A deliciously light vegan green bean casserole
If you’ve ever thought that green bean casserole was a little too rich and heavy, try my lighter dairy-free version, full of mushroom flavor – you’ll definitely want seconds!
Perfect for the Thanksgiving Table, my vegan green bean casserole is lighter than the ones you remember as a kid, and full of (mostly) natural ingredients – no canned soup here!
Serve this alongside my vegan sweet potato casserole, herby bread stuffing and my scrumptious no-meat festive meatloaf, this is is the perfect vegan Thanksgiving! YOu want dessert too, how about my vegan Pecan Pie? And don’t forget to check out my post listing all my favourite vegan festive recipes in one place!
Ingredients
- green beans. Use fine French beans, topped and tailed
- mushrooms soup. I use my wild rice and mushroom recipe here, but omit the wild rice.
- fried onions. I did say this was nearly all natural, and shop bought dried onions are my one concession for this recipe and make it a green bean casserole!
See recipe card for quantities.
Instructions
parboil and drain the green beans
Pour the mushroom soup over the green beans and mix gently
Sprinkle with fried onions and bake
Hint: make the mushroom sauce in advance and freeze it until you’re ready to make green bean casserole. Good in a ziplock bag or container in the freezer for up to three months. Thaw gently overnight.
Storage
Store cooled leftovers in an airtight container in the fridge for a a couple of days.
This dish doesn’t stand up well to freezing, although you can freeze the mushroom sauce.
Top tip
Can I make green bean casserole ahead of time and refrigerate it? Yes! Prep the day before you want to cook up to the point where you would put it in the oven, but do not put the fried onions on until the next day (they will go soggy!), cover with foil, then refrigerate overnight.
FAQ
If you make a roux based soup, this should guarantee that the casserole will not be runny. Using tinned soups might not yield the same results. Sometimes leaving the casserole to stand for 10-15 minutes after baked will help it setup too.
I’m proud to say that mine is healthier than some, although the fried onions will always make this the slightly unhealthier of the thanksgiving sides! You could try using freshly chopped scallions instead!
Green Bean Casserole
Equipment
- 1 Baking Dish, 8" x 8" roughly
Ingredients
1 recipe of Mushroom Soup, omitting the wild rice
- 300 g Green Beans fine or French, topped and tailed
- ¼ cup Fried Onions
Instructions
- Preheat oven to 180c.
- Parboil the green beans until al dente.
- Drain beans, then place in your baking dish.
- Cover with the mushroom soup and stir well.
- Sprinkle fried onions over the top
- Back for about 30-40 minutes or until bubbling.
- Serve
We just celebrated Thanksgiving in Canada this past weekend. My daughter made green beans. Always perfect for holiday dinners.
I love green bean casserole, but hate canned mushroom soup, so this is going on our menu this year! I have fried shallots from the asian market I’m going to try on top.
We have some vegan friends joining us for Thanksgiving this year, so I can’t wait to make this for them! The recipe look incredible!
Thanksgiving wouldn’t be Thanksgiving without a green bean casserole! I love this vegan version and bookmarked it for the big day!
A perfect side dish for Thanksgiving and no canned soup is involved. Thanks for sharing!