Description

This dairy-free green bean casserole offers a deliciously creamy and comforting twist on a classic holiday side dish. Fresh green beans are blanched to crisp-tender perfection, coated in a savory, homemade mushroom cream sauce made with plant-based milk and dairy-free butter, and topped with crispy, baked ‘fried’ onions crafted from thinly sliced, breaded onions. This recipe is perfect for those seeking a plant-based, gluten-free alternative without compromising on traditional casserole flavors.

Ingredients

Scale

Green Beans

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

“Fried” Onions

1 sweet onion (thinly sliced into 2-inch long strips)
½ cup all-purpose flour (or gluten-free 1-to-1 blend)
1 large egg (whisked)
1 Tbsp. milk
1 cup plain breadcrumbs (plain, gluten-free if needed)
½ tsp. salt
¼ tsp. black pepper
½ tsp. garlic powder

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. all-purpose flour (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. dried thyme

Cook Mode Prevent your screen from going dark

Instructions

Preheat the Oven: Set your oven to 425°F (220°C) to prepare for baking the crunchy onion topping and later the casserole.
Prepare the Green Beans: Trim the ends of the green beans and cut them into 2-inch pieces to ensure even cooking.
Boil Green Beans: Bring a large pot of water to a boil. Carefully add the green beans using a slotted spoon and boil for 4-5 minutes until crisp-tender. Begin checking at 3 minutes to avoid overcooking. Drain immediately in a colander.
Prepare Fried Onions – Slice Onion: Slice the sweet onion into thin strips about 2 inches long for the breading process.
Bread the Onion Slices: Set up three shallow bowls: one with flour, one with whisked egg and milk, and one with a mixture of breadcrumbs, salt, black pepper, and garlic powder. Dredge onion strips first in the flour, then dip in the egg wash, and finally coat with the breadcrumb mixture. Lay them evenly on a parchment-lined baking sheet.
Bake Fried Onions: Bake the breaded onion strips in the preheated oven for 15-20 minutes, flipping halfway through, until golden and crispy.
Sauté Vegetables for Mushroom Soup: While onions bake, heat dairy-free butter in a large skillet over medium heat. Add chopped mushrooms and sauté for 4-5 minutes until softened. Add minced garlic and cook for another 30 seconds until fragrant.
Make Cream of Mushroom Soup: Sprinkle the flour over the mushrooms and stir until the mixture thickens. Gradually whisk in vegetable broth in ¼ cup increments, waiting for the sauce to thicken before adding more. Repeat with plant-based milk in ¼ cup increments until fully incorporated and thickened. Season with salt, black pepper, and dried thyme.
Combine Green Beans with Sauce: Add the boiled and drained green beans to the skillet and toss well to coat them evenly in the creamy mushroom sauce.
Assemble and Bake the Casserole: Spray a 13×9-inch baking dish with non-stick cooking spray. Pour the green bean mixture into the dish and spread evenly. Sprinkle the baked crispy fried onions on top. Reduce the oven temperature to 400°F (205°C) and bake the casserole for 15-20 minutes to heat through and meld flavors.
Rest and Serve: Remove the casserole from the oven and let it sit at room temperature for 10 minutes before serving. Enjoy this creamy, crispy dairy-free green bean casserole!

Notes

Use gluten-free flour and breadcrumbs to make the casserole gluten-free.
Plant-based milk options such as oat, cashew, or soy work best for the creamy mushroom sauce.
Do not overcook the green beans when boiling to keep them crisp and vibrant.
Crispy onions can be prepared ahead and stored in an airtight container until ready to use.
For oil-free version, use dairy-free butter alternatives that suit your dietary preference.
If you want to make this dish ahead, bake the casserole up to the step before adding the fried onions, then add them right before serving to retain crispiness.