Dairy Free Green Bean Casserole

Total time1 hr 5 min

Prep time20 min

Cook time45 min

4.5

(4)

The classic holiday casserole gets a smart, satisfying makeover here — no butter, no cream of mushroom soup from a can, and absolutely no dairy required. The secret to that rich, velvety sauce is full-fat coconut milk whisked together with vegetable broth, sautéed cremini mushrooms, garlic, and a splash of soy sauce that adds just enough depth to make you forget anything is missing. Fresh green beans replace the canned version, blanched until bright and just tender before getting folded into all that savory goodness. A double layer of crispy fried onions — one baked in, one added at the end — means you get that iconic crunch in every single bite. It comes together in one skillet before going into a 9x13 baking dish, which makes cleanup genuinely manageable even on a busy holiday. This recipe serves six, so it's perfectly sized for a family dinner or a potluck where you want to bring something crowd-pleasing without the stress of label-reading every ingredient.

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Ingredients

6 servings

For the casserole

1 ½ lb fresh green beans, trimmed and cut into 2-inch pieces

For the mushroom sauce

2 tbsp olive oil
1 medium yellow onion, finely diced
3 cloves garlic, minced
10 oz cremini mushrooms, thinly sliced
3 tbsp all-purpose flour
1 cup vegetable broth
1 can (13.5 oz) full-fat coconut milk
1 tsp soy sauce
½ tsp dried thyme
½ tsp salt
¼ tsp black pepper

For the topping

2 ½ cups crispy fried onions

Instructions

1
Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add the green beans and cook for 5 minutes, until bright green and just barely tender. Drain in a colander and set aside.
2
Heat the olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.

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