Healthy Green Bean Casserole
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.There’s nothing like my Healthy Green Bean Casserole to bring comfort to the table, perfect for holidays or a weekday dinner. I make it creamy without any milk, gluten-free, completely plant-based, and ready in under an hour. And that crispy onion topping? Pure perfection!
Green bean casserole has been a classic since the 1950s, but I’ve never been a fan of the overly rich, mushy traditional version. After perfecting my vegan alfredo sauce with its salty, garlicky flavor, I was inspired to give this dish a fresh, dairy-free twist, and it turned out better than I ever imagined.
I wanted to create a green bean casserole that kept the nostalgic flavors of the classic but with fresher, crisper textures and an elevated, creamy taste. Made entirely from vegan, whole-food ingredients, it’s a must-make for Thanksgiving or Christmas dinner and pairs perfectly with my vegan turkey roast!
👩🏽🍳 Why I Love This Recipe
I love this recipe because it’s a proven crowd-pleaser that my family and friends rave about. I’ve made it for countless gatherings, and everyone always comes back for seconds! Plus, it takes me only 10 minutes to prep, making it an easy, delicious, and lighter version of the classic green bean casserole.
When I make this casserole, it’s not just about the flavor “though that’s definitely a highlight” but also about how delightful it looks fresh out of the oven. My homemade fried onions on top add a golden, crispy finish that looks like it took hours, but I can have my healthy green bean casserole ready in under an hour.
I start by sautéing mushrooms, onions, and green beans to bring out their depth and flavor, then coat everything in my creamy, silky Alfredo sauce. After layering it in a baking dish, I pop it in the oven, and in just 15 minutes, the aroma of roasted veggies and rich sauce fills the kitchen. With every bite, you get the freshness of the veggies balanced perfectly with the richness of the sauce, much like my vegan onion gravy. It’s light, flavorful, and a side dish I’m always proud to share with my loved ones.
I can’t wait for you to make my healthy green bean casserole and savor every bite as much as I do!
🥘 Ingredients
Condensed soup? Not in my healthy green bean casserole! I stick to fresh, wholesome ingredients that are packed with flavor and goodness. Here’s what you’ll need:
Fresh Green Beans: I love using fresh green beans for their crisp texture and bright flavor, but frozen works in a pinch. They’re the heart of this casserole!
Mushrooms: Baby Bella or cremini mushrooms add a rich, savory flavor that takes this dish to the next level. White mushrooms work too if that’s what you have.
Vegan Alfredo Sauce: My creamy homemade Alfredo sauce, made with cashew cream, is the secret to making this casserole taste so delicious. My vegan cheese sauce could also work, or any vegan store bought sauce.
Fried Onions: Crispy fried onions are the perfect crunchy topping. Sometimes I use store-bought for convenience or I make my own onion rings when I want something extra special.
Salt & Pepper: For a little extra flavor, I add a sea salt and ground black pepper to taste! I use these two ingredients generously, since green beans are pretty mild, you definitely need salt and pepper to add flavor!
🔪 How To Make
Making my healthy green bean casserole from scratch is so easy and convenient. Let’s make this recipe together!
Preheat & Prep: First, I preheat the oven to 350 degrees Fahrenheit / 175 degrees Celsius. Then, I wash and clean the string beans, cutting off the tips.
Saute Veggies: Next, in a large pan, I sauté the onions with oil or broth until soft for about 5 minutes over medium heat. Then, I add the mushrooms, salt and pepper and sauté for 1-2 minutes. Finally, I add the green beans, covering them to steam for 10 minutes.
Add Sauce: Now, I take the veggies off the heat and stir in the vegan cream sauce.
Bake: Then, I pour the mixture into a square casserole dish and bake for 15 minutes.
Add Onions & Bake More: Finally, I top with the onions and bake for another 5 minutes before serving.
I’m hosting a dinner tonight, and I’m so excited to serve my green bean casserole which is vegan and gluten-free alongside my creamy dairy free mashed potatoes and my healthy pumpkin pie for dessert. My friend is in charge of the main dish, and knowing them, it’s going to be something healthy, delicious, and maybe even a little surprising, can’t wait to find out!
💭 Expert Tips
My #1 Secret Tip for this recipe is to make sure you cut or snap the ends off of the green beans for the best texture and overall experience.
I always make sure to trim the tough stem ends of the green beans because they can be fibrous and hard to chew, not exactly enjoyable! This green bean casserole is gluten-free and dairy-free, and it’s all about keeping the beans tender and soft, but never mushy.
Other Tips To Keep In Mind:
- Save Time: If you know you’ll be short on time, grab some fried onions and sauce at the store. You can also buy pre-sliced mushrooms.
- For The Most Creamy Sauce: If you’re not using a high speed blender, I recommend soaking the cashews overnight or boiling them for 20-25 minutes to soften them. This will give the casserole the best consistency!
- Store Properly: While this is a green bean casserole without milk or cheese, it is still made with fresh ingredients and needs to be stored properly and refrigerated. I recommend only keeping it out for a few hours on the serving table.
- Don’t Overbake: I know this casserole is ready when the onions on top are lightly golden brown. I always make sure not to leave it in the oven too long, no one wants a mushy casserole!
📖 Variations
Other Cream Sauces: I prefer to stick with my homemade sauce for the healthiest option, but you can use any creamy sauce of your choosing. Grab a store bought alfredo or plant-based cream of mushroom soup to switch things up.
