Why You’ll Love This Recipe
I love this casserole because it’s hearty, creamy, and full of flavor without using traditional cream or butter. The combination of caramelized onions, mushrooms, and two kinds of mustard gives it a rich depth that surprises everyone. I also like that it’s flexible—I can make it chunkier with the vegetables or blend the sauce for a silky texture. Whether I serve it with a holiday feast or a simple weeknight dinner, it always feels like a special dish.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 pound fresh green beans, washed & trimmed
2 Tablespoons olive oil
1 cup halved and thinly sliced yellow onions (approx. 1 onion)
8 oz halved white button mushrooms
9 ounces dairy free cream cheese
1 clove garlic (1/2 tsp minced)
1 Tablespoon Dijon mustard
1 teaspoon whole-grain mustard
1 tsp dried parsley
S&P to taste
1/2 cup broth (vegetable broth for vegan, beef broth for dairy-free only)
OPTIONAL: Gluten free French Fried Onions
Directions
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I preheat the oven to 350°F.
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I bring a large pot of water to a boil, then cook the green beans until bright green, about 6 minutes.
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I quickly transfer them to an ice bath to cool, then drain and set aside in a mixing bowl.
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In an oven-proof skillet over medium heat, I add olive oil and cook the onion until tender.
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I add the mushrooms, season with salt and pepper, and continue cooking until golden and caramelized.
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I add this onion-mushroom mix to the green beans, tossing lightly. (If I want a smooth sauce, I keep them aside to blend later.)
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In the same skillet, I deglaze with broth, scraping up the browned bits. I add garlic and cook for 1 minute.
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I stir in Dijon mustard, whole-grain mustard, dairy-free cream cheese, dried parsley, and the remaining broth. I taste and adjust seasoning.
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I add the green bean mixture back into the pan, coating everything in the sauce.
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I cook until heated through, adding more broth if I prefer a thinner sauce.
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If I have gluten-free French fried onions, I sprinkle them on top for the last 5 minutes of baking.
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I serve warm and store leftovers in an airtight container for 2–3 days.
Servings and Timing
This recipe makes about 8 servings. It takes around 15 minutes to prep and 20 minutes to cook, so I can have it on the table in about 35 minutes.
Variations
I sometimes blend the caramelized onions and mushrooms into the sauce for a smoother, creamier casserole. For a stronger flavor, I use beef broth when I don’t need the dish to be fully vegan. I also like adding a sprinkle of nutritional yeast for a cheesy, nutty flavor. If I want more crunch, I top it with crushed gluten-free crackers or toasted almonds when I can’t find fried onions.
Storage/Reheating
I keep leftovers in the fridge for 2–3 days in a sealed container. To reheat, I warm it in the oven at 350°F until heated through, or I use the microwave for a quicker option. Adding a splash of broth helps revive the creaminess if it thickens after chilling.
FAQs
Can I use canned green beans instead of fresh?
Yes, I sometimes use two drained cans to save time, though fresh gives the best texture.
Can I make this casserole ahead of time?
Yes, I prepare it up to the baking step, refrigerate, and bake just before serving.
Can I make the sauce smoother?
Yes, I blend the onions and mushrooms into the sauce before mixing with the beans.
What dairy-free cream cheese works best?
I like using cashew-based or almond-based brands for a rich, creamy texture.
Can I skip the mustards?
Yes, but I like the tangy depth they add to the sauce.
Do I need to bake it after mixing?
I like baking it for flavor, but I can serve it straight from the stovetop if I’m short on time.
Can I freeze this casserole?
I don’t recommend freezing since the sauce can separate when thawed.
What can I use instead of fried onions?
I sometimes top with gluten-free crackers, breadcrumbs, or toasted nuts.
Can I add other vegetables?
Yes, I like adding chopped carrots or celery for extra texture.
Is this casserole kid-friendly?
Yes, I find kids enjoy it when the sauce is blended smooth and the onions aren’t visible.
Conclusion
I love how this Gluten Free Vegan Green Bean Casserole proves that classic comfort food can be both allergy-friendly and delicious. With its creamy sauce, tender beans, and rich flavor, it’s a dish I can enjoy any time of year. Whether for a holiday table or a simple weeknight dinner, this casserole always delivers the cozy satisfaction I crave.
