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Healthy and easy dairy-free green bean casserole.
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5 from 6 votes

Dairy-Free Green Bean Casserole

This Dairy-Free Green Bean Casserole recipe is so much better than making it with the canned stuff- plus, it's also secretly gluten-free, too! Thanks to making your own cream of mushroom soup and "fried" onions, you'll get a much healthier and flavorful Thanksgiving dish!
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Dinner, Side Dish
Cuisine: American
Servings: 8 servings
Author: London


Green Beans:

  • 24 oz. green beans ends trimmed, cut into 2-inch pieces

Fried Onions:

  • 1 sweet onion thinly sliced
  • ½ cup flour all purpose or gluten-free 1-to-1 blend
  • 1 cup breadcrumbs plain, gluten-free if needed
  • ½ tsp. salt
  • ¼ tsp. black pepper
  • ½ tsp. garlic powder
  • 1 egg whisked
  • 1 Tbsp. milk

Cream of Mushroom Soup:

  • 2 Tbsp. dairy-free butter Earth Balance or Myokos
  • 8 oz. mushrooms coarsely chopped
  • 3 cloves garlic finely minced
  • 3 Tbsp. flour all purpose or gluten-free 1-to-1 blend
  • ½ cup vegetable broth regular sodium
  • 1-1 ¼ cups plant-based milk oat, cashew, or soy
  • 1 ¼ tsp. salt to taste
  • ½ tsp. black pepper to taste
  • ½ tsp. thyme dried


  • Preheat the oven to 425 degrees.

Green Beans:

  • Trim the ends of the beans and then cut into 2-inch long pieces.
    24 oz. green beans
  • Boil Green Beans: Bring a large pot of water to a boil. Carefully add the green beans to the water using a slotted spoon and boil for about 4-5 minutes, or until crisp tender. Begin checking on them after 3 minutes to ensure they do not overcook. Drain the green beans in a colander in the sink.

"Fried" Onions:

  • Cut the onion into thin slices that are 2-inches long.
    1 sweet onion
  • Bread Onion Slices: Add flour to one medium-sized shallow bow. Whisk together the egg and milk in a second shallow bowl. Mix the breadcrumbs, salt, pepper, and garlic powder in a third shallow bowl. Dip a few of the onion strips in the flour, dredge in the egg wash, and then coat with the breadcrumbs. Lay them on a parchment paper lined baking sheet and repeat this until all of the onion pieces are completely covered.
    ½ cup flour, 1 cup breadcrumbs, ½ tsp. salt, ¼ tsp. black pepper, ½ tsp. garlic powder, 1 egg, 1 Tbsp. milk
  • Bake in the preheated oven for 15-20 minutes, flipping halfway through. They should be lightly golden and crispy when done.

Cream of Mushroom Soup:

  • Saute Vegetables: While the onions are cooking, add the dairy-free butter or oil to a large skillet over medium heat along with the mushrooms. Saute for 4-5 minutes, or until softened. Add the minced garlic and continue sauteing for 30 seconds, or until fragrant.
    2 Tbsp. dairy-free butter, 8 oz. mushrooms, 3 cloves garlic
  • Whisk Together Mushroom Soup: Sprinkle in flour and stir until thickened. Immediately begin pouring in the broth in ¼-cup increments, whisking well after each addition. Wait until the sauce has thickened up to add in the next amount. Once all of the broth has been added, pour in the milk in ¼-cup increments as well, whisking and waiting for it to thicken after each time. Season the cream of mushroom soup with the salt, pepper, and dried thyme.
    3 Tbsp. flour, ½ cup vegetable broth, 1-1 ¼ cups plant-based milk, 1 ¼ tsp. salt, ½ tsp. black pepper, ½ tsp. thyme
  • Add the boiled and drained green beans to the skillet and toss until they are well coated.
  • Bake in Oven: Spray a 13x9-inch baking dish with non-stick cooking spray and pour in the green beans. Sprinkle the fried onions on top. Reduce the oven temperature to 400 degrees and bake for 15-20 minutes. Let sit at room temperature for 10 minutes before serving. Enjoy!



Prep-Ahead Directions

There are many ways to save some time when it comes to this dish:
  • Parboil the green beans 1 to 2 days ahead of time.
  • Make the cream of mushroom soup and store it in the fridge.
  • Bake the onion slices.
If you prefer, you can make this casserole in its entirety the day before serving. Cover it tightly and keep it in the refrigerator. Be sure to let it come to room temperature for an hour before baking, though. Then follow the cooking instructions below.

Storage Instructions
  • To Store: Keep leftover green bean casserole in an airtight container in the fridge for up to 4 to 5 days.
  • To Freeze: It is best to freeze this recipe without the fried onions. Tightly wrap the dish and freeze for up to 3 to 4 months.
  • To Reheat: The most suitable way to reheat already cooked green bean casserole is to return it to a 350℉ oven for 15-20 minutes, or until it is heated through.


Calories: 177kcal | Carbohydrates: 28g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 641mg | Potassium: 342mg | Fiber: 5g | Sugar: 5g | Vitamin A: 755IU | Vitamin C: 12mg | Calcium: 83mg | Iron: 3mg