Roasted Green Bean Casserole from Scratch.


Enjoy this creamy, comforting green bean casserole made completely from scratch. And you’d never know that it’s dairy free!

Enjoy this creamy, comforting green bean casserole made completely from scratch. And you'd never know that it's dairy free! Find the recipe at!

Thanksgiving is THIS WEEK (omg). But really, how did we get here? I feel like just yesterday it was summer and 90°F. We’re basically into the holiday season and that scares me a bit since I’m just now starting to think about what to make.

I personally can’t remember a single holiday season without side dishes taking over the entire table — everything from mashed potatoes, sweet potato casserole, stuffing, glazed carrots, salad, and good ol’ green bean casserole. You know, the kind made from condensed soup and topped with those greasy fried onion strips.


Like many of you out there, I loooooove green bean casserole. But last year, I decided to make it completely from scratch, on the healthier side, without sacrificing an ounce of flavor. And I couldn’t be happier with the results.

This classic side dish will put the Thanksgiving turkey to shame.

And I’m OK with that.

Roasted Green Bean Casserole from Scratch

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  • Prep Time: 15m
  • Cook Time: 40m
  • Total Time: 55m


  • 2 pounds fresh green beans, rinsed, trimmed and halved
  • 3 tablespoons cornstarch + 2 Tablespoons water, whisked
  • 1 cup unsweetened almond milk
  • 1 cup low-sodium chicken broth
  • 3 teaspoons salt
  • 2 1/2 teaspoons freshly ground black pepper
  • 1 teaspoon red pepper flakes
  • 2 garlic cloves, minced
  • 8 ounces baby bella or white button mushrooms, sliced and quartered
  • 1 large sweet onion, halved and sliced
  • 4 tablespoons olive oil, divided
  • 1/3 cup Panko (optional)


  1. Preheat the oven to 425°F. Line a large baking sheet with a silicone baking mat or foil. Set aside.
  2. For the green beans: Rinse, trim and halve the green beans. Place the green beans on the baking sheet and drizzle with 2 Tablespoons of olive oil. Make sure everything is evenly coated. Bake for 20 minutes, stirring halfway through.
  3. For the onions: (while the green beans bake.) Thinly slice the onion. Over medium-low heat, add the remaining olive oil to a large 10-12 inch skillet. Add the sliced onions, and let cook for 20-25 minutes, stirring every few minutes to avoid burning. If needed, add an additional 1 Tablespoon of olive oil. Once the onions are caramelized, add the mushrooms, garlic, red pepper flakes, salt and pepper. Stir together and let cook for 3-5 minutes, or until the mushrooms give off some of their moisture.
  4. Turn the heat to medium-high and pour in the chicken broth, unsweetened almond milk and cornstarch/water mixture. Be sure to scrape up all the bits from the bottom of the pan (flavor!!) Allow the sauce to simmer or 5 minutes, stirring occasionally, until it becomes thick and creamy. The longer you allow to simmer, the thicker the sauce will get.
  5. Remove from heat and toss in the green beans. Give it a big stir, combining the sauce and beans. Optional: sprinkle the Panko over the top, drizzle with 2 Tablespoons olive oil and bake for 15 minutes until golden brown.
  6. Leftovers keep well in an airtight container in the refrigerator for up to 3 days.

Additional Notes

  1. Make ahead tip: The sauce can be made 1-2 days before. Simply follow steps 2 through 4. Cover the finished sauce tightly and store in the refrigerator. When ready, bake the green beans and heat the sauce in a skillet or pan. Then, combine and stir together.

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