Description

This Vegan Green Bean Casserole is a delightful plant-based twist on a classic comfort food favorite. Featuring tender steamed green beans, a creamy vegan mushroom sauce, caramelized onions, and a crunchy topping of toasted panko breadcrumbs and slivered almonds, it’s a hearty, flavorful dish perfect for family dinners or holiday celebrations. The homemade crispy French fried onions add an extra layer of texture and taste, making this casserole irresistible and completely vegan.

Ingredients

Scale

For the Casserole:

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 breadcrumbs
2 tablespoons slivered almonds
Cooking spray for casserole dish

For the Homemade French Fried Onions:

2 large onions, sliced into rings
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 (enough to fill skillet half full)

Instructions

Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to get it ready for baking the casserole later.
Caramelize Onions: Heat a large skillet over medium-low heat, add two tablespoons of olive oil. Add the sliced onions and cook, stirring frequently, until tender and caramelized, about 20-30 minutes. Add minced garlic in the last few minutes and sauté until fragrant.
Sauté Mushrooms: Add the sliced mushrooms to the skillet and cook until tender, mixing occasionally. Season the mixture with salt, pepper, Italian seasoning, and paprika. Once cooked, divide the mixture in half and set aside.
Steam Green Beans: Fill a 4-quart pot with half an inch of water and bring to medium-high heat. Place a steamer basket inside, add the trimmed green beans, cover, and steam for about 5 minutes until tender but still crisp. Remove and drain the beans, then set them aside.
Prepare the Casserole Base: Spray a 9×13 inch casserole dish with cooking spray. Layer half of the caramelized onion and mushroom mixture on the bottom, then evenly distribute the steamed green beans over the onions. Pour the vegan cream of mushroom soup evenly over the green beans. Spread the remaining half of the caramelized onion and mushroom mixture on top.
Add Topping: In a bowl, combine panko breadcrumbs, slivered almonds, and 1 tablespoon of olive oil. Toss to coat, then sprinkle this mixture evenly over the casserole surface.
Bake Casserole: Cover the casserole loosely with foil and bake in the preheated oven for 30 minutes until the sauce is bubbling.
Broil Topping: Remove the foil and broil for a few minutes until the breadcrumb and almond topping is lightly browned and crispy. Keep a close eye to prevent burning.
Prepare French Fried Onions: Separate the sliced onion rings into individual rings and place in a large bowl. Pour almond milk over the onions and let soak for 20 minutes.
Make Flour Coating: In a separate medium bowl, whisk together flour, salt, garlic powder, black pepper, and hot red pepper powder.
Heat Oil: Heat vegetable or canola oil in a large deep skillet or deep fryer to high heat. The oil should be about half full in a skillet for deep frying.
Coat and Fry Onions: Working in batches, dredge soaked onion rings in the flour mixture, shake off excess coating, and carefully fry in hot oil until golden brown and crispy. Stir often to cook evenly.
Drain Fried Onions: Remove the fried onions with a slotted spoon and place on paper towel-lined baking sheets to drain excess oil. Repeat until all onions are fried.
Garnish and Serve: Chop some of the fried onions and leave some whole. Arrange them over the casserole just before serving to add a delicious, crispy finish.

Notes

You can use store-bought vegan cream of mushroom soup or make your own for a fresher taste.
Ensure your almond milk is unsweetened to avoid adding unwanted sweetness to the dish.
Keep a close eye when broiling the casserole topping to avoid burning.
If you prefer, you can substitute the green beans with other green vegetables, such as asparagus or broccoli florets.
Leftover fried onions make a great topping for salads and other dishes.
This casserole can be prepared a day ahead up to the baking step and refrigerated; bake just before serving.

Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Keywords: vegan green bean casserole, plant-based green bean casserole, vegan holiday side dish, homemade fried onions, vegan mushroom soup casserole