Healthier Homemade Green Bean Casserole Recipe

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.