Dairy-Free Green Bean Casserole
User Reviews
5
Dairy-Free Green Bean Casserole
Description
This Dairy-Free Green Bean Casserole begins by trimming and cutting fresh green beans, which are parboiled until crisp-tender to retain texture after baking. The fried onions are created by coating thinly sliced onions in flour, egg wash, and seasoned breadcrumbs, then baked until golden to provide a crunchy topping without deep frying.
The casserole’s mushroom sauce is made by sautéing mushrooms and garlic in dairy-free butter, then thickened with flour and combined with vegetable broth and plant-based milk. Seasoned with salt, pepper, and thyme, this sauce brings savory depth without dairy ingredients.
When assembled, the green beans are mixed with the creamy mushroom sauce and topped with the baked onions before final baking. This dish suits those avoiding dairy yet wanting a familiar green bean casserole texture and flavor profile. It pairs well with holiday meals or comfort food menus.
For ease, components like parboiled green beans, cream of mushroom soup, and baked fried onions can be prepared ahead. Leftovers store well in the fridge for several days; the casserole can also be frozen without fried onions and reheated in the oven to maintain texture.
Ingredients
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
Instructions
- Preheat the oven to 425 degrees.
Green Beans:
- Trim the ends of the beans and then cut into 2-inch long pieces.
- 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.
- 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.
- 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.
- 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.
- 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!
Notes
- Make components like parboiled green beans, mushroom soup, and fried onions up to 1-2 days ahead to save time on assembly day.
- Store leftover casserole in an airtight container in the refrigerator for 4 to 5 days.
- Freeze casserole without fried onions wrapped tightly for up to 3 to 4 months; add onions fresh when reheating.
- Reheat cooked casserole in a 350°F oven for 15-20 minutes until heated through.
- Allow refrigerated casserole to come to room temperature before baking if prepared ahead.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 177 kcal
% Daily Value*
| Calories | 177kcal | 9% |
| Carbohydrates | 28g | 9% |
| Protein | 7g | 14% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 28mg | 9% |
| Sodium | 641mg | 27% |
| Potassium | 342mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 755IU | 15% |
| Vitamin C | 12mg | 13% |
| Calcium | 83mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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