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completed Dairy-Free Green Bean Casserole in a skillet with a portion plated on a white plate
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5 from 73 votes

Dairy-Free Green Bean Casserole

A classic Thanksgiving side made dairy-free, with a quick homemade mushroom gravy, green beans, and crispy fried onions. No canned soup and no milk, and just 9 ingredients!
Prep Time30 minutes
Cook Time25 minutes
Total Time55 minutes
Course: Side Dish
Cuisine: American
Servings: 8
Calories: 174kcal
Author: Toni

Equipment

Ingredients

  • 3 ½ Tablespoons vegetable or canola oil
  • ½ cup yellow onion diced
  • 1 ½ cups cremini mushrooms diced
  • 3 cloves garlic minced
  • 3 ½ Tablespoons all-purpose flour
  • 2 cups vegetable broth
  • ½ teaspoon dried oregano
  • salt and ground black pepper to taste
  • 16 ounces bagged frozen green beans 454 grams
  • 6 ounces packaged fried onions

Instructions

  • Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Lightly grease a 9x13-inch baking dish, or have a 12-inch cast iron skillet ready.
  • Heat the oil in a large saucepan over medium heat. Add the onion, mushrooms, and garlic and saute for 3 to 4 minutes, until the onion is translucent and tender.
    process of adding mushrooms to onion in pan
  • Add the flour and stir to form a thick paste. Cook, stirring, for 1 to 2 minutes until golden.
    process shot of adding flour to pan
  • Add the broth, stir, and bring to a simmer over medium heat. Season with the dried oregano and pepper.
    process shot of adding veggie broth to pan
  • Whisk gently until the gravy thickens to your desired consistency, about 15 minutes. Taste and add salt if needed.
  • Stir in the frozen green beans.
    process shot of adding green beans to pan
  • Transfer the mixture to the prepared baking dish or skillet and top with the fried onions.
    process shot of adding fired onions to pan of casserole mixture
  • Bake for 20 to 25 minutes. Serve warm.
    completed Dairy-Free Green Bean Casserole in a skillet against a white background

Notes

  • Frozen green beans go straight in with no thawing. For fresh green beans, trim the ends and boil them for 4 to 5 minutes before adding them, and adjust the cooking time for very tender or tender-crisp beans.
  • To make it gluten-free, skip the flour, add all the broth first, then whisk in a slurry of 2 Tablespoons cornstarch and 3 Tablespoons water until thickened. Use gluten-free fried onions or gluten-free breadcrumbs on top.
  • For a homemade topping, gently saute sliced onions until slightly crisp, or caramelize them low and slow (50 to 60 minutes). Mix with breadcrumbs or crushed nuts for extra crunch if you like.
  • Cremini (baby bella) mushrooms add much more flavor than white mushrooms.
  • Make ahead by preparing the filling a day or two in advance and refrigerating it, covered. Take it out 30 to 40 minutes before topping with the fried onions and baking.
  • Store leftovers in an airtight container in the fridge for 4 to 5 days. Reheat in the oven at 350 degrees Fahrenheit (175 degrees Celsius) so the onions crisp back up.

Nutrition

Serving: 1serving | Calories: 174kcal | Carbohydrates: 18g | Protein: 2g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 417mg | Potassium: 202mg | Fiber: 2g | Sugar: 3g | Vitamin A: 519IU | Vitamin C: 8mg | Calcium: 30mg | Iron: 1mg