Servings
Font
Back
Healthy Dairy-Free Green Bean Casserole
4.5 from 279 votes

Healthy Dairy-Free Green Bean Casserole

This Healthy Dairy-Free Green Bean Casserole features fresh green beans simmered until tender-crisp and combined with a creamy mushroom sauce made from baby bella mushrooms, garlic, coconut milk, and Italian seasoning. The casserole is topped with a caramelized onion and almond flour topping that adds a rich, crunchy contrast without dairy ingredients.

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 30 mins
Servings: 12 servings
Calories: 157 kcal
Course: Side Dish
Cuisine: American

Ingredients

Onion Topping:
  • 3 Tbsp avocado oil
  • 2 yellow onion large
  • 1/2 cup almond flour
  • 1/2 tsp salt to taste, sea salt
Creamy Mushroom Sauce:
  • 4 lices Bacon thick cut
  • 8 ounces baby bella mushroom chopped
  • 4 cloves garlic minced
  • 1 oz can coconut milk full-fat
  • 2 tsp Italian seasoning
  • 1/4 tsp ground nutmeg optional
  • 1 Tbsp all-purpose flour gluten-free; or tapioca flour
  • 1 tsp salt to taste, sea salt
Green Beans
  • 2 lbs Green bean trimmed and chopped into 2-inch pieces, fresh
  • 2 Tbsp avocado oil
  • 3/4 tsp salt sea salt

Instructions

Make the Topping:
    Cup of Yum
  1. Add the avocado oil to a large non-stick skillet and heat to medium-high. Sauté the onions, stirring occasionally, until they turn translucent and have softened. Sprinkle in the sea salt. Reduce the heat to medium or medium-low and continue cooking, stirring occasionally, until the onions are are deeply golden-brown and caramelized, about 50 to 60 minutes.
  2. Remove caramelized onions from the heat and stir in the almond flour. Set aside until ready to use.
Boil the Green Beans:
  1. While onions are sautéing, prepare the rest of the recipe. Bring a large pot of water to a boil on the stove top and chop the green beans into 2-inch pieces. Transfer the green beans to the pot of boiling water and cook until softened, but still al dente, about 8 to 10 minutes. Immediately drain the beans into a colander and set aside until ready to use.
Make the Sauce:
  1. Cook the bacon in a large skillet over medium-high heat until crispy, about 5 minutes. Transfer the bacon to a cutting board and leave the drippings in the skillet.
  2. Add the chopped mushrooms to the skillet and cook, stirring occasionally, until mushrooms have turned golden-brown and are much smaller than they were when raw, about 5 to 8 minutes. Add the garlic and cook another 2 minutes.
  3. Add the coconut milk, oregano, nutmeg and sea salt and bring to a full boil. Sprinkle the flour into the skillet and whisk well to combine. Continue cooking the sauce until it has thickened to a consistency similar to gravy and pulls away from the skillet when stirred, about 5 minutes.
Assemble the Casserole:
  1. Preheat the oven to 375 degrees F.
  2. Transfer the cooked and dried green beans to a large (13” x 9”) casserole dish and drizzle with avocado oil and sea salt. Use your hands to toss everything together until all of the beans are coated with oil.
  3. Transfer the sauce mixture to the casserole dish and stir well until the beans are well-coated in sauce.
  4. Evenly distribute the caramelized onions over the green beans. Transfer the casserole dish to the pre-heated oven and bake for 20 to 25 minutes, until the casserole is fragrant.
  5. Chop the bacon and sprinkle the crumbles over the casserole. Serve with your main entrée and enjoy!

Nutrition Information

Serving 1of 12 Calories 157kcal (8%) Carbohydrates 10g (3%) Protein 5g (10%) Fat 11g (17%) Fiber 3g (12%) Sugar 5g (10%)

Nutrition Facts

Serving: 12 servings

Amount Per Serving

Calories 157

% Daily Value*

Serving 1of 12
Calories 157kcal 8%
Carbohydrates 10g 3%
Protein 5g 10%
Fat 11g 17%
Fiber 3g 12%
Sugar 5g 10%

* Percent Daily Values are based on a 2,000 calorie diet.