Creamy green bean casserole with homemade mushroom soup and plenty of crispy onions, rebuilt so it is both vegan and gluten-free.
What makes this green bean casserole vegan and gluten-free?
The structure is still the classic one: green beans, a creamy mushroom base, and crispy fried onions. This version uses my Dairy-Free Condensed Cream of Mushroom Soup instead of canned soup, and gluten-free fried onions instead of the standard wheat-coated kind. Choose fried onions that are both vegan and labeled gluten-free. Many regular fried onions contain wheat, and a gluten-free label alone does not establish that the product is vegan.
What cream of mushroom soup should I use?
The 45-minute casserole time assumes the soup is already prepared. Use one batch, about 3 cups, of my Dairy-Free Condensed Cream of Mushroom Soup. It is thick enough to coat the beans without watering down the casserole. The soup can be made with plain, unsweetened almond milk if that is what you have. I have not tested Golden Mushroom soup or another prepared soup as a cup-for-cup replacement, and those products vary in thickness, flavor, and allergens.
Can I make green bean casserole ahead of time?
Yes. Assemble it up to a day ahead and refrigerate it, keeping the final half of the crispy onions separate. A cold casserole needs extra time in the oven; add the reserved topping after the filling is hot and bubbling. The make-ahead and reheating details are below.
This recipe started with Thanksgiving. After my wife had to stop eating gluten and her twin sister went plant-based, I wanted one green bean casserole that could stay on the table for everybody.
The fix was making the mushroom base from scratch instead of trying to work around the canned soup. That became the dairy-free condensed cream of mushroom soup I now use as its own recipe across the site.
Planning Thanksgiving?
My Thanksgiving Dinner Game Plan helps work this casserole into the oven schedule.
Ingredients
- 1 batch dairy-free condensed cream of mushroom soup, about 3 cups: This is the creamy base.
- 36 oz. frozen green beans: These are the tested default. They are boiled before the casserole is assembled.
- 12 oz. gluten-free fried onions: Half go into the casserole and half stay reserved for the final crispy topping. Choose a vegan product labeled gluten-free.
Using fresh beans? The five-minute boil below is for frozen beans. Trim fresh beans and boil them until crisp-tender before assembling.
Are green beans starchy? Green beans are not a starchy vegetable, but this finished casserole contains starch from the soup thickener and onion coating.
How to Make Vegan Green Bean Casserole
Step 1: Boil the frozen green beans
Bring a large pot of water to a boil. Add the frozen green beans straight from the freezer. Once the water returns to a boil, cook them for 5 minutes.
Drain the green beans well in a colander, then return them to the pot.
Step 2: Combine the casserole
Preheat the oven to 350°F. Add about 3 cups of the condensed cream of mushroom soup and half of the fried onions to the green beans.
Stir until the beans are evenly coated with the soup and onions.
Step 3: Bake until hot and bubbling
Transfer the mixture to a 13 × 9-inch casserole dish. Bake for about 25 minutes, until the filling is hot and bubbling.
Step 4: Stir, top, and finish baking
Remove the casserole from the oven and stir it well so the sauce coats everything again. Spread the remaining fried onions evenly over the top.
Return the casserole to the oven for about 10 minutes, until the onions are golden and crisp.
Make-Ahead, Storage, and Reheating
Make ahead: Prepare the mushroom soup ahead and refrigerate it for up to 3 to 4 days. Boil the beans and assemble the casserole up to one day before baking. Keep the final half of the onions separate. When baking from the refrigerator, allow extra time for the filling to become hot and bubbling before adding that topping; there is no fixed cold-start bake time.
Store: Refrigerate leftovers promptly in shallow, covered containers, within two hours. Use cooked leftovers within 3 to 4 days.
Reheat: Reheat uncovered at 350°F until the center reaches 165°F. The onions soften in the refrigerator; reheating uncovered helps the top regain some crispness.
