Dairy-Free Green Bean Casserole (Campbell's Copycat!)
Prep time
Cook time
Total time
Thanks to a quick, homemade, condensed soup swap, this classic side is every bit as creamy and delicious as the original. We actually think it's better!
Recipe type: Side
Cuisine: American
Serves: 6 servings
  • 1 batch dairy-free condensed cream of mushroom soup
  • ½ cup unsweetened dairy-free milk beverage
  • 1 teaspoon soy sauce
  • Freshly ground black pepper, to taste
  • 4 cups green beans (roughly 1 pound frozen green beans, 2 (14-ounce) cans green beans, or 1½ pounds fresh green beans, trimmed, washed, and cooked)
  • 1⅓ cups canned French fried onions, divided
  1. Preheat your oven to 350°F.
  2. In a medium bowl, whisk together the condensed soup, milk beverage, soy sauce, and pepper. Add the green beans and half (2/3 cup) of the fried onions, and stir to coat.
  3. Place the mixture in a 1½-quart casserole dish or a 9-inch round or square baking dish.
  4. Bake the casserole for 25 minutes. Give it a quick stir, and sprinkle the remaining onions on top. Bake for another 5 minutes.
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.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-green-bean-casserole