Dairy-Free Green Bean Casserole that’s Just Like Campbell’s, only Better!


Thanksgiving is that one time of year when everyone in the family demands you to serve green beans. Green bean casserole has been an American favorite for the holidays since Campbell’s created their classic recipe in the 1950s. Their version uses condensed cream of mushroom soup, which contains dairy. But our dairy-free green bean casserole uses my dairy-free condensed cream of mushroom soup recipe. Don’t worry, it’s just as easy and every bit as delicious!

Dairy-Free Green Bean Casserole Recipe (Campbell's Copycat!) - it's also vegan and nut-free with gluten-free and soy-free options.

Dairy-Free Green Bean Casserole that’s Just Like Campbell’s

Although it’s a star in our Dairy-Free Thanksgiving Menu, this wonderful side actually makes a great anytime dish, and can be prepared at the last minute. The condensed soup takes minutes to whip up, and the casserole is just a throw together that you can toss right in the oven.

And I have two additional options for mushroom lovers and mushroom haters. If your family simply adores buttons, creminis, or even shiitakes, you can saute 8 ounces of sliced mushrooms for a few minutes in a little oil, and stir them in with the green beans. If your family can’t stand mushrooms, omit them! or you can go a different flavor route with dairy-free condensed cream of celery soup.

Fun fact: French’s Fried Onions are dairy-free, soy-free, and vegan. They do contain wheat, which is why I’ve shared a gluten-free option below.

Dairy-Free Green Bean Casserole Recipe (Campbell's Copycat!) - it's also vegan and nut-free with gluten-free and soy-free options.

Special Diet Notes: Dairy-Free Green Bean Casserole

By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, vegan, and vegetarian.

  • For gluten-free, dairy-free green bean casserole, use gluten-free tamari in place of the soy sauce and you can make your own gluten-free fried onions.
  • For soy-free, dairy-free green bean casserole you can omit the soy sauce and season to taste with salt.
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.

For More of My Dairy-Free Recipes, Get Go Dairy Free!

Go Dairy Free 2nd Edition - The Ultimate Guide and Cookbook for Dairy-Free Living with Over 250 Recipes!

More Dairy-Free & Vegan Holiday Sides

Traditional Vegan Stuffing

Traditional Vegan Stuffing Recipe - your basic, simple, Thanksgiving stuffing recipe made dairy-free and vegan by a famed cookbook author.

Mama’s Dairy-Free Mashed Potatoes

Mama's Dairy-Free Mashed Potatoes Recipe - A family tradition loved by all. Naturally vegan, gluten-free, allergy-friendly Thanksgiving side.

Rustic Homemade Pull Apart Rolls

Rustic Homemade Rolls Recipe - From the holidays to everyday, these versatile baked buns are not only kid-friendly, but kid-made! (dairy-free recipe)

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. How long would it be good for since the cream of mushroom is only good for 2 days in the fridge? Or would it be the same only 2 days in the fridge?

    • It keeps as well as a traditional green bean casserole would. Just as a general rule, you’re not supposed to keep prepared leftovers for more than two days, and this recipe doesn’t have any preservatives. So I wouldn’t recommend any homemade dish without any type of preservative (ie lemon juice) be kept more than a couple days, but many people do keep them longer.

Leave A Reply

Rate this recipe: