Rating: 5 stars
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Almond milk and dry white wine combine to make a lighter sauce for this homemade green bean casserole featuring mushrooms, shallots, garlic, and thyme.


Recipe Summary

25 mins
55 mins
10 mins
1 hr 30 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line a small baking sheet with foil and coat with cooking spray.

  • Toss almonds with brown sugar, 1 tablespoon water, and 1/8 teaspoon salt in a small bowl. Spread on the prepared baking sheet.

  • Bake in the preheated oven, stirring once, until toasted, about 10 minutes. Let cool; break apart clusters.

  • 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.

  • 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 1/2- to 2-quart baking dish.

  • 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.

  • Bake until bubbly, about 30 minutes. Sprinkle with almonds. Let stand for 10 minutes before serving.

Nutrition Facts

156 calories; protein 5.9g; carbohydrates 17.7g; fat 6.8g; sodium 298mg. Full Nutrition