It’s the holidays, and odds are if you’re hosting a family dinner your oven is booked until the last minute trying to get everything cooked. So why not just cook your green bean casserole on the stove? No one HAS to know how it got to the table. This dairy free green bean casserole takes some short cuts- it uses canned green beans (yes!) because they produce less water than fresh green beans. I tried this recipe with fresh green beans and in the oven—it was delicious, but too runny and the green beans just didn’t want to absorb any creaminess. As you will see, this recipe uses mayo. I recommend making your own using an olive or avocado oil, or a premade avocado oil mayo, to keep it free of bad oils. A vegan mayo would also work. Either way, use whatever variety you’d like but I promise this is a delicious and healthier variation of a classic side you’ll be happy to pass around the table.
For the Green Beans:
3 cans green beans, drained
1/2 cup mayo, homemade or store bought
1-2 large mushrooms, diced
1 can full fat coconut milk
1 tsp pepper
1/2 tsp onion powder
2 tsp kosher salt, diamond crystal
1/4 tsp red pepper flakes
1/4 tsp dried thyme
2 cloves garlic, minced
1 sweet onion, sliced
1/2 tsp salt
1 tsp arrowroot powder
For the Topping:
1. Half your sweet onion and then cut each half into thin slices. Or if you prefer, you can dice your onion.
2. Then, toss in a bowl with the arrowroot while you preheat a large pan with avocado oil.
3. Fry your coated onions in the preheated oil until they are crispy and brown, about 8-10 min. Do this in single layers, tossing at about the halfway mark.
4. Using a spider, scoop the onions out onto a plate covered with a paper towel until ready to serve.
For the Green Beans:
1. Preheat a large, high sided pan to a high heat.
2. When the pan is hot, add your coconut milk, garlic, mushrooms, and seasonings. Bring to a rolling simmer and cook for 10-12 min, until the liquid has started to thicken.
3. Next drain your green beans and add them to your pan. After them together with the thickening coconut milk, allow them to cook an additional 8-10 min.
4. Once the coconut milk has thickened and the green beans heated through, add the mayo and mix well. Turn the heat off on the burner, but allow the pan to stay there. Continue to mix it together as it cools, making sure everything is well stirred.
5. Using a slotted spoon, to drain any excess liquid, transfer to a serving dish and top with your fried onions.
Chef’s Note: Don’t expect the casserole to be AS thick as a standard green bean casserole. It’s dairy free and it’s going to be slightly different; that’s ok. Just use a slotted spoon to drain any excess liquid when transferring to serving bowl (or directly to your plate). The fried onions will start to stick together as they cook- this is totally normal, just flip them like you would with hash browns. Then pull them apart after they’ve cooled. No, they won’t be as crispy as store bought onions. Because they are real onions. Choose your sacrifices.