Recipes Healthier Homemade Green Bean Casserole 5.0 (5) 4 Reviews 2 Photos Almond milk and dry white wine combine to make a lighter sauce for this homemade green bean casserole featuring mushrooms, shallots, garlic, and thyme. Submitted by coweed Updated on September 19, 2019 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo Prep Time: 25 mins Cook Time: 55 mins Additional Time: 10 mins Total Time: 1 hr 30 mins Servings: 6 Yield: 6 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients cooking spray ⅓ cup sliced almonds 2 tablespoons packed brown sugar 1 tablespoon water ⅛ teaspoon salt 1 (12 ounce) package fresh green beans, trimmed and halved crosswise 1 tablespoon olive oil 1 (12 ounce) package fresh cremini mushrooms, sliced ½ cup sliced shallots 3 cloves garlic, minced ½ teaspoon dried thyme, crushed ½ teaspoon salt, divided ½ teaspoon ground black pepper, divided 1 cup unsweetened almond milk ¼ cup dry white wine 1 tablespoon cornstarch 2 tablespoons chopped fresh chives Directions 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. I Made It Print Nutrition Facts (per serving) 156 Calories 7g Fat 18g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 156 % Daily Value * Total Fat 7g 9% Saturated Fat 1g 3% Sodium 298mg 13% Total Carbohydrate 18g 6% Dietary Fiber 5g 16% Total Sugars 7g Protein 6g 12% Vitamin C 11mg 13% Calcium 93mg 7% Iron 2mg 11% Potassium 278mg 6% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.