Fabulous Soy Free Green Bean Casserole

Indulge in the creamy, crunchy, and utterly satisfying flavors of this Fabulous Soy-Free Green Bean Casserole, a modern twist on the classic holiday favorite. Featuring tender blanched green beans coated in a rich, from-scratch mushroom cream sauce, this recipe skips the canned soups and soy-based ingredients for a wholesome, allergen-friendly alternative. The dish is elevated with savory notes of Parmesan cheese and a golden, buttery panko breadcrumb topping that bakes to crispy perfection. Ready in just under an hour, this casserole is perfect for Thanksgiving feasts, potlucks, or any comforting dinner spread. Whether you're catering to dietary needs or simply love fresh, flavorful ingredients, this soy-free green bean casserole will steal the spotlight on your holiday table!

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 8

Ingredients

• 900 grams fresh green beans, trimmed and cut into 2-inch pieces
• 4 tablespoons unsalted butter
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 240 grams baby bella mushrooms, finely chopped
• 4 tablespoons all-purpose flour
• 480 milliliters chicken or vegetable broth (soy-free)
• 240 milliliters heavy cream
• 1 teaspoon salt
• 1 teaspoon black pepper
• 0.5 teaspoons paprika
• 60 grams grated Parmesan cheese
• 120 grams panko breadcrumbs
• 2 tablespoons olive oil

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Bring a large pot of salted water to a boil. Add the green beans and blanch for 5 minutes. Drain the beans and transfer them to a bowl of ice water to stop the cooking. Once cooled, drain again and set aside.

Step 3

In a large skillet, melt 2 tablespoons of butter over medium heat. Add the onions and cook until softened, about 3-4 minutes. Stir in the garlic and cook for another 30 seconds until fragrant.

Step 4

Add the chopped mushrooms to the skillet and sauté for 5-6 minutes until softened and most of the liquid has evaporated.

Step 5

Sprinkle the flour over the mushroom mixture and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.

Step 6

Gradually whisk in the chicken or vegetable broth, ensuring no lumps form. Follow with the heavy cream, and continue stirring until the mixture thickens, about 4-5 minutes.

Step 7

Season the sauce with salt, black pepper, and paprika. Stir in the grated Parmesan cheese and continue until it is fully melted and incorporated.

Step 8

Remove the skillet from heat and fold in the blanched green beans, making sure they are evenly coated in the sauce.

Step 9

Transfer the green bean mixture into a greased 9x13-inch (23x33-centimeter) casserole dish and spread it out evenly.

Step 10

In a small bowl, mix the panko breadcrumbs with the remaining 2 tablespoons of melted butter and olive oil. Sprinkle this mixture evenly over the top of the casserole.

Step 11

Bake the casserole in the preheated oven for 20-25 minutes, or until the top is golden brown and crispy.

Step 12

Allow the casserole to cool for 5 minutes before serving. Enjoy your fabulous soy-free green bean casserole!

Nutrition Facts

Serving size	(2286.4g)

Amount per serving	% Daily Value*
Calories	2704.5

Total Fat 181.5g	0%
Saturated Fat 92.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 424mg	0%
Sodium 6102.6mg	0%
Total Carbohydrate 204.7g	0%
Dietary Fiber 35.0g	0%
Total Sugars 49.0g
Protein 73.1g	0%

Vitamin D 16.8IU	0%
Calcium 1128.4mg	0%
Iron 18.6mg	0%
Potassium 3149.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.5%

Protein: 10.7%

Carbs: 29.8%