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Green Bean Casserole without Cream of Mushroom Soup

This green bean casserole without cream of mushroom soup is an easy and dairy free Thanksgiving or holiday side dish. Best of all, it tastes better than the canned stuff!

Dairy free green bean casserole on a white marble counter

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.”

I love green bean casserole, but personally, I like my green bean casserole made with fresh ingredients rather than from a can.

That is why I make my green bean casserole without cream of mushroom soup and using whole frozen green beans.

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.

Do I have to use oat milk or can I use regular milk?

Since many people who don’t want cream of mushroom soup are dairy free, I’ve made this recipe with oat milk because I find a good oat milk to be indistinguishable from real milk.

However, if you prefer to use real milk, just switch it out for the 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.

Can I use heavy cream?

If you have heavy cream, then yes, you can use it instead of the oat milk and the starch.

Can I use other dairy free milks?

Yes, but I find a mild flavored full fat oat milk, like Oatly and Alpro, to be the best alternative.

However, if you would rather use almond milk, an unsweetened barista almond milk will work well too. Alternatively, almond cooking milk would work well here also.

I’ve never used soy milk, but I believe it would work just fine as well.

You can use coconut milk, but unless you use a mild flavored one, I find it adds a slight coconut flavor to the green bean casserole.

Yield: 6 servings

Green Bean Casserole without Cream of Mushroom Soup

Dairy free green bean casserole on a white marble counter

This green bean casserole without cream of mushroom soup 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, whisking 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 the fried onions give when mixed in, 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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