Savor the Flavor: Dairy-Free Green Bean Casserole

Savor the Flavor: Dairy-Free Green Bean Casserole

Published on Monday, November 13, 2023 by Kelly Velting

A Holiday Favorite: Green Bean Casserole - Made from Scratch (Gluten-Free and Dairy-Free)

Bring back an old family favorite but with more flavor when you make it from scratch.  Don’t throw together a bunch of processed ingredients anymore to make this holiday favorite when fresh ingredients have so much more flavor!  

I have even offered an ONION-FREE alternative topping that’s just as delicious in the recipe alternatives below. This recipe is gluten- and dairy-free, but you can easily use alternative ingredient options to tweak it to your taste.  

I love mixing things up, so almost everyone has an option. Enjoy this traditional dish in a whole new way!

Recipe Alternatives to Personalize Your Green Bean Casserole:

Let's explore some exciting twists to enhance your culinary adventure with green bean casserole. These tips and variations will add flair to your dish and cater to different tastes and dietary preferences. Whether you're looking for creative substitutes or a hearty transformation into an entrée, we've got you covered. 

  • Swap out the onions with chives. Just chop up about 1/4 cup of fresh chives (they should be tiny) and toss them into the mushroom sauce when you sprinkle in the nutmeg. 
  • When it comes to flour, if you're using gluten-free (GF) flour, you'll need roughly a 3:2 ratio of flour to oil, whereas regular flour follows a 1:1 ratio. If you prefer non-GF flour, consider using just 2 tablespoons.
  • Not a fan of cooking with white wine? No worries! You can achieve a similar flavor profile by replacing the wine with chicken stock and a dash of vinegar. About 1 tablespoon of apple cider vinegar, white vinegar, or lemon juice should do the trick.
  • Don't fancy onions (or can't tolerate them)? Try this alternative topping recipe: Mix 2 cups of GF Panko breadcrumbs, 1 tablespoon of fresh chopped chives, 1/4 teaspoon of organic garlic powder, 1/4 teaspoon of salt, and 6 tablespoons of melted salted dairy-free (DF) butter (or regular cow's milk butter if you're not dairy-free). 
  • Love green bean casserole but want it to be the star? Cook up 1 pound of Italian ground sausage before you dive into the mushrooms. After draining the grease, set the meat aside. When you reach step 7 in the recipe, toss the sausage into the green beans and mushrooms, stir it all together, and proceed with the rest of the directions. Voilà, now it's an entrée! (If you're skipping meat, consider adding a can of rinsed, drained Great Northern Beans instead.)

Please refer to the full recipe below for more detailed information and step-by-step instructions on these recipe alternatives. Enjoy!

[[ recipeID=recipe-8lo7mczi0, title=Dairy-Free Green Bean Casserole ]]

  1. Baker, D. (2023, February 9). Easy gluten-free fried onions. Minimalist Baker. 

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Dairy-Free Green Bean Casserole

Servings: 8


  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins




  • 24 oz Fresh Green Beans, remove ends and cut 1-2 inches long (or use frozen cut beans)
  • 1 pint (8oz) Baby Bella Mushrooms, sliced
  • ½ cup Yellow Onion, diced (see alternative substitutes below)*
  • 2 cloves Garlic, minced
  • 4 Tbsp Olive Oil
  • 3 Tbsp GF All-purpose Flour**
  • ⅓ cup Dry White Wine (like Pinot Grigio) OR substitute***
  • 1 ½ cups Chicken Stock
  • ⅓ cup DF Heavy Cream
  • 1 ½ tsp Salt
  • ⅛ tsp Fresh Ground Pepper
  • ¼ tsp Ground Nutmeg
  • Cooking (non-stick) spray of your choice (or use coconut oil)


  • 2 cups GF, DF Onion Crispies (Purchased or Homemade) OR an Onion-Free option (below).****


