This Thanksgiving was my family’s first big holiday without my brother (and, now, my sister-in-law)!
We grew up far away from extended family, so just immediate family is the norm for us. But just my parents and I? Definitely a different kind of holiday! Still enjoyable though.
Because my dad has a dairy allergy, he can’t have the typical green bean casserole (one of my favorite comfort foods!). So, this Thanksgiving, I decided to make one he could eat! Here is the original recipe that is deliciously full of dairy (but nothing canned!).
Fancy Shmancy Green Bean Casserole (Dairy-Free)
1 pound green beans
2 tablespoons olive oil
8 ounces mushrooms, thinly sliced
1/2 teaspoon freshly ground black pepper
1 shallot, minced
1 clove garlic, minced
2 tablespoons flour
1 cup chicken broth
1 cup whole dairy-free milk (unflavored almond, coconut, or soy)
5+ tbsp. flour
salt and pepper
1+ cup French’s Fried Onions (or you can make from scratch)
For fresh green beans: Fill a large pot with water and bring to a boil. Blanch green beans for 5 minutes. Remove beans to an ice water bath, drain and set aside.
Preheat oven to 400 degrees F. In an oven-proof skillet, heat olive oil over medium-high heat. Add in mushrooms. Saute 4-5 minutes until mushrooms begin to sweat. Add in shallots and garlic and continue to cook for 30 seconds. Sift 2 tbsp. flour over the mushrooms. Stir to combine and cook one minute until the flour mixture starts to turn a light golden brown.
Slowly pour in chicken broth while stirring. When broth and flour are thoroughly incorporated, lower heat. Put 5 tbsp. flour and some milk in shaker – mix thoroughly. Add remainder of milk to total 1 cup. Add to pan. Season with salt and pepper as desired. Continue cooking, stirring continuously, until cream sauce is thickened. Stir in green beans. Place skillet in the oven for 10 minutes until hot and bubbly. Top with french fried onions (I definitely included more than a cup.) for last 5 minutes
Note: I used fresh green beans from the garden. Family members would have preferred it with canned. Guess I’ll do that next year!