Dairy-Free Green Bean Casserole (Campbell’s Copycat)

If you’re looking for a dairy-free copycat of Campbell’s green bean casserole recipe, then you’ve come to the right place! Green bean casserole has been a favorite American side dish for the holidays since Campbell’s created their classic recipe in the 1950s. Their version uses condensed cream of mushroom soup, which contains dairy. But our dairy-free green bean casserole uses my beloved homemade version. Don’t worry, it’s just as easy and every bit as delicious. Your whole family will love it!

Dairy-Free Green Bean Casserole that’s Just Like Campbell’s!

Although it’s a star in our Dairy-Free Thanksgiving Menu, this wonderful side actually makes a great anytime dish, and can be prepared at the last minute. The dairy-free condensed cream of mushroom soup takes minutes to whip up, and the casserole is just a throw together that you can toss right in the oven. But to keep it current, I’ve recently updated this dairy-free green bean casserole recipe with nutrition facts, serving suggestions, and cooking help. I’ve also included more recipe info and ingredient FAQs below.

The Secret to Authentic Campbell’s Flavor without Dairy!

Years ago, my husband and I took an analytical approach to this recipe. We calculated how Campbell’s condensed cream of mushroom soup is formulated, while translating our findings into everyday pantry ingredients. Unlike the canned version, we obviously don’t use any preservatives or additives. Our version tastes fresher, and doesn’t have that metallic taste of canned. Yet, the overall flavor and consistency is so darn close, that our dairy-free condensed mushroom soup recipe works as a 1:1 replacement for Campbell’s in any recipe. That includes this easy casserole! And yes, it takes just minutes to make.

Are French Fried Onions Dairy-Free? (Spoiler: Usually!)

Believe it or not, most brands of French fried onions are made without dairy. In fact, they usually contain just a handful of ingredients, including onions, flour, oil, and salt. The most popular brand is French’s, but these days there are many generic brands, too. They are sold in canisters and can usually be found in the shelf-stable condiment section at grocery stores. You’ll only need the 2.8-ounce canister, but you can buy the bigger one and measure out 1 1/3 cups. I’ve also included a gluten-free option in the recipe.

Delicious Add In Options to Consider

• Bacon: Cook two slices of bacon and let cool on paper towels. Once cool, crumble and stir the bacon bits into your dairy-free green bean casserole with the beans.
• Mushrooms: To avoid adding excess water to the casserole, I recommend pre-cooking mushrooms. Slice and sauté the 8 ounces of mushrooms in a little olive oil in a pan over medium heat until the juices have released and they are tender, about 3 to 5 minutes. Stir the mushrooms into the casserole with the green beans. You can use cremini mushrooms, button mushrooms baby bella mushrooms, or even meatier shiitake mushrooms.
• Bell Peppers: These add color, texture, and flavor. Core and cut 1 red or yellow bell pepper into slices or dice it. Sauté the bell pepper in a little olive oil in a pan over medium heat until just tender, about 3 to 5 minutes. Add the bell pepper to the casserole with the green beans.
• Chicken: Make it a meal by adding about 3 cups of cooked chicken with the green beans. This is a great way to use up leftover rotisserie chicken or chopped cooked chicken breast. You can optionally use my dairy-free condensed cream of chicken soup recipe in lieu of the mushroom version.

Ingredient FAQs

• Condensed Soup: Is there a store-bought option? Not really. First, you need a condensed soup, not a ready-to-eat one, otherwise the sauce will be too thin. In the condensed soup section, the closest option is Campbell’s Golden Mushroom Soup. It will taste fine, but different, since it is a beef stock and tomato-based soup. See our Dairy-Free Soup Guide for every variety we know of to date.
• Condensed Soup: Can I omit the chopped mushrooms? Yes! If your family doesn’t love mushrooms, go ahead and skip them. This dairy-free green casserole will still be delicious.
• Milk Alternative: What type do you use? My go-to for baking is unsweetened coconut milk beverage or homemade cashew milk. Both are a little richer than most dairy-free milk alternatives, and the flavors work. But feel free to use your favorite milk beverage. Just make sure it is unflavored and unsweetened.
• Green Beans: How should I cook them? If using fresh green beans, I would blanch them in boiling water for just 3 to 5 minutes. You want them tender, but still with a bite. Frozen green beans should simply be defrosted and canned green beans drained. They are both pre-cooked.
• French Fried Onions: How big of a package should I get? You only need a 2.8-ounce container to get 1 1/3 cups.

Special Diet Notes: Dairy-Free Green Bean Casserole

By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, vegan, and vegetarian. Just be sure to choose a milk alternative and French fried onions that suit your dietary needs.

