Looking for a healthy dairy-free green bean casserole recipe that’s made from scratch with nourishing ingredients? Then this recipe is for you! I’m confident that it’s not only easy to prepare, it’s also quite delicious. Overall it is sooooo much better than the worn out canned versions.
I know most people only think about making green bean casserole during the holiday season, but why not enjoy it throughout the year? When you think about it, it actually makes sense to prepare it in the summer when green beans are in season. If you don’t have fresh on hand don’t worry, just use frozen beans. The baby french beans (haricot vert) produced by Woodstock are my favorite frozen beans; they’re picked when young and tender.
This version of dairy free green bean casserole is easier than traditional baked versions. Most homemade green bean casserole recipes involve blanching the beans in water first, making a mushroom gravy, assembling the casserole, then baking for about 30 minutes. My skillet version is easier because it skips the blanching (not necessary!) and instead the beans are cooked right in the mushroom gravy. The main recipe is prepared in a cast iron skillet and once assembled the skillet is placed under the broiler for a mere 20 seconds to crisp up the onions. The typical baking step is eliminated.
- Sauté onions to be used for the topping.
- Sauté mushrooms then prepare a mushroom gravy.
- Cook the beans in the gravy.
- Arrange the topping over the skillet casserole.
- Briefly broil.
Dairy-Free Green Bean Casserole
- 10.5-inch cast iron skillet, 3 inches deep
- 12-inch non-stick skillet (or stainless steel)
For the Onion Topping
- 1 Tablespoon olive oil
- 1 large yellow onion
For the Skillet Casserole
- 1 Tablespoon olive oil
- 8 ounces mushrooms of your choice, sliced or cubed
- 1 pinch cayenne, optional
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1 Tablespoon fresh thyme leaves, or 1 teaspoon dried thyme
- 1-1/4 cup low-sodium vegetable broth, such as Pacific Foods brand
- 1 cup unsweetened coconut milk from a carton, such as So Delicious brand
- 4 teaspoons arrowroot powder (1 Tablespoon + 1 teaspoon)
- 10 to 12 ounces french green beans (haricot vert), fresh or frozen; or use regular green beans
- 1/4 cup gluten-free bread or cracker crumbs (see FAQs below)
- Sweet paprika
To Make the Onion Topping
- Cut the onion in half lengthwise, from stem to root. Lay the flat sides down and cut into 1/8-inch-thick slices.
- Heat the first Tablespoon of oil in a large non-stick (or stainless steel) skillet over medium heat with a bit of the onion. When it begins to gently sizzle, add the remaining onion slices, separating them as you place them in the pan.
- Turn the heat down to medium and sauté, stirring often, for about a half hour or longer. You want the onions to soften and just start to caramelize (turn a bit walnut brown). You don’t want them to crisp up at this point.
To Make the Skillet Casserole
- Heat the second Tablespoon of oil in a deep cast iron skillet over medium-high heat with a bit of mushroom. When it begins to sizzle, add the remaining mushrooms and cook, stirring often, until they release their liquid and begin to turn golden brown.
- Stir in the cayenne, black pepper, garlic, salt, thyme and continue to cook for about 30 seconds.
- Reduce the heat and slowly stir in the vegetable broth and coconut milk. Scrape the bottom of the pan with a wooden spoon to release any bits of mushrooms. Simmer, partially covered, for about 3 minutes; stir occasionally.
- Spoon about 1/4 cup of the gravy into a small bowl and let it cool down for a couple of minutes. Add the arrowroot powder and whisk until smooth, then slowly pour back into the skillet while stirring. Simmer, stirring, until thickened (this will happen almost immediately)
- Cut or snap the beans in half and arrange in the gravy so they are submerged. Simmer partially covered until the beans are just tender. Baby french beans cook in only 4 minutes; larger beans will take longer. Don’t overcook.
- Sprinkle the bread crumbs (or cracker crumbs) on top of the casserole, next sprinkle the paprika, and then arrange the sautéed onions.
- Place under the broiler (not too close) for about 20 seconds until some of the onions are a bit crispy.
You can use almond crackers, such as Simple Mills brand, to make healthy, gluten-free bread crumbs. Simply pulse them in your food processor until the crackers are evenly chopped into crumbs (don’t overprocess). For reference, one box of Simple Mills almond crackers makes 1 cup of bread crumbs.
Yes, that’s why I don’t suggest blanching them first; just simmer the beans in the mushroom gravy until tender. Cook until they turn bright green and are tender with a slight crunch.