Healthier Homemade Green Bean Casserole
Description
Almond milk and dry white wine combine to make a lighter vegan sauce for this homemade green bean casserole with mushrooms, garlic, and thyme.
Ingredients
•
cooking spray
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1/3 cup sliced almonds
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2 tablespoons packed brown sugar
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1 tablespoon water
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1/8 teaspoon salt
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1 (12 ounce) package fresh green beans, trimmed and halved crosswise
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1 tablespoon olive oil
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1 (12 ounce) package fresh cremini mushrooms, sliced
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1/2 cup sliced shallots
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3 cloves garlic, minced
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1/2 teaspoon dried thyme, crushed
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1/2 teaspoon salt, divided
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1/2 teaspoon ground black pepper, divided
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1 cup unsweetened almond milk
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1/4 cup dry white wine
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1 tablespoon cornstarch
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2 tablespoons chopped fresh chives
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Line a small baking sheet with foil and coat with cooking spray.
2
Toss almonds with brown sugar, 1 tablespoon water, and 1/8 teaspoon salt in a small bowl. Spread on the prepared baking sheet.
3
Bake in the preheated oven, stirring once, until toasted, about 10 minutes. Let cool; break apart clusters.
4
Cook green beans in lightly salted boiling water in a large skillet, covered, about 5 minutes. Drain. Transfer beans to a large bowl of ice water; drain again. Place in a large bowl.
5
Heat oil in skillet over medium-high heat. Add mushrooms, shallots, garlic, thyme, and 1/4 teaspoon each salt and pepper. Cook, stirring, until mushrooms are browned and tender and any liquid has evaporated, about 8 minutes. Add to beans and toss to coat. Transfer to a 1 ½- to 2-quart baking dish.
6
Whisk almond milk, wine, cornstarch, and remaining 1/4 teaspoon each salt and pepper in a small bowl. Add to skillet; cook, stirring, over medium heat until thickened and bubbly, scraping up any browned bits, 4 to 7 minutes. Remove from heat and stir in chives. Pour over bean mixture in the baking dish.
7
Bake until bubbly, about 30 minutes. Sprinkle with almonds. Let stand for 10 minutes before serving.