ½ medium onion, diced
    • 1 carrot, diced
    • ¾ cup chopped mushrooms (button, crimini or portabella)
    • 1 tablespoon vegetable oil
    • ½ teaspoon each of garlic, salt, pepper, basil, oregano, sage, marjoram, thyme, plus any other herbs desired
    Instructions
    1. Heat soy milk and veggie bouillon in a saucepan, stirring until bouillon cube disintegrates. Do not boil or scald the dairy-free milk; just heat it.
    2. Sauté onions, carrots and mushrooms in the vegetable oil in a skillet.
    3. Add salt, pepper, and herbs and spices.
    4. Mix the starch and water well, and pour into the milk/bouillon.
    5. Stir well, because this will coagulate pretty quickly. Quickly add the can of green beans, the sautéed veggies and about half of French-fried onions, and stir well.
    6. Pour that mixture into a casserole dish or pan and top with remaining French-fried onions.
    7. Bake in oven at about 350 degrees for 10-15 minutes, until the onions begin to brown.
    3.5.3229
     

     

    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    4 Comments

    1. Meghan on September 30, 2018 2:02 pm

      How many servings is this?

      Reply
      • Alisa Fleming on October 1, 2018 7:56 am

        Hi Meghan, it auto-pulled my name as the author, but this was a contributed recipe. I looked, and it should serve 6, but I think a very large can of green beans was used. If using a standard-sized can, you might want to use 2 cans.

        Reply
    2. Bailey on November 4, 2016 10:05 am

      Is it safe to assume that I can substitute Soy milk for Almond milk instead?

      Reply
      • Alisa Fleming on November 7, 2016 8:46 am

        Yes, as long as the almond milk flavor works for you in this! Almond milk does have less protein, so it will thicken just a bit less.

        Reply

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