This tasty green bean casserole is dairy free and gluten free! This classic Thanksgiving side dish has been remade into an allergy-friendly masterpiece. It’s still full of the same creamy sauce you love – just without the dairy, gluten, and condensed mushroom soup!
Thanksgiving is naturally my favorite part of the month of November. I love the focus on family, traditions, and gratitude. And the food of course! Green bean casserole was one of my favorite Thanksgiving recipes growing up, second only to pie and Cranberry Orange Relish.
We had green bean casserole for Thanksgiving every year when I was a kid. Thanksgiving at my parents’ house is AMAZING! My mom literally makes 20 to 30 dishes for Thanksgiving dinner plus half a dozen pies. My sisters and I were always assigned a few certain dishes to make and then my mom would make the rest. Usually we were assigned to make our favorite dishes. My sister always made the green bean casserole because she LOVED it. I always made the dinner rolls, the corn casserole, the apple pie, and a fruit salad we called “Super Fruit.”
A few years ago when my family gave up dairy (me because it gave me migraines and my son because he was allergic) I honestly thought my days of the Thanksgiving comfort classic were over. As it turns out however, the classic dish is easily made without both dairy and gluten!
This version makes a great side dish for any holiday meal – Thanksgiving or Christmas! Or even any family gathering.
This green bean casserole is free from all top food allergens! It’s free from:
- Tree nuts and peanuts
What You Need for to Make Green Bean Casserole Dairy Free
- A large stock pot
- Casserole dish
- Fresh green beans: trimmed and cut into half.
- Plant butter: you can also use olive oil instead.
- Onion: you can use onion flakes or onion powder if you have a picky eater (like my husband).
- Mushrooms: I love mushrooms but if they aren’t your thing you can easily omit them.
- Gluten-free flour cup-for-cup blend: or just use white all purpose flour if you don’t need it to be gluten free.
- Plant milk: I love almond milk for this recipe but you can use whatever your prefer! Oat milk would probably be my last choice however. It’s a little sweet for this recipe!
- Chicken broth: you can substitute vegetable broth to make recipe vegan.
- Salt: an essential flavor enhancer for any casserole.
- Garlic powder: you can also use minced garlic instead if you prefer.
- Parsley: this recipe calls for dried but you can use fresh if you prefer!
- Black pepper: this gives the casserole some great flavor.
- Bacon or gluten-free crispy fried onions: you need a good topper for a great casserole! If you can’t find gluten-free fried onions then top the casserole with crispy crumbled bacon instead! Obviously don’t use bacon if you want to make this a vegan casserole. I prefer the crispy fried onions but the bacon version is also tasty!
You can also top this green bean casserole with dairy-free cheese, but truthfully, I’m not a fan of any cheese other than the real deal. You do you though!
How to Make Green Bean Casserole Dairy Free
- You’ll start by washing and trimming your green beans and then cut them in half. Add them to a large pot of boiling water and boil them for about 8 minutes until they are tender crisp. Drain the green beans.
- Next, you’ll make your creamy sauce. Melt the plant butter (or alternatively you can use olive oil) in a large saucepan. Add your onions and mushrooms and saute until cooked. Whisk in the gluten-free flour and spices.
- Add in your chicken broth and plant milk and whisk until smooth. Cook the sauce over medium-low heat until it thickens. Cook for 3 more minutes.
- Add your creamy sauce to your cooked and cut green beans and vegetables and then pour it all into a large rectangular casserole dish. Cover and cook for 25 minutes at 350 degrees. Remove foil, add crumbled bacon or gluten-free crispy fried onions to the top and return to the oven for 5 more minutes.
Frequently Asked Questions
What to Serve with Green Bean Casserole
This green bean casserole dairy free version is perfect for Christmas or Thanksgiving dinner. As such, it pairs perfectly with:
- Honey Cornbread
- Sweet potato casserole
- Mashed potatoes
- Cranberry Orange Relish
- Maple Cinnamon Roasted Butternut Squash
- Gluten-free dinner rolls
- Cinnabon Cookies
- German Chocolate Cake
Or basically any other traditional holiday dish, side dish, or dessert!Print
Green Bean Casserole – Dairy Free and Gluten Free
This tasty green bean casserole is dairy free and gluten free! A true Thanksgiving classic full of a tasty creamy mushroom sauce.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 8 1x
- 1 1/2 lbs fresh green beans
- 1/4 cup plant butter or olive oil
- 4 ounces mushrooms
- 1 tsp salt
- 1/2 tsp parsley
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1/4 cup gluten-free flour cup-for-cup blend
- 1 1/2 cups chicken or veggie broth
- 1 cup gluten-free crispy fried onions or 6 slices crispy cooked bacon
- Preheat oven to 375 degrees. Bring a large pot of water to boil.
- Wash and trim green beans. Cut them in half and then add them to the boiling water. Boil for 7-8 minutes, or until tender-crisp*. Drain and set aside.
- Slice mushrooms. In a large saucepan, melt butter. Add mushrooms and saute for 5 minutes or until tender.
- Whisk in the gluten-free flour. Slowly whisk in the broth while stirring continuously. Whisk until smooth.
- Cook over medium-low heat until the sauce thickens, stirring occasionally. Cook for 3 more minutes. Remove the sauce from heat and stir in the boiled green beans.
- Spray a large rectangular casserole dish with cooking spray. Add the green beans and vegetables and cover. Cook for 20 minutes. Remove foil and top the casserole with crispy fried onions or cooked and crumbled bacon. Cook for 5 more minutes. Serve immediately.
*I like to cook them until they are almost done. You don’t want crunchy green beans in your creamy casserole!
- Calories: 127 calories
- Fat: 7 grams
- Carbohydrates: 7 grams
- Protein: 5 grams