holiday gathering. Our recipe is dairy free and still creamy and delicious, with added bacon and dairy free parmesan for even more flavor!This makes an 8x8 inch pan of green bean casserole. For a larger 9x13 pan, double this recipe.Gluten free, dairy free, vegan option; Free of: eggs, soy, peanuts, tree nuts (except coconut)
Course Side Dishes
Cuisine American
Keyword dairy free green bean casserole, gluten free green bean casserole
Cook your bacon first: preheat the oven to 400 degrees F and line a cookie sheet with parchment paper. Place the bacon on the pan and cook in the oven until done to your liking. For thinner bacon, about 12-13 minutes, for thick sliced bacon, 14-16 minutes.
While the bacon is cooking, prepare the sauce and green beans. Wash, trim, and cut the green beans into 1 to 2 inch pieces and set aside.
In a 2 quart saucepan, heat 1 Tablespoon dairy free butter. Chop the mushrooms and measure 1 cup of chopped mushrooms into the pan with the melted butter and saute over medium to medium-low heat until the mushrooms soften, about 5 minutes.
Add 3/4 cup of the canned coconut milk to the pan with the mushrooms and stir, keeping the heat on medium-low.
Add the remaining 1/4 cup canned coconut milk to a small bowl and whisk in the cornstarch, garlic powder, onion powder, salt, black pepper, and the Cajun spice to make a cornstarch slurry.
Whisk the milk/cornstarch mixture into the mushroom mixture in the pan and cook and stir frequently until it thickens. Remove from the heat and set aside.
Once the bacon is done cooking, use paper towels to soak up any excess oil on the bacon and chop the bacon. You should have about 3/4 to 1 cup of bacon pieces. Leave the oven on to 400 degrees F while you put everything together.
Put everything together: add the green beans, bacon pieces, and sliced green onions to the pan with the mushroom sauce and stir to combine.
Scoop into an 8x8 inch baking pan.
Cover the pan snugly with foil, and bake at 400 F for 40 minutes.
Once the casserole has cooked 40 minutes, uncover and sprinkle with the dairy free parmesan and 1/2 to 3/4 cup gluten free fried onions on top of the casserole.
Bake again for 5 more minutes, uncovered. If you don't want your french fried onions browned any more, you can cook the casserole for 45 minutes covered, then sprinkle on the parmesan and onions while hot and don't return it to the oven again.
Cool the casserole for 5-10 minutes before serving.
Notes
For a 9x13 pan, double or 2.5x this recipe. *For vegan green bean casserole, omit the bacon or use a bacon substitute.See full blog post for directions on how to make this recipe with canned green beans instead of fresh green beans.