Green bean casserole has been on my Thanksgiving table every single year since I was a kid. My grandma’s made it, and honestly I never questioned it until Camden came along with his dairy allergy and I had to actually read the back of a cream of mushroom soup can. Spoiler: not great for a dairy-free family.
Then I found a dairy-free cream of mushroom soup packet and my whole holiday season opened back up. This dairy free casserole comes together fast, tastes exactly like what you remember, and nobody at my table has ever guessed it was missing anything.
If you are feeding someone with a dairy allergy or you are just trying to cut dairy out of your holiday spread, this one is going to become a staple for you. Promise.
Why We Love This Dairy Free Casserole
- It tastes like the classic. No weird aftertaste, no strange texture. The dairy-free cream of mushroom packet does all the heavy lifting and the result is creamy and savory just like the original.
- It is genuinely fast. We are talking about 10 minutes of prep and then the oven does the rest. On a holiday when every burner on my stove is already in use, that matters a lot.
- It is safe for Camden. No dairy, no eggs, no oats, no barley, no flaxseed. I always double-check the crispy onion topping label for his specific allergens, and I will walk you through that below.
- One bowl, one baking dish. I am a big fan of minimal cleanup, especially in November.
Ingredients You Will Need
This recipe makes one 9×13 baking dish and serves about 8 people as a side dish.
- 8 cans (14.5 oz each) cut green beans, drained
- 1 packet dairy-free cream of mushroom soup mix (I use Mom’s Place or a similar dairy-free variety — always read the label for your family’s specific needs)
- 1 cup plain dairy-free milk (oat milk is a popular choice but contains oats, so for Camden I use Ripple Milk)
- 1/2 cup water
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/3 cups crispy fried onions, divided (see allergen note below)
How to Make Dairy Free Green Bean Casserole
- Preheat your oven to 350 degrees Fahrenheit.
- Mix the sauce. In a large mixing bowl, whisk together the dairy-free cream of mushroom soup packet, dairy-free milk, and water until smooth. This usually takes about a minute of solid whisking to get rid of any lumps from the packet.
- Add the green beans. Drain your canned green beans well and add them to the bowl. Stir everything together until the beans are coated in the sauce.
- Season it. Stir in the salt and black pepper and stir until combined.
- Top the green beans with the fried onions. Make sure to spread it across evenly.
- Pour into the baking dish. Spread the mixture evenly.
- Bake uncovered for 25 minutes. You want the sauce to be bubbling around the edges before you pull it out.
- Top with remaining crispy onions. Sprinkle the remaining 2/3 cup of crispy onions over the top and bake for another 5 minutes until the onions are golden and crispy.
- Let it rest for 5 minutes before serving. The sauce thickens up a little as it cools and it slices more cleanly if you give it just a few minutes.
Tips and Variations
Make It Ahead
You can assemble the entire casserole the night before and refrigerate it covered. Just hold off on adding the top layer of crispy onions until right before it goes in the oven, otherwise they get soggy. Pull the dish out of the fridge about 20 minutes before baking so it is not ice cold going into the oven.
Double the Recipe
For a big holiday crowd, just double every ingredient and use two 9×13 dishes or one deep lasagna pan. Bake time stays roughly the same.
Add Mushrooms
If your family likes mushrooms, sautรฉ about 8 ounces of sliced cremini mushrooms in a little olive oil before mixing them in with the green beans. It adds a meatier texture and extra depth to the sauce.
Make It Richer
For an extra creamy casserole, substitute full-fat canned coconut milk for the dairy-free milk. It adds a slight richness without any coconut flavor once it bakes, especially when the savory mushroom flavors are present.
Frequently Asked Questions
What dairy-free cream of mushroom soup packet works best for this recipe?
I have had the best results with Simply Organic Cream of Mushroom Soup Mix, which is dairy-free and widely available online and in natural grocery stores. Pacific Foods also makes a dairy-free cream of mushroom soup in a carton that works well if you cannot find a packet version. Just adjust the liquid amounts accordingly since the carton soups are already reconstituted.
Can I use a can of dairy-free cream of mushroom soup instead of a packet?
Yes, absolutely. If you find a canned dairy-free cream of mushroom soup, use one can in place of the packet plus the milk and water. You may want to add a splash of dairy-free milk if the mixture looks too thick to coat the green beans, but most canned versions are already at the right consistency.
What is the best dairy-free milk for this casserole?
Unsweetened plain almond milk and full-fat canned coconut milk both work really well. Avoid vanilla-flavored milks or anything sweetened since they will throw off the savory flavor of the dish. Oat milk works texturally but contains oats, so skip it if oats are a concern for your family.
Can I make dairy free green bean casserole gluten-free too?
Yes, with a couple of label checks. Make sure your cream of mushroom soup packet is certified gluten-free. For the topping, look for gluten-free crispy onions or make your own by tossing thinly sliced onions in a little rice flour and baking or pan-frying them until crisp. The rest of the ingredients in this recipe are naturally gluten-free.
How do I store and reheat leftovers?
Store leftovers covered in the fridge for up to 3 days. Reheat in the oven at 325 degrees Fahrenheit for about 15 minutes until warmed through. The crispy onion topping will soften in the fridge but a few minutes in the oven brings it back to life. I would not recommend reheating in the microwave if you want the topping to stay crispy, but honestly on day two I usually just scoop it straight from the fridge onto my plate and microwave it anyway because leftovers have no dress code.
Dairy Free Green Bean Casserole
Ingredients
- 8 cans 14.5 oz each cut green beans, drained
- 1 packet Mom’s Place Dairy Free Cream of Mushroom Soup Mix
- Ripple milk amount per soup mix packet instructions (unsweetened, unflavored dairy free milk)
- Salt to taste
- Black pepper to taste
- 1 bag French fried onions
Instructions
- Preheat oven to 350 degrees F.
- Open and drain all 8 cans of green beans. Pour them into a large 9×13 baking dish.
- Prepare the Mom’s Place Dairy Free Cream of Mushroom Soup Mix according to the packet instructions, using Ripple milk as your dairy free milk substitute. Whisk until smooth.
- Pour the prepared soup over the green beans in the baking dish. Stir gently to combine and coat the green beans evenly.
- Season with salt and pepper to taste.
- Spread the entire bag of French fried onions over the top of the casserole in an even layer.
- Bake uncovered for 20 to 30 minutes, until the edges are bubbling and the onion topping is golden and crispy.
- Remove from oven and serve hot.
Notes
Nutrition
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