How is the sauce for this casserole made dairy-free and gluten-free?

The creamy sauce is made with a blend of unsweetened almond milk and full-fat coconut milk, and it's thickened with tapioca starch instead of traditional flour.

What makes the fried onions in this recipe special?

The fried onions are homemade, thinly sliced, soaked in almond milk, then coated in tapioca starch and coconut flour before being fried in avocado oil for extra crispiness.

Can I prepare the green beans ahead of time for this casserole?

Yes, you can cook the green beans until fork-tender, drain them, and press out excess water as instructed, then set them aside until ready to combine with the sauce.

What kind of oil is used for cooking the casserole ingredients and frying the onions?

Avocado oil is used for both sauteing the mushrooms and onions for the casserole base, and for frying the thinly sliced onions for the topping.

How do I ensure the sauce thickens properly without becoming lumpy?

Whisk the tapioca starch with the reserved milk until smooth before adding it to the boiling milk mixture, and constantly whisk while boiling and simmering to prevent lumps and burning.

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Green Bean and Mushroom Casserole
[Vegan, Gluten-Free, Paleo]

TK By: Taylor Kiser

Author Bio

Taylor is the blogger, recipe developer, photographer, and general mess maker behind Food Faith Fitness. Her... Read More

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A bubbling green bean and mushroom casserole, topped generously with golden-brown, crispy homemade fried onions, served in a square baking dish.

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Green Bean and Mushroom Casserole [Vegan, Gluten-Free, Paleo]

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Ingredients You Need for Green Bean and Mushroom Casserole [Vegan, Gluten-Free, Paleo]

For the Casserole:

1 1/2 tablespoons avocado oil
2 cups mushrooms, sliced
1 cup onion, diced
1 cup, plus 1 tablespoon unsweetened almond milk, divided
1 cup, plus 1 tablespoon full-fat coconut milk, divided
1 teaspoon sea salt
1/4 teaspoon pepper
2 tablespoons tapioca starch
1 pound green beans, trimmed

For the Onions:

1/2 cup unsweetened almond milk
1/2 a large onion, thinly sliced
1/2 cup avocado oil for frying
2 tablespoons tapioca starch
2 tablespoons coconut flour
A pinch of salt and pepper

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How to Prepare Green Bean and Mushroom Casserole [Vegan, Gluten-Free, Paleo]

Preheat your oven to 350°F.
Fill a medium bowl with the 1/2 cup of almond milk (from the fried onions) and add in the thinly sliced onion (making sure to separate all the rings) so they can sit while you make the casserole.
In a large, high-sided frying pan, heat the olive oil over medium-high heat.
Add in the mushrooms and onions and cook until lightly golden brown, about 3-4 minutes.
While the mushrooms and onions cook, fill a large pot with water, adding a pinch of salt, and bring to a boil.
Once boiling, add in the trimmed green beans and cook until fork-tender, about 7-8 minutes. Drain and transfer to a paper towel. Try to lightly press out as much of the water as you can. Set aside
Once the mushrooms and onions are cooked, add in 1 cup of the almond milk and 1 cup of the coconut milk (reserving the rest for later) along with the salt and pepper and stir until well combined.
Bring the mixture to a boil. While you're waiting for it boil, whisk together the 2 tablespoons of tapioca starch and the remaining 1 tablespoon of each milk in a small bowl until smooth.
Once boiling, stir in the tapioca/milk mixture, constantly whisking so that it doesn't cook and get chunky. Boil the milk mixture for 4 minutes, constantly stirring so that it doesn't burn.
Reduce the heat to medium and simmer, stirring very frequently, until the mixture is really thick and reduced by half, about 10-11 minutes.
Once the sauce is thick, add the green beans in and stir until evenly coated.
Pour the mixture into an 8x8-inch baking dish and bake until the sides are bubbly and the sauce has further thickened for about 25 minutes.
While the casserole cooks, it's time to make the onions.
Heat the avocado oil in a medium saucepan or high-side skillet over medium-high, then reduce to medium. The oil should sizzle when you add the onion, but you don't want it too hot that it just burns the onion.
Place the tapioca starch, coconut flour, salt, and pepper into a sealable plastic bag and shake around until well mixed.
Drain the excess almond milk out of the onions, add them into the bag, and gently shake around to coat each ring evenly.
Drop a few rings into the hot oil, making sure not to crowd them, and cook until lightly golden brown and crispy, flipping as necessary.
Transfer to a paper towel-lined plate and gently blot off the excess oil. Repeat until all the rings are done.
Once the casserole has cooked, scatter the fried onions on top, lightly pressing them into the casserole. Bake for 5 minutes more.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.