This green bean casserole is a bright, fresh rendition of the classic holiday side dish. You can prepare it ahead, refrigerate it, and then bake it just before your guests arrive. Be sure to add 10 minutes to the baking time if you’re just bringing it out of the refrigerator. The amount of salt you add depends on the saltiness of the vegetable broth you use, as well as whether you salt the beans while cooking. The onions on top are salty, so don’t overdo it. When shopping for the onions, read the label, and try to avoid those that contain palm oil or animal products. I failed at homemade versions of the fried onions, and decided I’d just have to make this one concession to store-bought.


1 pound green beans, stemmed

8 ounces button mushrooms, sliced

½ cup diced onion

2 Tbsp. neutral oil

3 cloves garlic, minced

1 cup vegetable broth

1 ¼ cups plain unsweetened nondairy milk

¼ cup white wine

¼ cup flour

Salt and pepper to taste

Prepared French fried crispy onions


1. Bring a big pot of water to a boil. Drop in the green beans and cook them for six minutes. Drain them and set them aside.

2. While the beans are cooking, whisk together the vegetable broth, milk, wine, and flour in a medium bowl until the flour is incorporated.

3. Heat a large sauté pan over medium heat. Add the oil, and then the mushrooms and onions. Cook and stir for eight minutes, then add the garlic and cook for another two minutes.

4. Give the liquid mixture (step two) another whisking and then stir it into the sauté pan. Lower the heat slightly and whisk the liquid with the mushrooms and onions for about 10 minutes, until thickened and slightly reduced. Taste for salt and pepper.

5. Spray a medium baking pan (8×12 or less) with nonstick spray, and spread out the green beans in it. Pour the sauce over the beans and stir gently until the beans are evenly covered.

6. Bake at 375 degrees for 30 minutes. Top with the crispy onions and bake for another five minutes.