Lean Green Bean Casserole

Green Bean Casserole with Homemade Oven-Fried Onions

I made this for Thanksgiving dinner and it was a hit. What’s nice about this dish is it’s a family favorite without the heaviness from the cream and wheat flour. To lighten it up, I used veggie broth with a little soy creamer and fresh lemon juice. If you don’t want to use soy creamer, feel free to use coconut milk. I did want to add some protein so I added a little almond meal. To make sure it packed a lot of flavor, I decided to use both fresh and dried mushrooms.

This is a great holiday side dish that the whole family will love. The Homemade Oven-Fried Shoestring Onions are a great recipe to make with children. I highly recommend making them in advance, though, to secure enough oven space for the casserole.

This recipe is an adaptation from a bunch of different recipes including my mom’s traditional Green Bean Casserole recipe, the Grain-Free Egg-Free Green Bean Casserole recipe by Grass Fed Girl, and the Best Vegan Green Bean Casserole recipe by A Veggie Venture. Hope you like it!


Lean Green Bean Casserole with Homemade Oven-Fried Onions
Serves: 6
You may want to make Homemade Oven-fried Shoestring Onions in advance so you have enough oven space. The recipe can be found here: http://dishbytrish.com/vegan-recipes/homemade-oven-fried-shoestring-onions Don't forget to soak dried mushrooms in hot water for 20-30 minutes.
  • 1½ pounds green beans, trimmed and chopped
  • 10 ounces button mushrooms, rinsed and trimmed
  • 1 ounces dried mushrooms, soaked and chopped (I used porcini)
  • 2 cloves garlic, minced
  • 2 tablespoons gluten-free all-purpose flour
  • ⅓ cup almond meal
  • 1 cup vegetable broth
  • 1 tablespoon fresh lemon juice
  • ¾ cup soy creamer
  • Salt and pepper to taste
  • 2 slices gluten-free bread
  • 1 tablespoon vegan butter, softened
  • Salt and pepper to taste
  • Homemade oven-fried shoestring onions (see above note)
  1. Preheat the oven to 425F. Bring a large pot of water to a boil. Place chopped green beans into boiling water and cook for 6-8 minutes. Drain and splash beans with cold water.
  2. In a large saucepan, place fresh and dried (but soaked) mushrooms, garlic, salt and pepper and cook over medium heat until mushrooms are soft. Whisk the flour and almond meal into the broth and add to saucepan. Reduce heat to low and continue stirring as mixture thickens. Add lemon juice and soy creamer and cook for another 5 minutes. Add green beans and stir until well combined and mixture has thickened. Remove from heat and set aside.
  3. For the topping: Roughly break apart 2 slices of bread and place into food processor along with vegan butter, salt and pepper. Process until crumbly. Set aside.
  4. Transfer green beans to an oven-safe casserole dish. Place topping on top of beans (if you are not serving this right away, refrigerate the topping separately). Bake at 425F for 30 minutes, or until bubbly on top. Add oven-fried onions to the top of the dish and serve warm.