Easy Fresh Green Bean Casserole (Gluten free & Dairy free)
Thanksgiving dinner should be packed with real, fresh food - from the roasted sweet potatoes to the turkey to the green bean casserole. But this isn’t your grandma’s version. This fresh healthy green bean casserole is made with a homemade, dairy-free mushroom soup built from almond milk, Dijon, soy sauce, and warm spices. The crunchy topping comes from sautéed onions tossed with crushed almond-flour crackers for that crispy bite. Everything bakes together with blanched fresh green beans into a cozy, savory casserole that feels made-from-scratch in every way.
The Green Bean Casserole Everyone Actually Eats
Not many people will claim green bean casserole as their favorite part of Thanksgiving, but everyone agrees it has to be on the table. I finally cracked the code on a version that’s actually delicious. The kind that might even earn “favorite side dish” status.
You won’t find canned cream of mushroom soup here. Instead, I lean into the freshness of the green beans and build my own mushroom “soup” with milk, mushrooms (of course), a little umami flavor, and warm spices. And because no casserole is complete without crispy onions, we’re making those from scratch too using caramelized onions and crushed crackers. So easy and so worth it!
Healthy Green Bean Casserole Ingredients
For this casserole, I stick with fresh green beans so they stay tender-crisp after baking. The crunchy topping comes from sautéed white onions and tossed with crushed Simple Mills crackers for that classic “French fried onion” vibe. The homemade mushroom sauce is just as simple: sautéed mushrooms, garlic, a splash of soy sauce and Dijon mustard for depth, almond milk (or any milk you love), a little arrowroot starch to thicken, and warm spices to bring everything together.
How to Make Dairy free Green Bean Casserole
Check out these recipes for more holiday sides
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Recipe
Fresh Homemade Green Bean Casserole
Ingredients
- 1 white onion - small, thinly sliced
- 3 tablespoon olive oil - divided
- 1 cup Simple Mills crackers - crushed up
- 12 oz mushrooms
- 3 cloves garlic - minced
- ½ tablespoon dijon mustard
- ½ tablespoon soy sauce
- ½ cup coconut milk - full fat
- 1 ½ cup vegetable broth
- 1 tablespoon arrowroot starch - or cornstarch
- 3 sage leaves
- 1 teaspoon thyme
- ¼ teaspoon sea salt
- ⅛ teaspoon black pepper
- 1 lb green beans - trimmed
Instructions
- Preheat oven to 375 F. Saute the onions in a sauce pan with 2 tablespoon olive oil until soft and golden. Stir continuously to prevent burning. Transfer the onions to a separate bowl and toss with the crushed up Simple Mills crackers. Set aside.1 white onion, 3 tablespoon olive oil, 1 cup Simple Mills crackers
- In the same sauce pan, heat the remaining 1 tablespoon olive oil over medium heat. Add the mushrooms and cook, stirring occasionally, until soft. Add the garlic and stir for 1 - 2 minutes to toast. Then stir in the dijon, soy sauce, coconut milk, broth, arrowroot starch, sage, thyme, sea salt, and black pepper. Gently mix to distribute and allow the mixture to simmer until thick and creamy.12 oz mushrooms, 3 cloves garlic, ½ tablespoon dijon mustard, ½ tablespoon soy sauce, ½ cup coconut milk, 1 ½ cup vegetable broth, 1 tablespoon arrowroot starch, 3 sage leaves, 1 teaspoon thyme, ¼ teaspoon sea salt, ⅛ teaspoon black pepper
- While the mushroom mixture is cooking, boil a large pot of water with some salt on the stove. Add the green beans to the boiling water and allow them to cook for 3 - 4 minutes. Immediately spoon the green beans into a bowl of ice water to stop the cooking process. Once cooled, strain the green beans and pat dry with a paper towel.1 lb green beans
- In a 9 x 13 inch pan, add the green beans and mushroom mixture and toss well to coat. Spoon the onions over top in an even layer. Bake in the oven for 30 - 40 minutes until the green beans have a slight give to them and the onions are toasty.
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