Green Bean Casserole (from scratch)

This recipe is one I tried because green bean casserole is a staple holiday recipe, but not at all safe for my son with the severe dairy-allergy.  This green bean casserole is totally dairy-free, totally from scratch, and was really tasty! 

I modified an Alton Brown recipe I found to create this one.  I enjoyed it so much at Thanksgiving that I made it again at Christmas.  I think my only commentary is after adding the broth, make sure to adjust seasonings to taste so that it won't be under-seasoned.  (That was the mistake I made the first time.)

For the topping:

- 2 medium onions, thinly sliced

- 1/4 cup all-purpose flour.

- 2 tbsp panko breadcrumbs

- 1 tsp kosher salt

- non stick cooking spray

For the beans and sauce:

- 2 tbsp plus 1 tsp kosher salt

- 1 pound green beans, rinsed, trimmed and halved

*- 2 tbsp unsalted butter OR, to be dairy free, 2 tbsp non-dairy butter (I use Earth Balance)

- 12 oz mushrooms, trimmed and cut into 1/2 inch pieces

- 1/2 tsp black pepper

- 2 cloves garlic, minced

- 1/4 tsp nutmeg

- 2 tbsp all-purpose flour

- 2 cups chicken broth 

Preheat the oven to 475 degrees.

Combine the onions, flour, bread crumbs, and salt in a mixing bowl.  Toss to combine.  Coat a cookie sheet with nonstick cooking spray and evenly spread the onions on the pan.  Place the pan on the middle rack of the oven and bake until golden brown, about 30 minutes.  Toss the onions 2 or 3 times during cooking.  Once done, remove from oven and set aside until ready to use.  

Reduce heat on oven to 400 degrees.

While the onions are cooking, prepare the beans.  Bring a gallon of water and 2 tbsp salt to boil.  Add the beans and blanch for 5 minutes.  Drain in a colander and immediately plunge in ice cold water to stop the cooking.  Drain and set aside.  (Admission, I always just run cold water over them for a minute.)

Melt the butter or non-dairy butter in a 12-in skillet over med-high heat.  Add the mushrooms, salt and pepper, and cook, stirring occasionally until the mushrooms start to release some of their liquid, about 4-5 minutes.  Add the garlic and nutmeg, and continue to cook for another 1-2 minutes.  Sprinkle the flour over the mixture and stir to combine.  Cook for one minute.  Add the broth and simmer for one minute.  (Here is a great time to check and adjust seasonings.)  Cook until the mixture thickens, stirring occasionally, about 6-8 minutes.

Remove from the heat.  Stir in 1/4 of the onions and all of the green beans.  Top with the remaining onions.  Place into the oven and bake until bubbly, approx 15 minutes.  Remove and serve!

This was so tasty!  Hope you enjoy!