This Dairy Free Green Bean Casserole is a traditional green bean casserole made without dairy and only requires 9 ingredients. It's also vegan and gluten-free and comes together quickly, making it the perfect side dish for busy nights or holiday meals!
Green bean casserole has become a classic holiday side dish—whether it's Christmas or Thanksgiving you'll most likely see it on the table.
It actually is a rather recent holiday tradition first created by Campbell's test kitchen manager Dorcas Reilly back in 1955.
It's traditionally made with Campbell's Condensed Cream of Mushroom Soup which is not dairy free and the original recipe includes milk as well.
Fortunately, there's a way to make a dairy free green bean casserole taste just as good!
Best dairy free milk for cooking
Unflavored unsweetened almond milk is best for cooking when you need the creaminess but you don't want to add additional flavor. It is rather plain making it a great base. This is my recommendation for making the classic green casserole dairy free.
Coconut milk can also be used but will impart a slight coconut flavor to the dish.
Unflavored unsweetened soy milk is another option but soy milk tends to be naturally sweeter than almond milk so it will add a little flavor as well.
Reference the recipe card at the bottom for exact measurements.
Green beans. Fresh or frozen is fine! If using frozen, follow package instructions for cooking and skip the boiling step.
Mushrooms. Fresh or canned will work. I used canned mushrooms that were already chopped to save time.
Cornstarch. To make this gluten free I used cornstarch. If you don't have that on hand you can also use all-purpose flour and double the amount since flour is not as strong of a thickener as cornstarch.
No need to make a slurry with flour, just sprinkle it over the cooked mushrooms and stir for a minute to heat through and a create a roux, then add the broth and milk.
French fried onions. I used these french fried onions but any crispy onion will do.
How to make
This step by step walk-through shows the process of making this dairy free green bean casserole recipe. Exact times and temperatures are available in the recipe card at the bottom.
1. Wash green beans and trim ends off. Then, slice in half to shorten the beans.
2. Boil beans for 5 minutes, drain and set aside.
3. Pre-heat oven to 400F.
In a large skillet over medium heat, add mushrooms and garlic. Cook until excess moisture from mushrooms is released. About 5 minutes.
4. Add the vegetable broth and milk. Create slurry with the corn starch and 2 parts cold water and stir in. Season with salt and pepper.
Bring to a boil then reduce to a rolling simmer for 3-5 minutes until it starts to thicken.
5. Remove from heat and add the cooked green beans and half of the crispy onions. Toss to coat well.
6. Transfer to a casserole dish. Evenly distribute mixture, then top with remaining crispy onions and bake for about 15 minutes until top onions start to brown.
You can cook the green beans ahead of time and make the sauce and store them together in the refrigerator for a couple days. When you're ready to serve, add the crispy fried onions and bake it to heat it back up.
How to store
Store cooked green bean casserole in an airtight container in the refrigerator for up to a week.
Reheat in microwave for convenience or to maintain crispiness of the onions on top you can reheat in the oven.
Green bean casserole without mushrooms
Traditionally green bean casserole is made with cream of mushroom soup but when making it from scratch you have the option to leave mushrooms out.
I recommend increasing the amount of green beans by half if not using any mushrooms.
Do I need to bake the casserole?
Everything is already cooked so you don't actually need to bake it. Baking helps brown the onions on top but you can skip the baking step if you're short on time.
Can you freeze green bean casserole?
Yes! You can store the casserole in an airtight container in the freezer for a couple months. When ready to eat, thaw in the refrigerator overnight then bake in the oven for 15-20 minutes at 350F until heated through.
Dairy Free Green Bean Casserole
- 1 lb green beans, rinsed, trimmed and halved
- 8 oz mushrooms
- 4 cloves garlic, minced
- 1 cup low-sodium vegetable broth
- 1 cup unsweetened almond milk
- 2 tablespoons cornstarch
- 2 cups crispy french fried onions, divided
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Wash green beans and trim ends off. Then, slice in half to shorten the beans.1 lb green beans
- Boil beans for 5 minutes, drain and set aside.
- Pre-heat oven to 400°F (205°C).In a large skillet over medium heat, add mushrooms and garlic. Cook until excess moisture from mushrooms is released. About 5 minutes.8 oz mushrooms, 4 cloves garlic
- Add the vegetable broth and non-dairy milk. In a small bowl, create slurry by mixing the corn starch with 2 parts water until dissolved, then stir in to mushroom mixture. Season with salt and black pepper. Bring to a boil then reduce to a rolling simmer for 3-5 minutes until it starts to thicken.1 cup low-sodium vegetable broth, 1 cup unsweetened almond milk, 2 tablespoons cornstarch, ½ teaspoon salt, ¼ teaspoon black pepper
- Remove from heat and add the cooked green beans and half the crispy onions. Toss to coat well.2 cups crispy french fried onions
- Transfer to a casserole dish. Evenly distribute mixture, then top with remaining crispy onions. Bake for 15 minutes until top onion starts to become golden and brown.