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Dairy-Free Green Bean Casserole

by
Leah Koenig
March 25, 2021
Photos: Leah KoenigPhotos: Leah Koenig

When it comes to Thanksgiving dinner, green bean casserole—the dish that smothers green beans under a blanket of Campbell’s cream of mushroom soup and a cap of canned fried onions—is at the top of the list of iconic sides. Or, at least, I always thought so. But years ago, during one of our first Thanksgivings together, I mentioned the dish to my husband. He offered me a blank stare in return. Suddenly I began to doubt everything I thought I knew about the Super Bowl of American holiday meals. How could anyone have never heard of green bean casserole—a dish that is served in 30 million homes every Thanksgiving?

Then, it hit me. He grew up in a strictly kosher family. Green bean casserole, filled with butter and cream, simply had no place on his family’s table next to a roasted turkey.

But perhaps it should. After all, the dish has Jewish roots.

Featured in: Green Bean Casserole’s Jewish Pedigree

Ingredients

  • 2pounds green beans, ends trimmed and cut into 2-inch pieces
  • Kosher salt and freshly ground black pepper
  • Vegetable oil, for frying and greasing
  • 1 ¼cups all-purpose flour, divided
  • 2small yellow onions, halved through the root and thinly sliced
  • 5tablespoons nonhydrogenated margarine (ideally Earth Balance)
  • 2shallots, finely chopped
  • ½pound cremini mushrooms, chopped
  • 2 ½cups vegetable broth
  • ½cup almond milk
  • 1teaspoon onion powder
Yield: serves 6 to 8

Preparation

  • Step 1

    Bring a large pot of salted water to boil over high heat. Meanwhile, prepare an ice bath in a large bowl. Add green beans to boiling water and cook until tender but not mushy, about 5 minutes. Drain, dunk into the ice bath, drain again, and set aside.

  • Step 2

    Fill a large saucepan set over medium-high heat with 1-inch of vegetable oil. While it is heating, place 1 cup of flour in a large, zip-top bag. Separate the onion slices into rings and add them to the bag; shake to coat. Remove onion pieces and shake off any excess flour. Working in 3 or 4 batches, drop the floured onions into the oil and fry until golden brown, 3 to 4 minutes. Use tongs or a slotted spoon to transfer to a paper-towel-lined plate and sprinkle with a little salt; set aside.

  • Step 3

    Preheat the oven to 375 and grease a 9” x 9” baking dish with a little vegetable oil. Melt the margarine in a medium saucepan set over medium heat. Add the shallots, mushrooms, and a pinch of salt, and cook, stirring occasionally, until vegetables are tender, 7 to 8 minutes. Sprinkle the remaining 1/4 cup flour over the vegetables and stir to combine. Stir in the vegetable stock, almond milk, onion powder, 1/4 teaspoon of salt, and a generous amount of black pepper and bring to a boil. Reduce heat to low and simmer, stirring often, until mixture thickens 5 to 10 minutes.

  • Step 4

    Combine mushroom sauce, green beans, and 1 cup of the fried onions in a large bowl, then transfer to the prepared baking dish. Top evenly with remaining onions and bake until bubbling, watching to make sure the onions don’t burn, about 20 minutes. Serve hot.