  1. Spray a 9x13 pan with cooking spray (or rub the inside of the pan with coconut oil). Preheat the oven to 350 degrees Fahrenheit.
  2. Pour green beans into a sauté pan and add enough tap water until green beans are completely covered. Bring to a boil and lower to medium/high for 15 minutes. Turn off the heat, strain the beans, and set aside in a bowl (or in your colander). Make sure all the green beans are out of your hot pan. Return to the stove. 
  3. While cooking green beans, slice mushrooms and onion*, and chop garlic.  
  4. Heat your pan to low/medium and add 2 Tbsp olive oil and the chopped mushrooms and onion. Cook, stirring occasionally, until veggies are tender and onions are transparent. Then add garlic and stir while cooking for another 1 minute until golden.  
  5. Add remaining 2 Tbsp olive oil and GF flour** and stir frequently while cooking on low/medium heat. The mixture will be dry and crumbly-looking, but that’s okay. You’re browning the flour and toasting it to flavor your sauce. Be careful not to let it burn. Get a spoon into the edges of the pan so no dry flour stays in one place too long. Cook the mixture for 2-3 minutes or until golden brown.
  6. Add white wine and stir quickly. (Acid from wine will remove all the flavors from the bottom of the pan.) Now add the chicken stock and turn up the heat to high. Continue to stir. The mixture should start to thicken when it comes to a boil. Add remaining salt, pepper, and nutmeg. Remove from heat.
  7. Pour the green beans you set aside earlier back into the sauté pan with the mushroom sauce. Stir to combine. Pour in ½ cup of the crispy onions (or alternative topping). Pour the whole mixture into your 9x13 baking dish. Pour the rest of the topping (crispy onions or non-onion topping) over the green bean & mushroom sauce mixture.  
  8. Bake at 350 degrees Fahrenheit for 20-25 minutes or until the topping is more golden brown. 
  9. Serve hot.

Nutrition Facts

Serving Size: 1

Serving Per Recipe: 8

Amount Per Serving
Calories 236.5
% Daily Value*
Total Fat 16.4g 25%
Saturated Fat 5.3g 26%
Trans Fat 0g
Sodium 603.6mg 25%
Total Carbohydrate 17.8g 5%
Dietary Fiber 3.4g 13%
Sugars 4.4g
Protein 5.2g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:


Cooking Pans Needed: 5-6 qt sauté pan (preferably with straight sides) and 9x13 baking dish

(GF)-Gluten-Free; (DF)-Dairy-Free

Recipe Alternatives:

-*Replace the onions with chives. Chop ¼ cup fresh chives (tiny) and add to the mushroom sauce when you add the nutmeg.  

-**Gluten-free (GF) flour requires about a 3:2 ratio flour:oil; whereas regular flour is a 1:1 ratio. If you want to use regular (non-GF) flour, you may want to add just 2 Tbsp.

-***White wine: Not everyone wants to cook with wine. The acid in the wine is a nice balance with the fat and salt in the dish, but you can get a similar flavor profile by replacing the wine with chicken stock and adding a little vinegar (about 1 Tbsp). I love apple cider vinegar for this recipe, but you could also use white vinegar or lemon juice. 

-****If you don’t tolerate onions (or don’t like them), try this alternative topping recipe: 2 cups GF Panko breadcrumbs, 1 Tbsp fresh chopped chives, ¼ tsp organic garlic powder, ¼ tsp Salt, 6 Tbsp melted, salted DF butter (or regular cow’s milk butter if you’re not dairy free). Mix all the ingredients and then continue in the directions from step 7.

-Do you love green bean casserole but don’t want it just to be a side item? Cook one lb. of Italian ground sausage before you start cooking your mushrooms. Drain the grease and set aside the meat. Then, add it to the green beans and mushrooms in step 7. Stir to combine and then continue with the rest of the directions. Now you have an entrée! [If you don’t eat meat, add one can (15oz) rinsed, drained Great Northern Beans instead.]