5 from 18 votes
Dairy-Free Green Bean Casserole
Dairy-Free Green Bean Casserole features crisp-tender green beans baked with a creamy, dairy-free mushroom sauce and topped with homemade baked fried onions. The sauce is made from mushrooms, garlic, dairy-free butter, flour, vegetable broth, and plant-based milk, seasoned with salt, pepper, and thyme. The crispy onions add texture and flavor without traditional frying.
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings:
8
servings
Calories:
177 kcal
Course:
Side Dish, Dinner
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 177
% 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.