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Healthy green bean casserole in a white dish on a table.
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4.85 from 13 votes

Healthy Green Bean Casserole (gluten-free, dairy-free)

This healthy green bean casserole is a Thanksgiving classic with creamy mushroom sauce, fresh green beans, and topped with crispy shallots!
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hr
Course: Side Dish
Cuisine: American
Keyword: green bean casserole, healthy green bean casserole, thanksgiving side dish
Servings: 8 servings
Calories: 143kcal
Author: Lisa Bryan


  • 1 1/2 pounds fresh green beans trimmed
  • 1/3 cup olive oil divided
  • 10 ounces cremini mushrooms sliced
  • 1 small onion diced
  • 1 teaspoon tamari soy sauce or coconut aminos
  • 3 cloves garlic minced
  • 1/2 cup chicken broth or vegetable broth for vegan
  • 1 1/2 cups almond milk, cashew milk, or other dairy-free milk
  • salt and pepper to taste
  • 2 tablespoon arrowroot powder
  • 4-5 shallots thinly sliced into rings


  • Preheat your oven to 375F. Then, bring a large pot of water to a boil and add the green beans. Blanch the green beans for 4-5 minutes, or until slightly tender but still crisp.
    Beans being boiled in a pot for a healthy green bean casserole.
  • Immediately transfer the green beans to an ice water bath, drain, and set aside.
  • Then, heat two tablespoons of olive oil on medium high heat in a large pan. Add the diced onion and sliced mushrooms and cook for 8-10 minutes, or until soft.
  • Stir in the tamari soy sauce, minced garlic, salt, and pepper. Then add the chicken broth and milk, and simmer for 5 minutes.
    A pan with a mushroom mixture in it for green bean casserole.
  • Make a slurry by stirring the arrowroot powder with 2 tablespoons of water in a small bowl. Turn off the stove, pour the slurry into the pan, and stir until the sauce has thickened.
  • Transfer about 1/3 of the mushroom sauce to a baking pan, add the green beans on top, then top with the remaining sauce. I put the sauce down the middle for presentation, but you could spread it evenly across the top. Then bake for 10-15 minutes or until warmed through.
    Green beans and mushrooms being layered into a casserole dish.
  • While the green beans are baking, add the sliced shallots to a pan with 1/4 cup or so of olive oil. Heat on medium high heat for 5 minutes, stirring the shallots, then reduce the heat to low and cook for another 3-4 minutes. Keep a close eye on the shallots after 7-8 minutes, as they go from golden to burnt very quickly.
    Shallots being sauteed in a pan for a green bean casserole.
  • Once the shallots are lightly golden, remove them to a paper towel lined plate.
    Crispy shallots on a plate next to a pan.
  • Remove the green bean casserole from the oven, top with the crispy shallots and serve.


Calories: 143kcal | Carbohydrates: 13g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Sodium: 200mg | Potassium: 428mg | Fiber: 3g | Sugar: 5g | Vitamin A: 587IU | Vitamin C: 15mg | Calcium: 87mg | Iron: 1mg