Dairy Free Green Bean Casserole (Vegan, Gluten Free Option)

This easy dairy free green bean casserole recipe comes together with crisp-tender green beans, a homemade creamy sauce, and crispy onions. It's rich, savory, and a must-have at Thanksgiving dinner.

Course Side Dish

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 98kcal

Author Jenna Urben

Equipment

Ingredients

1 pound green beans rinsed and trimmed
8 ounces sliced mushrooms chopped
2 tablespoon vegan butter or neutral oil
2 garlic cloves minced
3 tablespoon all-purpose flour or gluten-free flour
¾ cup vegetable broth
1 cup dairy-free milk
Salt and black pepper to taste
1 Crispy fried onions

Instructions

Preheat oven to 400F and bring a large pot of water to a boil. Add whole or cut in half green beans and let cook for 5 minutes. Place in an ice bath to stop cooking, drain, and set aside.
In a large skillet over medium heat, cook mushrooms in melted butter. Season with salt and pepper and let cook for about 5 minutes. Add garlic and let cook until fragrant, about a minute or so.
To make the creamy sauce, stir in the flour and fully coat the mushrooms. Stream in the broth and bring to a simmer, stirring, until the mixture thickens.
Reduce heat to low, stir in dairy-free milk, and cook for about 5 minutes, until desired consistency is reached. Taste and adjust seasoning, adding more salt or pepper, if needed. Add cooked, tender green beans to the mushroom sauce and stir to combine.
To assemble green bean casserole, transfer mixture to a greased 9x13 baking dish (or similar size) and top with desired amount of crispy onions. Bake for 15 minutes, until top is golden, serve warm.

Notes

Store leftovers in an airtight container or covered tightly in the refrigerator for up to 3-5 days. To reheat, cover baking dish with foil and place in an oven preheated to 350F for about 15 minutes or until warmed through.

Make green bean casserole ahead of time by following the recipe instructions up to topping with onion and baking. Instead, transfer to baking dish without the onion topping and cover tightly. Store in the fridge for up to 3 days. On the day of, remove from the fridge, top with crispy onions, and bake as directed.

Bake green bean casserole up to 3 days ahead of time, let cool, cover tightly, and store in the fridge. On the day of, remove from the fridge, add onion topping, and reheat at 350F for about 25 minutes or until heated through.

To freeze green bean casserole, cook as directed excluding the fried onion topping. Let cool completely then wrap tightly with plastic wrap and foil. Store in the freezer for up to 2 weeks. To reheat, preheat the oven to 350F. Cover with foil and bake for about 45 minutes, or until warmed through. Uncover and top with fried onion, bake for another 15 minutes, or until warmed through.

Nutrition