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Parve
Medium
1 Hour, 5 Minutes
Diets 
Fresh tender-crisp green beans in a creamy mushroom sauce with a salty, crunchy onion topping. This dish is traditionally made using cream of mushroom soup, which often contains both dairy and gluten which can be a problem for many these days. So, I have made this version dairy-free. Chef’s suggestion: To make this dish gluten-free, either omit the fried onions or substitute with gluten-free fried onions or seasoned gluten-free panko.
2 tablespoons oil
8 ounces white mushrooms, sliced
1/4 cup Gefen Cornstarch
1 and 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1 and 1/2 cups non-dairy milk, such as Gefen Almond Milk
12 ounces green beans, trimmed
1 cup crispy fried onions
Glicks Cooking Spray or other spray oil
Gather your ingredients. Preheat oven to 350ºF. Heat oil in a large skillet on medium-high heat.
Sautè the white mushrooms until the mushrooms are brown with lots of liquid in the pan, about seven minutes. Do not drain the liquid.
Whisk together cornstarch, non-dairy milk, kosher salt, and black pepper in a small bowl until the cornstarch is mostly dissolved.
Pour the cornstarch mixture into your mushrooms, while the heat is still going. Stir constantly until thick and creamy, about three minutes.
Lightly spray a two-quart casserole dish with oil. Add the green beans, then pour the mushroom sauce over them. Stir lightly to coat. Make sure to smooth the surface of the casserole out evenly and top with crispy fried onions.
Bake for 40-50 minutes at 350ºF. 40 minutes yields tender-crisp green beans. Keep the casserole in those 10 extra minutes if you prefer fully tender beans.
Serve hot! This casserole keeps beautifully in the fridge for five to six days or in the freezer. Reheat in the oven. Note, green beans will not stay tender-crisp after being frozen.
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Green beans Can you use frozen green beans in this recipe?
yes