Introduction

This Vegan Green Bean Casserole is a delicious, plant-based twist on the classic holiday favorite. Featuring tender green beans, savory mushroom sauce, and crispy homemade French fried onions, it’s a comforting dish perfect for any occasion.

The image shows a close-up of a white baking dish filled with a layered casserole. The bottom layer appears to be a golden and slightly browned crust with a crumbly texture. Above that, there are glossy green beans that look tender. On top of the green beans, there is a layer of sliced mushrooms that are brown and cooked. The casserole is topped with a crispy, golden brown layer that looks like fried onion rings or bread crumbs. A wooden spoon is scooping some of the casserole, showing all the layers clearly. The dish is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tablespoons olive oil
1 large onion (thinly sliced)
4 cloves garlic (minced)
8 ounces mushrooms (sliced)
1 teaspoon Italian seasoning
1 teaspoon paprika
Salt and pepper, to taste
1 lb. fresh green beans (trimmed and chopped)
3 cups vegan Cream of Mushroom Soup
1/2 cup Panko bread crumbs
2 tablespoons slivered almonds
2 large onions (sliced)
1 1/2 cups unsweetened almond milk
2 cups all-purpose flour
1 teaspoon garlic powder
1/4 teaspoon hot red pepper powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Vegetable or canola oil for frying

Instructions

Step 1: Preheat your oven to 375°F (190°C).
Step 2: In a large skillet over medium-low heat, add 2 tablespoons of olive oil and the thinly sliced onions. Cook, stirring frequently, until the onions are tender and caramelized, about 20-30 minutes.
Step 3: Add the minced garlic and sliced mushrooms to the skillet. Sauté until the mushrooms are tender. Season the mixture with salt, pepper, Italian seasoning, and paprika. Remove from heat and divide the mixture in half.
Step 4: Steam the trimmed and chopped green beans by placing them in a steamer basket over a pot with 1/2 inch of boiling water. Cover and steam for about 5 minutes until tender. Drain and set aside.
Step 5: Lightly spray a 9×13 inch casserole dish with cooking spray. Spread half of the caramelized onion and mushroom mixture on the bottom of the dish, then arrange the steamed green beans evenly over it.
Step 6: Pour the vegan Cream of Mushroom Soup evenly over the green beans. Spread the remaining onion and mushroom mixture on top of the soup layer.
Step 7: In a small bowl, mix the Panko bread crumbs, slivered almonds, and 1 tablespoon olive oil. Sprinkle this mixture evenly over the casserole.
Step 8: Cover the casserole loosely with foil and bake for 30 minutes, until the sauce is bubbly.
Step 9: Remove the foil and broil the casserole for a few minutes until the topping is lightly browned and crispy. Watch carefully to prevent burning.
Step 10: Meanwhile, prepare the homemade French fried onions. Separate the second set of sliced onions into individual rings and soak them in unsweetened almond milk for 20 minutes.
Step 11: In a medium bowl, whisk together the flour, salt, garlic powder, and black pepper.
Step 12: Heat vegetable or canola oil in a deep skillet or deep fryer to high heat, filling the skillet halfway with oil if using.
Step 13: Working in batches, dredge the onion rings in the flour mixture, shaking off excess, and fry them in hot oil until golden brown. Stir frequently to cook evenly.
Step 14: Drain the fried onions on paper towels. Chop some and leave some whole.
Step 15: Once the casserole is done baking, top it with the homemade French fried onions before serving.

Tips & Variations

Use fresh green beans for the best texture, but frozen green beans can be substituted if needed—just thaw and drain before using.
For added depth, try mixing in sautéed shallots with the mushrooms.
To make the dish gluten-free, substitute the all-purpose flour and Panko bread crumbs with gluten-free varieties.
Leftover French fried onions are great as a crunchy topping for salads and soups.

Storage

Store any leftover casserole covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to maintain crispiness. The French fried onions are best added fresh before serving to keep their crunch.

How to Serve

The dish on a white plate consists of a single layered fried mixture of green beans and round onion rings, all coated in a golden-brown crispy batter. The green beans are long, slender, and have a soft green color, scattered irregularly over and mixed into the fried batter. The onion rings are wide, light golden with a hint of orange from frying, and are spread evenly on top and slightly sunk into the batter base. The texture looks crunchy on the outside with some softer baked parts underneath. The plate is resting on a white marbled surface with a corner of a red and white checkered cloth visible nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned cream of mushroom soup instead of vegan?

For a fully vegan dish, it’s best to use vegan cream of mushroom soup. However, canned versions can be used if you are not strictly vegan, but check labels for dairy ingredients.

How long can I make this casserole ahead of time?

You can assemble the casserole a day in advance, cover, and refrigerate it. Bake it the next day following the instructions, adding extra baking time if it’s cold from the fridge.