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Vegan Green Bean Casserole


  • Author: Liz Madsen
  • Total Time: 30 minutes
  • Yield: 8 cups 1x
  • Diet: Vegan

Description

This delicious, creamy, and crunchy Vegan Green Bean Casserole is made with homemade cream of mushroom soup, perfect for any holiday meal.


Ingredients

Units Scale
  • 1 pound green beans, trimmed and steamed (see note 1 for canned/fresh/frozen)
  • 2 cups vegan cream of mushroom soup (see note 2)
  • 2-3 tablespoons unsweetened original flavor non-dairy milk (any kind)
  • 1 1/3 cups vegan fried onions, divided (use gluten-free if needed) (see note 3 for substitutions)
  • Sea salt and fresh cracked black pepper, to taste
  • 1/4 cup vegan shredded cheese, optional (see note 4)

Instructions

  1. Prep: Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius).
  2. Add green beans: Take your cooked fresh green beans, drained canned green beans, or defrosted frozen green beans and add them to a lightly greased (or lined with parchment paper) 8-inch square baking dish (a round dish will also work).
  3. Salt and pepper: Season the green beans with sea salt and fresh cracked black pepper and give a gentle stir.
  4. Add soup and stuff: Add 2 cups of the vegan cream of mushroom soup, ⅔ cup of the fried onions, and 2-3 tablespoons non-dairy milk and stir again gently.
  5. Bake: Bake uncovered for 20 minutes.
  6. Add cheese and more onions: Remove from the oven with oven mitts or potholders and sprinkle with vegan shredded cheese (if using) and then the additional ⅔ cup fried onions.
  7. Bake a little more: Bake for an additional 10 minutes or until cheese is melted and onions are more golden brown and fragrant.
  8. Serve: Remove from the oven and let sit in the dish for 10 minutes before serving.
  9. Store: Refrigerate leftovers in an airtight container for up to 3-4 days. I recommend reheating in the oven so the onions have a chance to crisp up again.

Notes

  • Note 1: If using fresh green beans, you’ll want to wash them, trim the ends, and steam them first. I like to steam till al dente (almost cooked) because they’ll cook a little more in the oven. You can microwave them which is easiest (just throw a little water in a microwave safe dish, cover with a damp paper towel and cook 3-4 minutes) or cook however you please. If using canned green beans, just drain before use. And if using frozen, I’d defrost and then treat them like canned. Remember that haricot vert are a little thinner so they may require less time in the oven.
  • Note 2: I highly recommend using my vegan cream of mushroom soup. It’s quick, easy, and insanely delicious. The leftovers are PERFECT for this dish. However you can also use gravy like my homemade mushroom gravy, quick vegan gravy (no mushrooms), or whatever else you’d like.
  • Note 3: If you’re oil-free, slice up your onions and try air frying them, or you can skip if preferred. You could also try chopping up some almonds and pecans and using that as the topping.
  • Note 4: Sprinkle a handful of vegan shredded cheddar-style or parmesan-style cheese on top before the fried onions--adds a delicious extra something-something. If oil-free, try my homemade nut-free vegan cheddar.
  • Note 5: Looking for ways to customize your vegan green bean casserole? Check out my How to Customize This Recipe section in the article above.
  • Cook Time: 30 minutes
  • Category: Entree
  • Method: Baking
  • Cuisine: American

Keywords: Vegan, Nut-Free, Sugar-Free, Soy-Free, Can Be Gluten-Free, Vegan Green Bean Casserole