📖 Recipe
Vegan Green Bean Casserole
Equipment
- 1 13 × 9-inch casserole dish
- 1 Large pot
- 1 Colander
Ingredients
- 3 cups Dairy-Free Condensed Cream of Mushroom Soup 1 batch; use at condensed consistency
- 36 oz frozen green beans
- 12 oz gluten-free French fried onions choose a vegan product labeled gluten-free; divided
Instructions
Boil the Green Beans
- Bring a large pot of water to a boil. Add the frozen green beans straight from the freezer. Once the water returns to a boil, cook for 5 minutes.
- Drain the green beans well in a colander, then return them to the pot.
Assemble and Bake the Casserole
- Preheat the oven to 350°F.
- Add 3 cups of the condensed cream of mushroom soup and half of the fried onions to the green beans. Stir until everything is evenly coated.
- Transfer the mixture to a 13 × 9-inch casserole dish and bake for about 25 minutes, until hot and bubbling. If the casserole is going into the oven cold from the refrigerator, allow extra time for the filling to become hot and bubbling.
- Remove the casserole from the oven and stir well. Spread the remaining fried onions evenly over the top.
- Return to the oven and bake for about 10 minutes, until the onions are golden and crisp.
Video
Notes
- Timing: The 45-minute total assumes the dairy-free condensed cream of mushroom soup is already prepared.
- Make ahead: Refrigerate the prepared mushroom soup for up to 3–4 days. Boil the beans and assemble the casserole up to one day ahead, refrigerating promptly. Keep the final half of the fried onions separate until after the first bake. A cold casserole needs extra oven time for the filling to become hot and bubbling.
- Fried onions: Choose a product that is both vegan and labeled gluten-free. Many standard fried onions contain wheat; a gluten-free label alone does not establish that the product is vegan.
- Fresh green beans: The tested method uses frozen green beans. If using fresh, trim them and boil until crisp-tender before assembling the casserole.
- Storage: Refrigerate leftovers promptly in shallow, covered containers, within 2 hours. Use within 3–4 days.
- Reheating: Reheat uncovered at 350°F until the center reaches 165°F. The topping softens in the refrigerator; uncovered reheating helps it regain some crispness.
Nutrition
Made this recipe? Leave a star rating and tell me how it turned out.
Sofia
I indulged on the cream of mushroom soup a little too much… hope I have enough for the big day, it is SO good. Got many compliments the last 2 years so I’m sure it’ll be the same this year, too! I’ve gotta make it more than just one day a year!
Sofia
So good, everyone compliments it, they have no idea it’s GF vegan
Jessica
I have been making this every thanksgiving for several years! Everyone loves it and I am assigned to make it every year. Last 2 years I couldn't find GF fried onions so I might attempt making some this year.
Zameira
This recipe was amazing!!! I made it this Thanksgiving and it was loved by all!! The mushroom soup was delicious all on its own!!!
Tiffany
Absolutely love this casserole! I felt the salt was a little much, but the overall flavor was amazing! Thank you for sharing, I plan to use this for future holidays.
Clare
Would this turn out ok with store bought canned cream of mushroom? Thanks
Gary White
Yes, I believe so.
Kim
Can one use fresh green beans instead? I’d so what other changes should I make?
Gary White
The biggest difference is that canned beans are already fully cooked. So I might advise you to cook the fresh green beans before adding them to the casserole.
Jordan
How much milk, mushrooms and garlic? It doesn’t not say on your ingredients list.
Gary White
Hi Jordan. The milk, mushrooms and garlic are part of the vegan cream of mushroom soup recipe. You can find the whole recipe here: https://thefoodieeats.com/vegan-cream-of-mushroom-soup/
peggy seager
i am super excited to make this recipe! i have maybe a stupid question... since the cream of mushroom soup is condensed, do i add liquid to it before adding to the green beans?
Gary White
No need to add any liquid. This is not the same as the canned condensed soup.
Amanda R.
This was perfect! Our non-vegans loved it too!
Katie
This was a hit on Thanksgiving!