Alisa Fleming

Dairy-Free Green Bean Casserole (Campbell's Copycat)

5 from 2 votes

Thanks to a quick, homemade, condensed soup swap, this copycat classic side is every bit as creamy and delicious as Campbell's Green Bean Casserole. In fact, we think it's better!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Course: Side

Cuisine: American

Calories: 144

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

• 1 batch homemade dairy-free condensed cream of mushroom soup
• ½ cup unsweetened dairy-free milk alternative
• 1 teaspoon soy sauce
• Freshly ground black pepper to taste
• 4 cups green beans
• 1 ⅓ cups French fried onions divided

Method

 

1. Preheat your oven to 350°F.
2. In a medium bowl, whisk together the condensed soup, milk beverage, soy sauce, and pepper.
3. Drain any liquid from the green beans and add them to the soup mixture with half (2/3 cup) of the fried onions, and stir to coat.
4. Pour the mixture into a 1 1/2-quart casserole dish or a 9-inch round or square baking dish and even it out.
5. Bake the casserole for 25 minutes. Give it a quick stir, and sprinkle the remaining onions on top. Bake the casserole for another 5 minutes.
6. It's best served warm, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving: 1/6 batchCalories: 144kcalCarbohydrates: 15.5gProtein: 2.1gFat: 8.5gSaturated Fat: 0.4gSodium: 403mgFiber: 2.4gSugar: 2.5g

Notes

Green Bean Note: 4 cups of green beans is roughly 1 pound frozen green beans (defrosted), 2 (14-ounce) cans green beans, or 1 1/2 pounds fresh green beans, trimmed, washed, and cooked.

Broccoli Option: You can substitute 4 cups of broccoli florets or a combination of broccoli and cauliflower florets for the green beans. We like to use vegetable that are just lightly steamed, al dente, to keep the vegetables from getting too mushy.

Gluten-Free Option: Use gluten-free soy sauce or tamari in place of the soy sauce. Some French fried onion brands, like Simple Truth, are naturally gluten free. But you can alternatively make your own gluten-free fried onions.

Soy-Free Option: You can omit the soy sauce and season to taste with salt. I prefer not to use coconut aminos in this green bean casserole because it adds unwanted sweetness.

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More Recipe Tips: Dairy-Free Green Bean Casserole

Serving Suggestions

• Thanksgiving: What would this holiday be without a dairy-free Campbell’s style green bean casserole?! It’s a must alongside traditional dairy-free stuffing and Mama’s dairy-free mashed potatoes.
• Easter: The weather is still cooler, but green beans are just coming into season. Plus green beans pair so well with that traditional Easter ham on your holiday table.
• Christmas: It’s a warm comforting side dish that pairs with just about any holiday main.
• Chicken Dinner: The best part is, you can enjoy leftover chicken in leftover green bean casserole for an easy lunch!
• Roast Dinner: Green bean casserole has that hearty richness that makes it an easy match to a beef dinner. Serve with dairy-free pull apart rolls to soak up residual sauce from the casserole and roast.

Make Ahead

• Time: You can make the dairy-free condensed cream of mushroom soup up to a day ahead, and prep the beans.
• Tips: If making the soup a day ahead, make sure it is completely cool before covering and refrigerating. You can mix the milk beverage, soy sauce, and pepper in, but I would wait to add the fried onions and green beans until you are getting ready to cook the casserole.

Storage

• Store: Once completely cool, cover or put the leftovers in an airtight container in the refrigerator for up to a few days. You can technically freeze it, but I personally feel this does negatively affect the ingredients in this recipe.
• Reheat: You might enjoy it cold, but we like to reheat this green bean casserole in a 350ºF oven for about 10 minutes  to warm it and re-crisp the topping a bit.

Troubleshooting

• Green Beans are too Soft: Mushy or soft green beans are caused by overcooking of the beans or the casserole. If using fresh green beans, make sure they still have a bite to them before adding. Canned green beans do tend to be softer, so I would avoid them if you like a firmer bite.
• Casserole is too Soupy: Make sure all excess water is drained from your green beans. You can even pat them dry. Frozen beans should be defrosted and drained. Also, if your cream of mushroom soup hasn’t been cooked down enough, there will be more liquid. If you’re soup is a little thin, add less milk alternative. It should still be thicker than prepared soup when everything is added.
• Onion Topping is Soggy or Burnt: Before topping your casserole with the remaining 2/3 cup of fried onions, make sure it is cooked through. Add the topping and make sure your casserole isn’t too close to the top element in your oven. Cook until it is just browned a little more. If the toppig doesn’t crisp nicely, you can broil it for 15 to 30 seconds.
• Sauce Separated or Looks Curdled: This would be due to the milk alternative that you used. Stick with one that has worked well in your sauce recipes without separating. Before you add the fried onion topping, stir well to re-emulsify the sauce. Then top with the onions.

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