More Add-Ins: While I like to make my green bean casserole with mushrooms and onions, feel free to add other vegetables too! I recommend broccoli, cauliflower, spinach, or brussels sprouts. You can also add in some fresh herbs like rosemary or thyme for more flavor.
Cheesy Casserole: If you feel called to do so, add a layer of vegan cheese over top of the vegetarian green bean casserole. Allow it to melt, then add the fried onions and bake for 5 minutes more.
🍽 Serving Suggestions
I love how this healthy green bean casserole elevates any classic holiday meal! That said, it’s perfect year-round and pairs beautifully with so many dishes. Here are some of my favorite ways to serve it:
Holiday Dishes: For a well-rounded, traditional Thanksgiving or Christmas, I love serving my casserole with healthy mashed potatoes, cranberry sauce, and cornbread gluten free stuffing.
More Veggies: My healthy vegan green bean casserole goes so perfect with other vegetable-forward sides! Especially with roasted pumpkin salad, or my healthy carrots and easy brussels sprouts both make in the air fryer.
Desserts: After dinner, I love offering up some classic, comforting desserts! It just makes sense to follow up with some healthy pumpkin pie and my vegan apple crisp.
🫙 Storage Directions
Make Ahead: Thankfully this gluten-free vegan green bean casserole recipe can be made ahead of time, either in portions or completely. I like to make the sauce and crispy onions beforehand, storing them separately. However, sometimes I will just make the entire casserole, leaving off the crispy onions. I cover the dish and refrigerate for up to 24 hours. When ready to serve, I remove from the fridge about 20 minutes before baking, top with the onions, then pop it in the oven!
Refrigeration: l store leftover casserole in an airtight container in the refrigeration. It will keep for up to 4 days. I don’t recommend freezing this recipe as it will change texture once defrosted.
Reheating: I prefer reheating in the oven, as it is best for the crispiness. Microwaving will suffice if you want a quicker reheat method.
❓Recipe FAQs
How do I keep this casserole from getting runny?
I have found that sautéing the mushrooms and onion, and steaming the green beans until they are almost cooked before adding the sauce and baking will help prevent excess moisture. Classic recipes may need a thickener in the sauce such as flour, but my version uses a nice and thick sauce that won’t get runny!
What can I use instead of crispy fried onions for the topping?
If onions aren’t your thing, don’t worry! I have other topping ideas for you. Try plain breadcrumbs, crushed croutons, toasted almonds, Ritz crackers, or potato chips! You can even find gluten-free & vegan crackers instead of Ritz, same goes for croutons and breadcrumbs – so keep in mind dietary needs when you choose your topping to ensure it’s vegan and gluten-free if needed.
What if I don’t have fresh green beans?
No worries, frozen green beans work just fine. Just adjust the steaming time accordingly.
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Healthy Green Bean Casserole
There’s nothing like my Healthy Green Bean Casserole to bring comfort to the table, perfect for holidays or a weekday dinner. I make it creamy without any milk, gluten-free, completely plant-based, and ready in under an hour. And that crispy onion topping? Pure perfection!
Servings: 8
Calories: 207kcal
Ingredients
- 1 cup chopped sweet or yellow onion
- 2 cups sliced mushrooms about 8 ounces
- 1 drizzle olive oil or broth if you don’t use oil
- 1 pound fresh green beans see note
- 3 cups vegan alfredo sauce or cream sauce of choice (see note)
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 2 cups fried onions store bought or homemade (see note)
Equipment
Instructions
- Preheat oven to 350 degrees F / 175 C.
- Wash and clean the string beans, cutting off the tips.
- Sauté the onions with oil or broth until soft. About 5 minutes.
- Add the mushrooms, salt and pepper and sauté for 1-2 minutes.
- Add the green beans, cover and steam for 10 minutes.
- Take off the heat and stir in the cream sauce.
- Pour into a square baking dish and bake for 15 minutes.
- Top with the onions and bake another 5 minutes.
- Serve!
Notes
- Make sure you cut or snap the ends off of the green beans for the best texture and overall experience. I always make sure to trim the tough stem ends of the green beans because they can be fibrous and hard to chew, not exactly enjoyable!
- This green bean casserole is gluten-free and dairy-free, and it’s all about keeping the beans tender and soft, but never mushy.
- If you know you’ll be short on time, grab some fried onions and sauce at the store. You can also buy pre-sliced mushrooms.
- If you’re not using a high speed blender, I recommend soaking the cashews overnight or boiling them for 20-25 minutes to soften them. This will give the casserole the best consistency!
- While this is a green bean casserole without milk or cheese, it is still made with fresh ingredients and needs to be stored properly and refrigerated. I recommend only keeping it out for a few hours on the serving table.
- I know this casserole is ready when the onions on top are lightly golden brown. I always make sure not to leave it in the oven too long, no one wants a mushy casserole!
Nutrition
Calories: 207kcal | Carbohydrates: 23g | Protein: 8g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 533mg | Potassium: 474mg | Fiber: 5g | Sugar: 6g
This is a delicious recipe. I have a vegan friend who came over for dinner last night so I made this. I loved it as much as she did!
Yay! Great to hear that Beth!
We made this for a family picnic and it was delicious.
Awesome thanks for letting me know Sisley!
This was my first time making green bean casserole, not at thanksgiving, and I’m so glad I did. We loved this recipe!
Aw yay! I’m so happy to hear that Paula!