Prep 20 mins
Cook 1 hr
I have been really allergic to both milk and soy for years, as well as lactose intolerant, so I've been missing out on this holiday favorite for quite some time. Inspired by the recipe "I can't believe there's no lactose in this green bean casserole!" I made a version that is a little simpler and took it a step further by eliminating soy. My family thought it was even better than the traditional recipe! Additional allergy/diet options: To make this recipe totally vegan/free of lactose, use margarine instead of butter. To make it gluten free, use gluten free all-purpose flour mix, available in most grocery store natural or allergy food sections. Caramelize some onions and put them on top instead of the french-fried variety. This is also a delicious option for those who want to avoid egg. To make sure this dish is soy free, be extra careful when you check the labels for french fried onions, as some brands use soy protein or soy flour in their batter. Enjoy!
- 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.
This truly is the best! It beats the traditional recipe by far! My son has recently found that he is lactose intolerant and he is a big green bean casserole fan. I used fresh green beans that I cooked first until just tender. I also mixed some of the onions with the beans and then put some more on later for a crisp topping. He doesn't care for mushrooms, but said he couldn't taste them in this recipe. Everyone at Thanksgiving dinner raved about this side dish and all agreed it was the best ever. I did use 4 T of butter as suggested by another reviewer and it was just right. Thanks for the great recipe!
I used the other half an onion to make y own fried onion. This recipe came out quite well, and we'll definitely make it again. The only thing that was strange is that it calls for 8 Tbsp butter (I used Earth Balance), but I only ever saw a place for 4 Tbsp in the written instructions. 8 Tbsp really made it too greasy, so I think that 4 Tbsp must be the right amount.
I made this recipe for Thanksgiving because my husband is allergic to dairy products and, I must say, it turned out wonderfully! It tasted just as good as the real thing! A couple quick notes about the recipe as it's written...the recipe calls for 8 tbsp of "butter." As mentioned in previous reviews, you should only use 4 tbsp, rather than 8. Also, obviously, butter isn't dairy free so you should just swap in your favorite dairy free butter substitute (I used earth balance and it worked out perfectly). Additionally, I used low sodium veggie broth and AlsoSalt instead of salt to lower the sodium content so that my dad could enjoy it as well. Wonderful recipe...everyone loved it and I will definitely be making it again next year!