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Green Bean Casserole with Oat Milk

This dairy free green bean casserole is made with oat milk. It is a perfect side dish for the holidays and one of my favorite Thanksgiving sides.

Dairy free green bean casserole with oat milk on a white marble counter

I don’t know exactly what it is about green bean casserole, but I love having it for Thanksgiving.

Then again, I’m a pretty big fan of just about any green bean side dish.

Green beans with cranberries and almonds is such a nice side dish, and sautéed green beans with mushrooms adds a rustic touch.

However, sautéed green beans with onions and garlic and green bean casserole are hands down my favorite.

Did you know that green bean casserole was created in 1955 by the Campbell Soup Company and was originally called “Green Bean Bake”?  

The idea was “to create a quick and easy recipe around two things most Americans always had on hand in the 1950s: green beans and Campbell’s Cream of Mushroom Soup.”

This recipe for green bean casserole is made with oat milk, so it’s a little more complicated than mixing a couple cans together and sprinkling french onions on top. However, it tastes so much better!

Does green bean casserole contain dairy?

Generally, yes. Green bean casserole often uses milk or cream for a creamy texture. However, you can use any of a variety of dairy free milks instead.

Personally, I like green bean casserole with oat milk best if you are using a neutral flavored full fat oat milk.

Choosing your Brand

I have tried a handful of oat milk brands and I can tell you, not all oat milks are created equal.

Some brands taste like oats and have the consistency of water. Other brands have a milder taste and are slightly reminiscent of milk. Oatly and Alpro are my two go-to brands.

When I visit New York, I really like Oatly, which I find to taste like regular milk and to be a little extra creamy. I’d assume this is true in Canada too.

In Israel, I only use the barista version of Oatly, which is still more watery than the regular Oatly in the States. I expect it is the same in Europe because that is where it is imported from.

For Israel and Europe, I find the Alpro oat milk indistinguishable from the Oatly Barista. However, the Alpro “Not Milk” oat milk I find to be almost identical to milk but a little sweeter – which I like.


Fried onions are easy to make yourself.  I like them in part because they look nicer and in part because this way I know what went into them.  They are also an especially great option for anyone gluten free.


While cream of mushroom soup is traditionally used, I don’t think there will be much, if any, flavor loss or texture change if you leave them out.


Sure.  Since everything is already cooked, you don’t actually need to bake it, especially if you’re using frozen green beans rather than blanched green beans.  I often only bake it as a way to heat it up.


You can make the green beans, the sauce, and mix them a day or two beforehand.  Then, when you’re ready, you can add the fried onions shortly before serving and bake (if desired).


Yes.  You can make the green beans, the sauce, and mix them a day or two beforehand.  

Then, wrap well with plastic wrap and foil or place in an airtight container or resealable plastic freezer bag.  Freeze for up to 2 weeks.

The night before, move to the fridge to defrost.  Shortly before you’re ready to serve, top fried onions and heat.


Let the casserole cool to room temperature. Wrap well with plastic wrap and foil or place in an airtight container.  Store in the fridge for 3 to 5 days.

Yield: 6 servings

Green Bean Casserole with Oat Milk

Dairy free green bean casserole on a white marble counter

Dairy Free Green Bean Casserole is made with oat milk and is perfect for Thanksgiving and the holidays.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes


  • 1 pound green beans, rinsed, trimmed, and cut in half* (or you can use whole frozen green beans)
  • 2 Tbsp oil
  • 1 small onion, minced
  • 2 cloves garlic, minced
  • 1 cup button or cremini mushrooms, finely chopped, 60 grams
  • 3/4 cup vegetable or chicken broth
  • 1 cup mild flavor full fat oat milk
  • 2 tablespoons cornstarch
  • 1 1/2 cups crispy fried onions *
  • Salt


  1. Bring a large pot of water to a boil. Add green beans and cook for 5 minutes. Drain and place in an ice water bath to stop cooking. Drain and set aside. (Skip if using frozen green beans.)
  2. Heat oil in a large oven-safe skillet over medium heat.  Add onion, garlic, and mushrooms. Cook on medium-low heat until onions become transparent.
  3. Add in stock/broth. Whisk to incorporate.
  4. Preheat oven to 400°F or 205°C.
  5. Place corn starch in a bowl. Slowly whisk in the oat milk to prevent clumps.
  6. Reduce heat to low. Whisk in oat milk mixture. Cook until it thickens into a sauce. 
  7. Add salt to taste. Remove from heat.
  8. Place green beans in a casserole dish, pour sauce over them, and add 1//2 cup fried onions.  Toss to coat well, and top with remaining fried onions.
  9. Bake for 15 minutes or until lightly browned on top. Serve immediately.


*While this is a classic recipe, I often make three changes for myself.  First, I use frozen whole green beans to save time, Second, I don’t like the mushy texture mixing in the fried onions gives, so I only put them on top.  Lastly, I often skip the baking part since everything is already cooked and hot. Instead, I use this as a heating process if I make the casserole hours earlier.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 164Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 1mgSodium: 321mgCarbohydrates: 24gFiber: 4gSugar: 8gProtein: 4g

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